seasoned yet?

Discussion in 'Woods for Smoking' started by sacedbysapp, Dec 14, 2015.

  1. sacedbysapp

    sacedbysapp Meat Mopper

    I have had all word split covered 2yrs now,yet still get lot moisture ozzing out the sides have hard time getting Lang up to temp, also black film on food on top rack.
    Get ur thoughts how season my splits r?
    I have oak an black cherry.
     
  2. sacedbysapp

    sacedbysapp Meat Mopper

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  3. sacedbysapp

    sacedbysapp Meat Mopper


     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are you smoking with the exhaust wide open?  The black film makes me think creosote is building up.

    2 years should be plenty seasoned IMO.  How do you start your fire, and do you pre-heat the splits before adding to the pit?
     
  5. sacedbysapp

    sacedbysapp Meat Mopper

    Everything wide open and yeah on top firebox. There very little checking and dull sound bang together.

    Chimney coals splits on top.
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm at a loss then.  That wood should be cooking nicely.

    Any pics of the smoker in action with the splits?  Also, any pics of the black film?
     
  7. sacedbysapp

    sacedbysapp Meat Mopper

    I have another post shows pic of it, I wonder if I had wood covered to tightly not getting enough airflow?
     
  8. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Wow with the warm temps in Fla. it should of dried with no problem I would uncover and just cover top to keep rain out maybe even restack looser to allow air circulation.  Doesn't make much since why not dry does it have mold and mildew growing on it?
     
  9. sacedbysapp

    sacedbysapp Meat Mopper

    No mold I had coveted to tight no air flow
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You do need airflow... Loosely cover to hold in heat, but the moisture has to be able to escape. Open up on warm/hot days and cover when cool/rainy.
     
  11. sacedbysapp

    sacedbysapp Meat Mopper

    Yeah,guess find some seasoned wood mean time
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, but soon, you'll have a great wood mix!
     
  13. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Lay some pieces out in the sun on something metal but pick up before rain.
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking at your pile it's stacked too tight for proper drying. Take you splits, lay two pieces parallel to each other spaced just under the length of the pieces. Then with next layer turn them 90 degrees to layer below. Repeat as high as you can/want to go. If you can place 2x runners or pallets on the ground and stack on top of those. These wood cribs will allow the wood to dry quicker. The more air and gaps the better.

    What's the humidity where you live? If it's high the wood will only reach a certain state and equalize without adding dry heat into the equation.

    I live in a dry climate and it takes a good 4-5 years to get really seasoned wood from downfall trees.
     
  15. sacedbysapp

    sacedbysapp Meat Mopper

    Florida,so looks like restack huh?
     

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