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Smoking Wood Chunks - Question

NCEggSmoker
NCEggSmoker Posts: 336
edited March 2015 in EggHead Forum
I've always just bought wood chunks from the hardware store or Bass Pro Shop. Typically come in a bag of reasonable sized chunks from Weber or Western BBQ.  However, I've seen others talk about this stuff as being kiln dried and not as good as what you get a places like Fruita Wood and BBQ Supply or other various online sources.  However the prices seem to be significantly higher.  Is the difference worth the cost and trouble vs picking up at Ace when I'm buying lump. I have no qualms about purchasing quality lump, beef, grills, vegetables...etc.  Just trying to decide if this is something I should care about or not.  

Any thoughts on the subject are appreciated.  Thanks.
Raleigh NC, Large BGE and KJ Joe Jr.
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Comments

  • lousubcap
    lousubcap Posts: 36,791
    About wood-all wood will self-dry once cut.  If left long enough it will dry to the equilibrium of the local air moisture content and that can be quite different depending on the location.  Beyond that, the moisture content of the wood you use dictates its "staying power" as a smoke wood but does not impact the smoke of the wood.  So, I'm sure the high-end smoke wood will have a higher moisture content going in but that just means you may get more "quality smoke" for a little longer time.  
    I have never done a true side-by-side test but doubt you can tell the difference.  BTW-I did spend a few years dealing with air-dry versus kiln dry ash and maple wood but not as a smoke wood.  FWIW-
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    "Not as good"?? It's smoke wood, not fine furniture. I suspect the guys saying mail order wood is better are trying to convince themselves they didn't get screwed. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NCEggSmoker
    NCEggSmoker Posts: 336
    @Carolina Q, I've been thinking the same. As long as I'm at a smoking temp and control the airflow (so the wood doesn't just burn) then my wood smoke smells good and the food seems to taste good. Key to this for me seems to be controlling the temp from the bottom vent so I don't get as much flare up when I open the lid.  

    @lousubcap thanks for the input too.
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I can see ordering stuff you can't find locally if you want to try different flavors. But better wood? Can't see it. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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