"fresh cut wood"

Here's a chart that will help with wood and flavors. You probably won't get much wood flavoring with freshly cut, unaged wood cause it likely won't smoke much since it will be difficult to get lighted.

quote:

Originally posted by Pags:
Here's a chart that will help with wood and flavors. You probably won't get much wood flavoring with freshly cut, unaged wood cause it likely won't smoke much since it will be difficult to get lighted.

For sure. The last hickory I cut took six months rack cure to dry enough to produce good smoke in my smokette. Apple and other fruitwoods sound alluring but it's not been my experience that they impart any characteristic of their fruit in the smoke. I use apple often(from a tree I cut) but it's nothing remarkable. Produces light mild-flavored smoke. I use it in combo with pecan or hickory just to use it up before the bugs find it.

It's not that it tastes different, it's that it won't likely burn very well. Fresh wood has a lot of moisture in it and that would affect the smoke.

I tried fresh cut oak once and the taste was pretty nasty. The wood was fine after seasoning about nine months.

I have read some people use unseasoned wood, but do not know how.