Heck, everything you mentioned is perfect smoking wood..,,,, stay away from any of the pines... you do not want that near your smoker. all the other woods you mentioned are perfect
Give the ash at least a couple months (6 is better on all of it but the hickory) after splitting it - green ash is a weird flavor …. local restaurant uses it and a buddy of mine supplies them - that's what I've learned about it.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Thanks guys, you all have been a big help, we are going to try and have my smoker done other than painting by next friday. so..... I need to see what kind of wood I need to find.
I think Hickory is the only wood you can cut and burn immediately without a "green" flavor. It seams to burn a little hotter after a few months being split but otherwise you're fine.
I've never heard the term pignut hickory so I can't help you there.
Can you tell us more about it?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Not much - lol. 2 days ago, i scored some. All i know about it is when asked what kind of wood is that - the guy said pignut hickory, ill cut you all you want. Yea i can use that, took what he had, and made sure not to lose that number. He also has a ton of cherry and oak. Im happy.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I really like to season any wood I use to at least 6 months, it will get you a more consistent burn. Also I have not found much difference between the hickories, they're all good. However, I do use green wood blocks in UDS's and other non stick burners.
I picked up a $30 wood moisture meter. That month old pignut hickroy I scored was split into firewood (after it was cut) into probably 16" by about two fists. Last weekend I split a split. The inside moisture was 43%, outside was 17%. This past weekend I split that split again, the inside moisture was 23% and outside 17%. The ribs I cooked on Sunday tasted great. Thanks Gizmo!
No problem!
Get your hands on a little of that cherry - a lot of the pros swear by that stuff.
Partial to peach myself….
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Quick weigh-in as I found the exception to frujit wood. I was convinced that Persimmon smelled good when it was cut so it would make a good smoke. Wrong .... Wrong ... did I mention I was WRONG. Persimmon while yes it is a fruit tree will get bitter and overpowering quick. I had some good runs where I was blending and probably posted on here about the success but in the long run I discovered that ... on its own ... Persimmon just is not up to the task. I ruined about $300 worth of Butts I was smoking for a buddy's fund raiser. Now I am consuming what is left as a starter wood since it does burn fairly quickly. For anyone who spoke up and told me they thought Persimmon was bitter ... I yield to the truth. Sadly I think it was the Czar who spoke up but I will hold off on confirming that
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone