Originally Posted by tyotrain
Yes seasoned wood is recommend.
Seasoned firewood contains about 20 percent to 25 percent moisture content
, compared to freshly cut or "green" wood, which can contain about 45 percent water. Softwood reaches good seasoning in six to 12 months, while hardwood takes a bit longer. During this time, whether the wood rests on the forest floor or sits stacked and properly stored at your home, wind and sun work to evaporate excess moisture.
Have fun and Happy smoking
I prefer to have it under 20%. If you cut the wood into 3" chunks and split it it will, depending on the species, dry to under 20% in 6-8 weeks. Oak and apple may take longer.
Originally Posted by schaydu
Good question! I was wondering the same thing today during my smoke. My buddy cut down a cheery 40 footer a month ago and gave me ten rounds. Anyhow i split it and tried it to mix it with the pecan. I did not work out too well. I noticed that all it really did was produce a really thick white nasty smoke. I had to grab it and throw it out. The butts still turned out great though.
To what size did you split it? If you were trying to use regular size splits for a wood fire in an offset smoker, then 1 month of seasoning is not long enough, 8 months is more like it, at least for the black cherry I use.