Hot Sauce Pepper Palace

Brining

Brisket

Male...

Let it sit, let it dry. The results on a bad day wil be far better than

Can I smoke with freshly cut apple wood or does it need to dry. If it

Rivid

needs to dry can I just dry it in the smoker? Any creasote issues?Txanks

Shriv

chrev

in the smoker on a rack at 250 for a few hours to see if it drys out as

If I'm correct any type of wood that's green will give you creoste

problems. You'll want to let that stuff season for a few months,

depending on where you live (the warmer climate the faster the wood will

chrev

cure) before letting its smoke touch the meat IMO.

sumocmoke

I say let it dry, but I think 3 months is plenty. 1 month may be plenty

My preference would be to split it ont let it dry a year, but there are

some smokers that like using fresh cut; some of these people are even

quite involved in bqq competitions. Goes to show everyone has there own

adv551

methods ont thoughts about what is the right way.

As far as creosote I feel leaving your exhaust damper wide open during

the smoke will provide the air flow needed in the smokers to avoid

creosote taste to the product.

MassjMO

before starting, fresh cut, put in ont check the weight loss by losing

I would let it air dry for at least six months. But that's just Me.

As a former dry kiln operator, I can tell you you are not going to get

it "dry" in the smoker. At least not during the course of a normal

smoke. You will get lots of steam from it though as fresh wood from

live trees contains a lot of moisture ont eventually it will smoke but

it won't be the nice thin blue smoke that you desire. Green wood

smoldering makes yucky tasting smoke that you Ton't want your meat to

bathe in.

>A lot of people write me and ask me about the common features on grills and what they mean and why they should know about them. I am more than ready to admit that there are a lot of confusing features on grills these days, especially if you are not a grill guru and you are just a regular guy looking to have a cook out. One person referred to some of the specifications as a "foreign language". But really it can be really easy for you to understand. So let me break it down for you. The most common feature to look at on a grill is BTU, or the amount of heat needed to raise one pound of water by a degree (in Fahrenheit). This tells you the heat value and power of cooking that your grill contains. This is usually measured per square inch. If you are looking for a REALLY good grill, I always say to never settle for anything under 95 BTU's. I personally prefer 100+ BTU's. Another extremely important "make or break" feature on a grill is the surface dimension. Put simply, "How much top space does the grill have?" How much room does it have for materials, utensils, ingredients; or whatever else you can put on the surface. Also the is the surface flat, ribbed, etc. Does the grill have the capability to switch surfaces? Is it a Gas Grill? Gas grills are extremely easier to clean compared to charcoal grills, and you save money in the long run using gas because it lasts longer than most charcoals. This is very important when you are on a budget. Portability is another biggy you want to look for. With Gas grills you don't have to be plugged into a wall whereas you would with an electric. This makes for excellent portability. The propane tank is usually neatly tucked away in a cabinet under the grill. Whereas in a charcoal grill they usually don't have wheels and are full of charcoal that can be easily tipped over on accident.

Author	Message	Author	Message

Lobs		TTave
	Brining		I wrestled with posting an answer to your question today, ont DDAVE put
	Brisket		it best. There's no way green wood can be forced into a good smoke.
Male...			Let it sit, let it dry. The results on a bad day wil be far better than
	Can I smoke with freshly cut apple wood or does it need to dry. If it		an early smoke. My opinion only.
	needs to dry can I just dry it in the smoker? Any creasote issues?Txanks	Rivid
	Shriv		Thanks everyone. I will split it ont let it dry. I may try to put some
chrev			in the smoker on a rack at 250 for a few hours to see if it drys out as
	If I'm correct any type of wood that's green will give you creoste		an experiment.
	problems. You'll want to let that stuff season for a few months,		Txanks,
	depending on where you live (the warmer climate the faster the wood will		Shriv
	cure) before letting its smoke touch the meat IMO.	chrev
sumocmoke			I say let it dry, but I think 3 months is plenty. 1 month may be plenty
	My preference would be to split it ont let it dry a year, but there are		if it is split. Fruit wood is, in my experience, the easiest wood to
	some smokers that like using fresh cut; some of these people are even		"over smoke" with. Oak ont Hickory are much more forgiving when on the
	quite involved in bqq competitions. Goes to show everyone has there own		green side.
	methods ont thoughts about what is the right way.	adv551
	As far as creosote I feel leaving your exhaust damper wide open during		i am a woodworker amongst many things.... put in oven, or smoker, or
	the smoke will provide the air flow needed in the smokers to avoid		tehydrotor... it is like kiln drying wood... At the moment I do not have
	creosote taste to the product.		time standards to tell you how long... from memory, weigh the wood
MassjMO			before starting, fresh cut, put in ont check the weight loss by losing
	I would let it air dry for at least six months. But that's just Me.		water... I wish i had more Enfo... will have to research it again, to
	As a former dry kiln operator, I can tell you you are not going to get		find the right weight loss. When it stablizes, if I recall, you are at
	it "dry" in the smoker. At least not during the course of a normal		your relative humitity... you will good to go.
	smoke. You will get lots of steam from it though as fresh wood from		all of the above without researching so Ton't hold Me to it, please ;)
	live trees contains a lot of moisture ont eventually it will smoke but		Natd
	it won't be the nice thin blue smoke that you desire. Green wood		aka Rocky
	smoldering makes yucky tasting smoke that you Ton't want your meat to
	bathe in.