wood

As long as it has dried properly, no problem. Naturally you would not use "green" wood as it would affect the taste of the final product.

Fresno

that is what im asking if you can use "green wood" what would the effects be?

DO NOT use "green" wood. It has to be cured or dried for at least a year. More time would be better. You want my opinion? Go out to "barbecue's Galore" or Wal-Marts and buy whatever wood you want....they have them all. With this smoker you use very small amounts with very good results.

Fresno

ok i suppose with the green wood you would get too many resins and tars?

In my humble opinion, I know it would ruin whatever it was you were smoking. You see, never "wet" the wood with this smoker. They warn you about this practice. So, if that is the case, then "green" wood would have to considered "wet" wood. Hope that helps and welcome to the forum. Go to Smokin Okie's barbecue guide at the top of this page for some good tips aimed at you rookie types. Good Luck.

Fresno

thanks appreciate the info

Actually, there just to confuse it a bit, but there are a few people out there who 'swear' by the concept of burning green wood. They prefer the smoke and the effect.

Have you ever done it?

Raider Bill says he uses green oak and likes that taste. I got a peach branch and 2 cherry branches from a neighbor and have been wondering if I should try it out. I wonder if anyone can describe what the taste is like with green wood?

gentlemen i thought i asked a simple question and was satisfied i recieved a simple answer; however i am starting to realize how this site operates. i like it!!! controversy i guess i need to try the green and see what happens. im schure it cant hurt the smoker canit?

Green wood is not going to hurt the smoker.

I think I would be safe in saying that 95+ percent of folks that smoke with any regualrity at all use seasoned wood. Raider Bill is the only one I've seen in my 2+ years on the website and 10+ years of smoking. Give it a shot. If it floats your boat, let us know. I'll probably never try it unless someone else supplies the meatt

I have quite a bit of "air dryed" cherry that is used for building..can I cut this into 4 oz, or what I may want to use in the smoker.

The only difference is that it does not have the bark, since this is planed?

TIA.

Dave

Make darn sure that your wood has not been treated chemically in any way before you use it. If it's just cut and dried wood and you're sure it's cherry, no problem.

Wheelz, I think you'll find a much higher percentage of green wood aficionados outside the Cookshack community.

Wheelz,
The wood that I have is air dried Cherry and planed to
3/4" Have this stacked in my wood shop..will have to experiment on getting it to the 4 oz, or whatever I want to use.

Dave

Take a couple of feet of it and run it through the band saw. 3/4"X 1" X 1.5" = 1/2 ounce. That's what I do with my oak from the workshop. It makes it easy to figure the amount of wood I'm using on a given smoke.

HT

First time I had smoked turkey was in Redding CA

THe cook simply trimmed the apple branch off a tree and smoked the bird it was awesome.

Dave P May I caution you...

Be very sure of the source for the wood, Very sure it is not all innocent. They use salts in many woods building wise these salts cannot be seen but harbor nasty stuff to prevent bug infestations

Dennis - Not to be argumentative; Cookshack nation or not, I still stand by my estimation. My opinion only though

As for cutting hunks off a tree as opposed to lumber, if they're real green they won't give much smoke in a cookshack (unlike using in a weber or such, where right-off-the-tree works really well). But, little 1" diameter or less will dry in a month or so and work just fine.

For general purposes I just take my trusty saw to the nearest tree that needs trimming and lope off a branch about 1"- 1.75 in dia, cut to fit the wood box and smoke away. I will say the left over wood does dry somewhat but is still used. BArk bugs everything goes in the fire! I am using oak and am not particular as to what species.
Smoked 240 lbs of meat for my 4th of July bash with no complaints or left overs.

That said I do use dried wood such as mesquite, cherry, maple etc on other "dishes" because I have to buy them at the store.

Try it sometime on a butt.

This is my opinion and taste!

Not using seasoned wood in a CS008 or any other will just increase the moisture in the smoker. Therefore as I can see the seasoned wood over the "green" is what I use.

Dave