Drying Wood

Former Member

I have lots of wood on my property. Tons of Oak, Hickory, and Cherry. Trouble with that is that it's green wood. I am cutting some now before the sap comes up in the spring to dry over the next few months.

Now my question. Has anybody ever tried drying wood in your kitchen oven? I'm talking about the small chunks of wood for the Smokette. If so how did it do?
Just a few lbs of dry wood would go a long ways. Later I'll have plenty dried out, but I need some to get me through till then.

2/24/077:42 PM

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Former Member

Attempting to dry the wood quickly will tend to boil the moisture out and the flavor along with it. Smoking wood needs to dry naturally and slowly, for best flavor. The sap you are attempting to avoid is what gives makes the smoke taste good. The moisture needs to escape slowly so that the flavor remains.

Wallyworld usually has an assortment of wood chunks to choose from. I have seen mesquite, oak, apple, and hickory.

2/25/071:20 AM

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qnorthNear Traverse City, MI

I get most of my wood off my property too... but I look for dead trees that have fallen but are still in good condition. Lots of maple, cherry and hornbeam which is a close cousin to hickory. Haven't had a problem if I pick the right tree.

2/25/078:51 AM

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Former Member

quote:
Originally posted by RubbinButz:
I have lots of wood on my property. Tons of Oak, Hickory, and Cherry. Trouble with that is that it's green wood. I am cutting some now before the sap comes up in the spring to dry over the next few months.

Now my question. Has anybody ever tried drying wood in your kitchen oven? I'm talking about the small chunks of wood for the Smokette. If so how did it do?
Just a few lbs of dry wood would go a long ways. Later I'll have plenty dried out, but I need some to get me through till then.

Thanks you for the post.
Hi guys, Im a newbie. Nice to join this forum.
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12/4/092:24 AM

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