Fruita Wood vs Academy B&B... and how to store

BuddyC

I have been using the bags of B&B from Academy because they are so damn cheap($6) but I am looking to step my game up if it is worth it with Fruita wood. What are your opinions on Fruita and how much of a difference using their post oak for a brisket will make compared to B&B? I might get a mix of two woods... for brisket, which two woods would you get from Fruita to combine in the smoker  for brisket?

I also read somewhere that getting the mini splits is a good idea and that you should freeze them for storage and just cut off pieces as you need them. Apparently freezing keeps the moisture locked in and therefore the sugars and sap stay locked in.. plus it is supposed to help the wood burn longer. Do any of you freeze your wood and do you need to let it sit out for a while before lighting? If I get chunks, should I freeze them as well? 

I've always used Royal Oak lump from Walmart with wood mixed in. Do a lot of you feel this lump is about as good and any other? I have a medium Egg... since Fruita is supposed to be better, how many chunks of their post oak do you think is enough for a great brisket?

lkapigian

mine gets left out, if you are in a very wet climate maybe do something different, cant see putting it in a freezer,....if you are just using it for smoke I wouldn't do a thing....if for a stick burner I would be more concerned about moisture content, not so much smoking wood 

stlcharcoal

Any wood that is shipped across state (or in some cases, across county lines) is supposed to be kilned to kill the bugs.  So unless you're going to process it yourself or buy it from someone who it not complying with state DNR req's, it's going to have some of the tars/liquors (aka VOC's) cooked out of it already.  But then as it sits, it's going to pick up some moisture depending on the local climate.

I don't buy the freezing theory.  Just like soaking wood chips, you're just delaying the inevitable.  So you're either boiling off the water, or heating it up an extra 50F before it starts to smoke.

Post oak is very similar to white or red oak.  Anybody can tell the difference between Apple and Mesquite, but takes a sharper nose (and palate) to tell the difference between something like Pecan and Hickory, much less certain species of oak. 

I would try it all out and see what you think vs. buying into the internet lore.  There's even more opinions out there about chips vs. chunks, on top of the charcoal vs. under, bark on or bark off, etc.  Everybody that wants to be an internet sensation comes up with their own "theory" to brand themselves to get clicks and likes.  I should probably come up with some off-the-wall manufacturing process that allegedly makes my charcoal and smoking wood brand 10x better than the competition, but we just let our customers see it themselves.

fishlessman

stlcharcoal said:

Any wood that is shipped across state (or in some cases, across county lines) is supposed to be kilned to kill the bugs.  So unless you're going to process it yourself or buy it from someone who it not complying with state DNR req's, it's going to have some of the tars/liquors (aka VOC's) cooked out of it already.  But then as it sits, it's going to pick up some moisture depending on the local climate.

I don't buy the freezing theory.  Just like soaking wood chips, you're just delaying the inevitable.  So you're either boiling off the water, or heating it up an extra 50F before it starts to smoke.

Post oak is very similar to white or red oak.  Anybody can tell the difference between Apple and Mesquite, but takes a sharper nose (and palate) to tell the difference between something like Pecan and Hickory, much less certain species of oak. 

I would try it all out and see what you think vs. buying into the internet lore.  There's even more opinions out there about chips vs. chunks, on top of the charcoal vs. under, bark on or bark off, etc.  Everybody that wants to be an internet sensation comes up with their own "theory" to brand themselves to get clicks and likes.  I should probably come up with some off-the-wall manufacturing process that allegedly makes my charcoal and smoking wood brand 10x better than the competition, but we just let our customers see it themselves.

with hickory i just use the bark, free and easy

PigBeanUs

When wood is dried, the moisture (water) leaves, but the sugars remain

ever had beef jerky? In fact, you could argue it is more concentrated. …but that’s a bit of a stretch
 

there is a lot of mythology about smoking with wood. Most of it is bro-science

EzraBrooks

I have used Fruita before and it is a good product.  I can't compare to B&B but I was buying bags of wood chunks that you can get at Wal-mart or home depot and Fruita is way better quality and it comes out in the food.  I wouldn't waste the energy freezing wood.  I store mine in a cardboard box loosely closed in the garage and it holds up just fine.

fishlessman

your hickory bark fell into my cowboy lump

your cowboy lump fell into my hickory bark

new and improved cowboy lump with real hickory flavor....10x better than the competition

EzraBrooks

Also noticed you were asking for how many wood chunks.  I would say experiment until you get what you like.  For me, for brisket, I do 3-4 chunks of post oak buried inside the lump (depending on size) and then I throw one in on top of the fire when it is hot and right before I put in the plate setter and grid.  Then let it burn until smoke burns clean and temp is where you want it before you put on the meat.

