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How long to cure fresh apple wood?
Comments
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Your question is not an easy one to answer. The easy answer is that you should stack and cure until it's dry! But how long it takes depends on how you stack and the average relative humidity. Wood will cure MUCH faster in Colorado where the relative humidity is low than it will dry in Houston where the relative humidity is quite high. Also, stack your wood so that each piece has optimal airflow in and around the stack, usually a cross-cross pattern. A good average would be 3-6 months. As for bark, I'm decidedly not a fan of smoking wood having bark. I feel bark adds a harsher flavor than no bark. This is because bark has chemicals to protect the tree from all manner of insects, etc that the wood itself doesn't. So, I debark when I use wood. I wish you well in all your cooks!
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Thanks. I live in central PA and the humidity is quite low in the winter. The branches where cut off about 3 months ago.CeramicChef said:Your question is not an easy one to answer. The easy answer is that you should stack and cure until it's dry! But how long it takes depends on how you stack and the average relative humidity. Wood will cure MUCH faster in Colorado where the relative humidity is low than it will dry in Houston where the relative humidity is quite high. Also, stack your wood so that each piece has optimal airflow in and around the stack, usually a cross-cross pattern. A good average would be 3-6 months. As for bark, I'm decidedly not a fan of smoking wood having bark. I feel bark adds a harsher flavor than no bark. This is because bark has chemicals to protect the tree from all manner of insects, etc that the wood itself doesn't. So, I debark when I use wood. I wish you well in all your cooks!
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If you have an endless supply, try burning some and see how it burns and smokes.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Here in the midwest, seasoning means 4 seasons...1 year.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Great questions, were you reading my mind? I posted something similar a while back. I am in the same boat as you , I have access to peach tree branches/trimmings up the street at an orchard. Also they have apple and nectarine trees. I was also wondering about the bark. There are piles of branches there that were cut a few years ago, so I think they should be good. Can't wait till I can get up there to get some.
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Green wood smokes just fine , and green fruit wood actually imparts a slightly sweeter taste than when seasoned. ( I think )
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fairchase said:Green wood smokes just fine , and green fruit wood actually imparts a slightly sweeter taste than when seasoned. ( I think )Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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FTYI...Myron Mixon only uses fresh cut peach wood...never dried...so try the fresh apple..you just may like it.
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I think you should kiln dry it and then soak it for 48 hours before useGerhardSeriously it just struck me as humorous that lots of people are concerned that their wood is so dry that it burn to quick and you were concerned it was too wet. I think what is important though is that you keep it off the ground with good air circulation if you are storing it for a longer period this is to prevent mould and fungus from growing on it.
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I did some "just trimmed" from the tree peach wood in Jan - thought it worked well.
Had seasoned for about 48 hours.
Cookin in Texas -
Throw it on the fire, it will cure as it burns.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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