Wood question

Born, I did some oak about 6 months ago and I cut 4 to 5 inch branches on my miter saw and cut them in one inch pieces. I then took a chesel and chopped them smaller. I have used some already and it does just find. I cut them that way so that they would dry out faster.

So, you do let them dry out before using..???
sorry to sound so naive about all of this , but I guess I just never paid that much attention in the past. So I guess my next question is ... How do you know when it has dried out enough???

You can try to tear off a small part of the wood and if it more or less breaks off it is dry but if it tears off then it is still green. someone more knowledgeable than me on wood may have a better way to tell but if it is lighter it is dryer.

Neighbor! I think to get a good cured wood it needs to set for about 6 months, just my opinion. We used to heat with wood and 6 months+ was considered "seasoned."

Now, you will find folks here who use nothingg but green wood for their cooks. Guess you could give it a try on a cheap butt and see whether ot not you like the results.

Hope this helps a little!

I have also "quick dried" wood for smoking by slicing it into useable sized pieces and laying it out onto my concrete driveway for a few days to cure in the sun and it was fine for use. Of course it was the warmer time of the year when I did it..........

I agree with Wheelz, I feel that wood needs to cure about six months. When I need some wood to smoke with I take my chainsaw out the the barn and slice off some pieces about 1" thick and split them with my hatchet so they are small enough to use in the smoker. I have hickory,cherry.
I try to keep some cut in advance. But like wingnut said, you can speed the process up by cutting the wood up in thinner pieces and letting the sun dry them or get them in a area where it stays pretty warm for awhile.

I've quick dried wood as well similar to wingnut. Usually, I take my branches and cut them into 1" long pieces and let dry where there is air circulation so as not to facilitate mold. I mostly pick up pieces that have air dried and fallen off the trees (no rotten stuff tho) That gives me immediate wood.

Heck, if you have room in the oven when cooking something else at lower temps, you might want to put some on a shelf on a cookie rack. I've done that too when I come across a type of wood I'd like to experiment with and cut it off a live tree. I've noticed no difference between naturally dried and quick dried woods.

There has been discussion on the differences between using seasoned wood and fresh cut wood. Some notice a difference.. others don't. But, you have to be aware that while respondants want to help they may be speaking from the wisdom others have imperted and not from personal experience (I've been guilty of that).. SOOO, why not do a cheap cook with a yardbird using green wood.. not much to lose, dollar wise, and you might gain some valuable experience. If it tastes good.. you've proven to yourself that green wood is a viable option.. at least with the combination of wood and meat you are working with.