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To those of you that use fruit woods
No way am I going through 15lbs of wood chunks in a month.
Where do you guys store yours and is it really necessary to keep them in a cool damp place? I have been keeping them in my challenger cart, however here in the Kansas City area it gets brutally hot and humid and extremely cold.
Should I just keep them in my garage, or keeping them inside my challenger cart is fine ?
Thanks
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
Comments
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That sounds like complete bs. You obviously don't want them in a moist environment where mold can grow on them. I just store my smoke wood in milk cartons under my egg table.
______________________________________________I love lamp.. -
nolaegghead said:That sounds like complete bs. You obviously don't want them in a moist environment where mold can grow on them. I just store my smoke wood in milk cartons under my egg table.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I just finished up using a bunch of oak and pecan that I chopped up two years ago. Didn't notice a difference from when it was green vs 2 years old. Maybe my palate is dull.
______________________________________________I love lamp.. -
I'm with @nolaegghead in that I think that is simply false. Maybe they are trying to sell more wood?
While I don't experience the humidity, we get hot - REALLY hot, day and night for at least 4 months.
I store my apple wood outside in a bucket under my prep table. I have noticed no ill effects.
Phoenix -
I have bought Peach from Fruita. Opening the box upon arrival, I was greeted with a powerfully peach wood aroma. I had purchased western peach at Cabella's of which there is no comparison in quality, quantity, or value.
I store mine in a cardboard box in my garage that is warm and dry. I have had the Peach about 6 months. The aroma is not as strong, however, the flavor from the smoke is magnificent.
I plan on ordering more, different varieties, as my supply dwindles in the others I keep."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That is interesting. On their site they basically recommend storing them in a refrigerator. I just store mine outside in a deck box but I have just been buying the grocery store variety like Western. I think they are kiln dried so it doesn't matter as much.
The fruitawood folks seem pretty serious about it.
http://www.fruitawoodchunks.com/stfrwoch.htmlPLEASE REMEMBER: These ideas are for our FRUIT WOODS, and not the hard woods. We have seen on different forums where folks have given us the high end of a BS Meter. This is because they assume, that we are talking about all our woods.
Remember our FRUIT woods are cut from wood that is in a climate controlled building. This increases the moisture life in the FRUIT wood. The more natural moisture in the FRUIT wood the better flavor you will get. Your box of FRUIT wood will last longer as well. The chunks/splits wont burn up in 10 minutes like bagged woods do. Our Fruit wood will smoke for 30-40 minutes before you will need to add more to your fire box.
And thats NO BS. I dont care whos meter you read.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I store apple wood under a patio bar that has a fabric surround on 3 of 4 sides. It gets wet occasionally if it storms, but I haven't noticed ill effects in the 90* Indiana sun and humidity~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Note that they are saying the wood smokes longer than 10 minutes while in the fire box. They are assuming an offset cooker, which is entirely different than an Egg. Eggs don't need wet wood, they donr need wood in special containers.
My experience using uncured fruit woods is minimal, largely because the difference from dried is so slight as to be near unnoticeable.
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i live in a house that's almost 80 years old. whenever i cut into a stud or anything thicker than plaster lath, i can smell the wood like it was cut yesterday.
wood is frigging wood. it doesn't magically go 'poof'.
any volatile compounds, the good smelling stuff, remains entrained in the wood. you might lose some at the surface, but your wood doesn't become useless.
there is a tendency to try to make this all mystical and magical. all the stupid theories and ideas passed around without thinking for ten seconds about how stupid it sounds.
does wood change over a couple months? yep. become useless? no friggin way.
how does this jive with two champion barbecuers, one arguing to season the wood a year, the other using it fresh?
moisture in wood is NOTHING but water. when it is gone, all the flavors, sugars, esters, etc. remain
when you dry age beef, the water leaves, but the flavor remains
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Fresh wood will steam out the cut ends, because wood is a lot like a bunch of straws, they pull moisture from the roots to the leaves through these 'straws'.
I've used apricot, peach, grape, and apple as well as the nut tree hardwoods.
The grape I cut myself took more than a year to use up, if there was a difference between "fresh" grape and 'seasoned' grape I couldn't tell you. Other woods I've purchased by the chunk, day of cook, from a basket of wood that had been there for an unknown and un-cared about amount of time.
Maybe it's like wine. Some people can tell you that this wine, upon swirling the glass and sniffing, has an "earthy chocolate note" or some other wine snot phrase.
I can tell you it was red and it got me buzzed. Not calling BS on anybody, maybe it did have an earthy chocolate note that escaped me, I'm just keeping it "real".
Perhaps the Fruita folks are like smoke sommeliers, I'm more of a "don't care" kind of smoker. Maybe it's "more better" when it's kept dry in a cigar humidor or in a Tupperware container in the wine cellar, but honestly - if your palate can't tell the difference, don't worry about it.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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I have a single garage in my walkout basement. I store my wood in the large plastic cat litter buckets each labeled with the type of wood.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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DieselkW said:Maybe it's like wine. Some people can tell you that this wine, upon swirling the glass and sniffing, has an "earthy chocolate note" or some other wine snot phrase.
I can tell you it was red and it got me buzzed.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
gdenby said:Note that they are saying the wood smokes longer than 10 minutes while in the fire box. They are assuming an offset cooker, which is entirely different than an Egg. Eggs don't need wet wood, they donr need wood in special containers.
My experience using uncured fruit woods is minimal, largely because the difference from dried is so slight as to be near unnoticeable.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
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I think it is BS as well. I keep all my smoking wood in my desk box and haven't notice any issues or less of a flavor lose per say. I am trying to buy smaller bags when I do replenish my supply.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Picked up a bunch of wood from Fruita last year. I keep it in closed plastic storage bins in the garage and in my Egg shed on the deck. Still works great.Highland, MI
L BGE, Primo, and a KJ Jr -
Sounds like they just want to sell you more wood. Reminds me of the 8yr mattress replacement folks...
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DoubleEgger said:Sounds like they just want to sell you more wood. Reminds me of the 8yr mattress replacement folks...
______________________________________________I love lamp.. -
After a long thorough debate with myself and reading comments. I have decided to keep my wood where it currently sits. Out in the heat
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Now I need a temperature controlled humidor for my smoking wood? Maybe I'll set it up next to the rare vintages I stock in my wine cellar. This Q'ing game is getting expensive.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Food fridge, beer fridge, wood fridge. Doesn't everybody have those?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
The only wood chunks/chips I've wondered about aging well are those from whiskey barrels, mainly because part of the "flavoring" doesn't come from the wood itself. Otherwise, I have plenty of wood that's stored in a garage that gets very hot and very cold with no noticeable degradation.
Cincinnati
LBGE, Weber Kettle
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I don't mind using fruit wood while it's green and fresh. It does have a more robust flavor. As it fully cures and the moisture all leaves it produces less smoke. But I would think it would be hard to distinguish much difference in an egg. In an offset, the lack of flavor in over cured wood is distinguishable.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I wonder if it's a coincidence that their best practices encourage frequent, repeat businessXL & MM BGE, 36" Blackstone - Newport News, VA
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