BuddyC

Ok I guess I'll skip the freezer but definitely going for the Fruita woods. I have dreams of using a small layer of lump followed by nothing but wood up to the fire ring. Is this a waste and 4-6 3x3 chunks is more than enough to get all the flavor you need? What mix of post oak and another wood is your go to?

Lit

BuddyC said:

Ok I guess I'll skip the freezer but definitely going for the Fruita woods. I have dreams of using a small layer of lump followed by nothing but wood up to the fire ring. Is this a waste and 4-6 3x3 chunks is more than enough to get all the flavor you need? What mix of post oak and another wood is your go to?

The egg does not burn clean you do not want to get that much wood smoldering. It really depends on what you are cooking and what wood you are using. A whole brisket maybe 3-4 chunks of oak or hickory but if you are doing ribs like a chunk or 2 of apple or peach is enough. If you are doing chicken breast maybe one chunk of a fruit wood.

Lit

PigBeanUs said:

When wood is dried, the moisture (water) leaves, but the sugars remain

ever had beef jerky? In fact, you could argue it is more concentrated. …but that’s a bit of a stretch
 

there is a lot of mythology about smoking with wood. Most of it is bro-science

Dont listen to this guy you can really tell the difference when you get wood that is a little green versus the kiln dried stuff in stores. 

BuddyC

Btw, Fruita actually recommends storing in a fridge.... no freezer but at least a fridge or cool basement. There is something to be said from doing as much as possible to keep the wood from further drying out. 

4TheGrillOfIt

I order from Fruita and buy the cheaper Western stuff from Kroger.  I cannot tell a difference in the final outcome.   I mean it is wood.  With Fruita, though, you are getting wood that is in nice similar sizes and woods you may not get locally like Peach or Post Oak.  

Also, you need to be judicious with your use of wood in an Egg.  Not a lot of air moves through the Egg so less is more.  I would think that your ratio should probably be around 90 to 95 percent lump to wood.  

My box of Fruita sits in the garage.  Who in the world would refrigerate?  Who has the space?  I can hear my wife, “Honey, what’s in the crisper?”  😆 

PigBeanUs

Lit said:

PigBeanUs said:

When wood is dried, the moisture (water) leaves, but the sugars remain

ever had beef jerky? In fact, you could argue it is more concentrated. …but that’s a bit of a stretch
 

there is a lot of mythology about smoking with wood. Most of it is bro-science

Dont listen to this guy you can really tell the difference when you get wood that is a little green versus the kiln dried stuff in stores. 

You’re a fvcking moron, Lit. FYI

You are correct that there’s a difference. It’s just you’re too stupid to understand why. 

I fear your wonderful son will be growing up under the influence of a fvcking twat. 

Lit

PigBeanUs said:

Lit said:

PigBeanUs said:

When wood is dried, the moisture (water) leaves, but the sugars remain

ever had beef jerky? In fact, you could argue it is more concentrated. …but that’s a bit of a stretch
 

there is a lot of mythology about smoking with wood. Most of it is bro-science

Dont listen to this guy you can really tell the difference when you get wood that is a little green versus the kiln dried stuff in stores. 

You’re a fvcking moron, Lit. FYI

You are correct that there’s a difference. It’s just you’re too stupid to understand why. 

I fear your wonderful son will be growing up under the influence of a fvcking twat. 

I dont care why. I have a life I dont sit at home by myself like a loser reading about why things are how they are. Maybe get some friends you loser.

Acn

BuddyC said:

Btw, Fruita actually recommends storing in a fridge.... no freezer but at least a fridge or cool basement. There is something to be said from doing as much as possible to keep the wood from further drying out. 

That's probably to keep it from picking up any moisture through the air and keep it as dry as possible, to not to keep it from drying out anymore.

nolaegghead

Acn said:

BuddyC said:

Btw, Fruita actually recommends storing in a fridge.... no freezer but at least a fridge or cool basement. There is something to be said from doing as much as possible to keep the wood from further drying out. 

That's probably to keep it from picking up any moisture through the air and keep it as dry as possible, to not to keep it from drying out anymore.

Given the humidity in a refrigerator is typically lower than the ambient in your home or outside, I would somewhat agree, although it might be more to the same end - keeping stuff from growing on and in it.