Skip to main content

Trying to find wood chunks around here seems to be difficult. Of course there are plenty of places online but shipping costs make it cost prohibitive, and understandably so. I found that Lowe's sells 10lb bags of hickory and mesquite chunks for less than $8 each so I will give that a try, but would also like to try apple and pecan. Thinking maybe Amazon would have something that includes their shipping deals, I went there. Not much success. Maybe I'll just wait for a shipping deal from CS?

What would you recommend I try the mesquite on? I understand it's pretty different...
Original Post

Replies sorted oldest to newest

My advice is try it. Others can tell you how it seemed to them but it won't cure your curiosity.

But since you asked: I bought some mesquite and tried it. Not sure if its how the Electric CS smolders the wood, not burning with flame, but it was an awful smell and the results were no better. I normally would change tactics and try again, but once proved enough. Not for me.

Pecan is nice but honestly very simular to hickory only a bit milder. Apple is even milder and may be good choice for those that like/need a lite/little smoke flavor.

My advice: If all I could get was hickory - I would not look further. Its great for most cooks. Also nice to have a little mild wood on hand when needed. But try them ALL when you get a chance. Only then will you be satisfied in the knowing. Enjoy!
You're right redoak, I use hickory on everything I smoke, but will mix it with other woods and thanks to you it is always a little piece along with my other pieces of wood.

Don't know about Webster,NY, but around here ACE Hardware stores offer a large selection of wood. Ya might have to cut the chucks to your own size, but that's not that hard to do.
Mesquite burns hotter than some other woods,so can be used for higher grill temps on steaks,etc.

It can be bitter when used over a period of time.

Nice thing about CS woods is they provide them as a service for their customers.The goal is correct amount of aging and usable chunks.

Most small CS owners won't get thru a 10 lb box of wood,before it gets old,so price isn't too much of an issue,versus quality.

Hickory isn't a bad choice for most cooks,as ordinarily even experienced cooks may not notice the actual difference in taste.

Apple is usually a fallback for lighter flavors in poultry,fish,etc.
quote:
Originally posted by Tom:

Most small CS owners won't get thru a 10 lb box of wood,before it gets old,so price isn't too much of an issue,versus quality.


I have been curious if wood that has been stored indoors for 5 - 10 years loses anything. I have some original CS wood that I am still using after ten years but can't really tell if there has been much change. What do the experts think about the quality of wood after a certain period of time? Is there really a shelf life?
I don't know why this struck me as funny. Spending the money you do on those bags to save some wood? Okay, it should work, but why mess with it. Keep the wood in a container, minimize any humidity and it should be fine for years.

I know, get one of those vacuum bags (that use the house vacuum) big enough for you clothes and do that. At least you could put more in there than the vacuum sealer.
quote:
Originally posted by SmokinOkie:
I don't know why this struck me as funny. Spending the money you do on those bags to save some wood? Okay, it should work, but why mess with it. Keep the wood in a container, minimize any humidity and it should be fine for years.

I know, get one of those vacuum bags (that use the house vacuum) big enough for you clothes and do that. At least you could put more in there than the vacuum sealer.


Smokin',

I did say it might seem kinda silly Wink but I have read that fruit wood chunks do lose their flavoring potency over time.

Actually, your response reminded me of a storage solution I already have on hand. I have several clear five-gallon food service containers with lids that I used to store grain in. I got them at the local restaurant supply vendor.

For small amounts of wood chunks I think I will try the food saver bags. I have some plum wood chunks and some peach wood chunks that are hard to come by here.

You da man!

SmokinMAINEiac
Last edited by smokinmaineiac
quote:
Originally posted by SmokinOkie:
Keep the wood in a container, minimize any humidity and it should be fine for years.


When I purchased my Cookshack 08 around seven years ago I received four small cardboard boxes of wood from them also. Mesquite, apple, cherry & hickory. I just left them in those boxes in my garage without giving much thought to whether they'd lose their potency over time. Sure, they all still burn and smoke but what I most wanted to know was whether the woods would, overtime, lose whatever unique flavors they have. I just assumed that each wood would continue to impart their unique characteristics for as long as the wood would burn. Now I think the answer to that is no. Each wood does have a shelf life and over time (sounds like 1-3 years at most) old wood should be tossed.
Is this what you would recommend Smokin'?
Well, as funny as it seems I did fill five large FoodSaver bags with "perishable" wood chunks (peach and plum) and sealed them.

I filled nine, round, five gallon food service containers with wood chunks (loose), chips (in bags), and pellets (loose) and I could fill four more containers if I had 'em.

The wife thinks I'm nuts Roll Eyes, but she loves the results from the CS.

SmokinMAINEiac

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×