Anyone make their own wood chunks/chips

ResQue

So I am planning on cutting down two apple trees that I have in my yard. I plan on using the wood for chips/chunks. Does the wood need to be "seasoned" before I use them or is using them while they are still "green" alright. Any help appreciated.

Carolina Q

Either is fine. I use maple, dogwood and oak a lot, but it's all deadfall from my yard. If you search the forum, you will find lots of folks use green too - bark and all.

Brokersmoker

Green wood smokes a little more. I took down a wild cherry tree after an ice storm and used it right away. Great results.

And thank you for your service from USAF, MSgt (Ret)

Brokersmoker

Try to cut into about 5" sections then easier to get to fist size chunks with a maul.

Mainegg

We have a bunch of old apple trees in the back yard. it work great green or dry. although we do like dry better it is more sweet to us?? and like has been said chunks is best!

Mike in Abita

We had a few pecan trees come down last year in a storm. I still have quite a bit left and use it all the time. The flavor has mellowed a bit after it has seasoned, but I liked the green too.

It certainly won't hurt you to try it green you may just prefer the milder flavors of the seasoned.

BENTE

i have a friend that heats his house with cherry wood. every couple of months i go down and steal a couple logs. i just split them up with my hatchet. it works great.. i have used green and dried

gdenby

I'm a picky smoker. I let the wood dry out for a few months, and I don't use bark that has lichen on it.

A few weeks ago, there was a post that said wet fruit woods were good because the flavor of the sap would be in the smoke. As it happened, I had just cut some peach, and so tried it. No noticeable sweetness to me after waiting for the "white" smoke to clear.

What I wonder is that if the wood is still wet, and the Egg's temperature control is so good that dry wood will not burn, why use wet wood that will add more moisture and add the chance of creosote formation with low and slow cooks.

The only poor smoke I had was from a tulip poplar. It is nominally a hardwood, but fairly light and soft. Well seasoned chunks gave off a lot of smoke. The meat cooked with it was at the edge of over-smoked.

You'll have a huge amount of twigs. Might as well toss them. You will still have lots and lots of really good smoking wood.

I cut pieces to about the size of my fist.

Pilcher Man

I've smoked with several woods both ways, wet and dry. I use pecan, persimmon, pear, apple, hickory and mequite. I cut the ends with a chain saw or a limb saw. I cut them about fist size about 3/4 to 1" or so thick and store them in a container until needed. I do soak the dry seasoned wood in water for about 30 minutes before time to cook. Every one has their own methods, this is mine.

ResQue

Thanks for the info. I also have a chestnut tree to cut. Do you know of any uses for that cut?

ResQue

Thanks for the tip. Thank you for your service.

ResQue

I'll have to try green and dry to see if i can tell a difference. Thanks

ResQue

I'll try it both ways. Thanks

ResQue

Thanks, I will be trying the wood both ways.

ResQue

I was thinking about chipping the twigs and pieces of wood smaller than my fist. That way I can have both. Thanks for the info.

ResQue

Cool. I'll have plenty of wood to experiment with to find out how my wife and I like it. Thanks.

Ripnem

Aaron,

I've been cutting, splitting and bagging quite a bit lately. We went with some mesh bags that you typically see produce bagged in. Absolutely nothing wrong with using green wood. A couple of us that have been using it believe it makes a very pleasant difference when green.



WARNING!!! Don't buck it all up and store in any sort of dark or non-airflow type of setting. It will mold. I probably burned up about 20 lbs in the fire pit that was junk.

ResQue

Thanks for the tip on the storage.

Ripnem

Aaron,

What does this stand for? FF/PM IAFF Local 1563 2004-present

misfit

You got your applewood answers, it's all good. In regard to the chestnut, haven't used any but should be similar to other nut woods, hickory, pecan, etc. Is this a sizable tree in good condition? Just thinking that you might be able to sell it to a mill, it is a fine furniture hardwood. A nice walnut tree can bring in thousands of dollars, for instance.

cookn biker

Aaron, Thanks for serving our Country and representing US. I appreciate you!!

Humphrey Chimpden Earwicker

Huh? A piece of wood is a piece of wood. My egg doesn't care if it is a chip chunk twig or branch. Wood is good. I'm a Yankee. Cheap. We aren't capable of conceiving the concept of purchasing wood for the purposes of burning it. Which means, yes, we 'make our own', if by 'making our own' you mean 'burning any old damn piece of wood we find'. Hahaha

Little Chef

Woo Hoo!!! Stike Returns!!! :woohoo: And yeah, as a fellow yank, (NOT as in NYY... )....I concur. BTW..It's not called "cheap"....it's called "frugal"... :laugh:

Humphrey Chimpden Earwicker

i hope you didn't throw out that 90 day steak of yours. i'd be very disappointed :laugh:

Little Chef

Wow...I say something endearing....and get thrown under the bus post ONE??? Still have it in the cooler...day 93. Probably dinner tomorrow. :P
PLEASE tell me you aren't a NYY fan...or I may have to hate you for life....and that would sure be a shame... :pinch: :laugh:

crghc98

I agree...use the twigs and any other scrap...I like chunks, but like chips just as much...never understood the reasoning as to why chuncks are "better"....wood is wood and both smoke in the egg....

I leave bark on because I'm too lazy to take it off and could never tell the difference.

Humphrey Chimpden Earwicker

No Yankees fan. Nuh-uh.

Wasn't tryna throw you under the bus. Just commiseratin'!

ResQue

Firefighter/Paramedic International Association of Fire Fighters Local 1563 Anne Arundel County, MD (South of Baltimore) Annapolis is in the county.

ResQue

I might have to look into that. The tree is pretty big. Good condition except for one spot that lightning nailed it.

ResQue

Thank you!

ResQue

Fair enough. Wood is wood.