Apple wood

I ordered some gourmet wood chunks online and received some instructions with it. It was suggested to store the chunks of wood in a cool dry place, not in a plastic bag because air movement is very important to avoid mold. Store it in something like a slatted wood box or wired basket. Cover it with something like sheet metal or hard plastic to keep the rain off. Place it in the shade. Should last a long time.

Right now, my wood is in the garage in plastic bags(recently delivered). Based on what I've read, outside or the garage won't work here in the hot, dry Northern California heat. Debating whether I should bring it inside since I don't need a lot for the Cookshack Elite. Wood is insect free.

I went to another site, and they seemed to confirm what I read also. Check it out:

http://www.smokingmeatforums.c...wthread.php?p=298437

Hope I've helped some.

If the wood is dry it won't mold. I kept my chunks in closed containers and never developed mold.

Key is moisture, if your storage area is humid, store them closed.

Thanks fellows. I thought I had read somewhere that apple didn't keep too well. If true I was only gonna cut up 5-10#.

I think I'll cut it all up...

Pags - thx for the link. somehow i'd missed that site

I was cutting up some apple limbs today and noticed how much the wood smelled like peach trees I've cut down before.

Has anybody tried/heard of using peach tree wood in a CS?

Yep,it's is a common fruit wood,and more mild than many.
Here is a post that many find useful.

Cooking Woods