Smoking Woods

Although all nontreated wood rots, it will keep a long time if kept dry and out of the sun. However why not just get a years supply at a time. This will insure the freshest wood and not take up so much storage space as "years" worth would. Just my .02

Ditto keeping it dry and out of the sun. Also keep it away from bugs like wood eating ants and temites. If you see little things like sawdust-covered dust bunnies in your storage, check for wood munchers.

I keep different woods in heavy- duty, clear plastic bags so I can see if critters have gotten in. And I label them because I'm not good enough to tell them apart sometimes: particularly if the bark's gone.
Here's the link to the same question I asked awhile back:

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...f=20;t=000374#000000

FWIW

the link you posted to the thread you started, contained a link from Tom to hawkeyes bbq (sp?). i went there to get oak and pecan, but they do not ship to california? does anyone know why that is?

Maybe an agricultural thing?

Try this.

Chigger Creek Woods

thanks for the reply Tom. ive emailed them at chiggercreek to see if they cant ship out smaller quantities. looks like for chunks of pecan, you have to buy a case. a bit much for my use... i appreciate the reply.

The reason why they don't ship to California is a laugher.

Because of California laws, all wood has to be labeled in some way, as a cancer producing agent and some other legal stuff that basically keeps most anyone from shipping wood to California. It also opens up the shipper to potential lawsuits under California law.

For real!

I did a search and did not find what I was looking for and that is wood chips vs chunks in my CS. I will sometimes throw some chips right in with chunks thinking things will get smoking faster and this is a good thing. That was a question; What if you just used all chips?

BikerGar has a good post about wood chips vs chunks. There are a few places on the net that sell wood chips and chunks. Has anyone just used chips vs chunks? Do the chips burn up to fast in the CS? Do you use the same amount by weight?

Chips and Sawdust burn faster and because of that don't impart as much smoke flavor. Chips and Sawdust are good for cold smoking because of the amount of heat needed to smoke the smaller pieces is less.

Chunks will burn longer, thus smoke longer.

Bottom line, they are different and have different effects so it's up to you to experiement.

Hey Fishguy_40,

Try these guys for pecan and others. Just the right amounts and fairly cheap.


http://www.barbecuewood.com/Search.bok?category=Chunks&...12&start=21&total=27

that's great Hook, i just had confirmation my order shipped from them. i got pecan and alder, thanks a lot for the info though.

smokin okie, thank you also for that info. as laughable as it is, it's good to know.

Here is another fine article from our friends at ChrisA's Virtual Weber Bullet forum.
Smoking Woods