Storing Wood

Someone at cookshack might want to respond if it is their wood,but unless the wood was very wet when it went into the plastic it should be fine.....Even green wood should dry out in the inexpensive plastic boxes.Hope this helps.

Hey nj-pony,
I have several 1000 lbs of Cherry, Apple, and Hickory wood. You need to leave the lid off because if the wood has much sap or is still a little green, it will condensate all over the lids then mold and mildew will ruin the wood. I leave my wood in large chunks that I will break up when needed. The stuff you order from CS is small and will go stale and dry if it sits too long in the open. Keep it in your garage or in the house for a month or so, then put a lid back on and check it after about a week. If there is no more condensation, it should be ok.

nj-pony,

I store my wood in a plastic box with the lid closed, keeps the bugs out of it. However, you have to be careful that the wood isn't too wet or green when you put it in the box or it may mold.

I know that we have problems every now and then with our wood because of the high humidity in our area. The wood we sell is normally aged about 3 months, so if still has some sap in it, and then if the humidity is 95% for a couple of weeks it will really draw that moisture.

Hope that helps.
Stuart

Thanks for the help fellas. It was CS wood and although I got a box of Hickory, Mesquite, Cherry and Apple in the same package, only the cherry developed the moisture. I guess the best thing to do is just keep an eye on it and crack the lid if I notice the condensation forming again.
Couple of 1,000 lbs of wood could last me a couple a 1,000 years w/ my little smokette. Kinds sorry I didn't go for the Model 50, but based on the amount of grief I took for buying the smokette, the 50 woulda caused a war!!

Keep on Smokin'

LOL, yeah...well, I had this wood before I even knew what a Cookshack smoker was. I used lots of it whenever I cook out on the grill. I throw on some for steaks, chicken, ribs when we want the crispy version. For the deep, moist, slow smoke...I use the cookshack. Also, a little piece thrown in the woodstove when lighting it in the colder weather makes the house smell fantastic.

I keep it in chunks about 1-5 lbs, then I whack off how much I need whenever I need it. This way, the wood stays fresh for many years.