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Smoke wood chunks

Dfoshee
Dfoshee Posts: 191
in EggHead Forum
I live in east texas and can cut my own wood for smoking. Would it be worth it? I can get red,white and post oak. Pecan, pear , presimion . Hickory, etc. What do y'all think?
Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
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Comments

  • lousubcap
    lousubcap Posts: 37,038
    Dang- that's a no-brainer.  Go for it, especially the oak.  And green or air-dried will work just fine.  If you have choice between lucky and good, take lucky every time.  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • xiphoid007
    xiphoid007 Posts: 536
    I've read that the wood needs to dry for year optimally before using it. You would need a lot of space to let it dry. If you're just using the wood to smoke in the egg, you're gonna have a huge surplus. I hate buying the wood in bags, as it seems like it's so expensive, but I need so little it just doesn't make sense to me. 

    If u had a big stickburner that you also used, or a wood fired oven, it might make a lot of sense. Just my 2 ¢. . .
    Pittsburgh, PA - 1 LBGE
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  • lousubcap
    lousubcap Posts: 37,038
    edited February 2016
    Here's a link to more than you will ever need or want to know about wood and drying:
    http://www.fpl.fs.fed.us/search/search_action.php?phrasesAndKeywords=air+drying&searchmode=all&sortgroup=significance&pubyearstart=1900&pubyearend=2050&content_type=&singlebutton= 
    For our purposes, go with whatever you have.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Red oak is very desirable around here.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • DMW
    DMW Posts: 13,836
    If you are are using the wood as your only heat source, then yes, you need to cure it before using. If you are adding a few chunks here and there to lump for smoke flavor, you can use it green.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    i don't buy wood, unless it is something i can't get.

    by all means, use your own if you have it
    [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]

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  • Dfoshee
    Dfoshee Posts: 191
    I've got white oak and post oak that a year old or better now
    Lbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Green or seasoned. All good
    [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]

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  • westernbbq
    westernbbq Posts: 2,490
    Oak and pecan.   Best combo for turkey, brisket and shoulder.  
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