I thought about using some pecan wood in my smoke vault for turkey. I had a small limb fall on my place. It was not rotten or anything, but im not sure how 'green' it was. Anyway, I took my really sharp hatchet and went to work getting small to large chunks off. I have enough to fill a gallon container which will be plenty of smoke. I will get more soon. Anyway, do I need to let the wood cure or something, or just be 'dry'? Its sitting in a container open, and it feel dry and smells like pecan wood, but im not sure when I can actually use it.
Pecan to smoke a turkey? How long to 'cure'?
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Dead wood or green wood.... makes a big difference. If its dead wood then its probably dryed out. If it was live then its definately green. if green it needs a bout 6 months to cure. It will be right and ready for next summers somes.
If its green and you use it, it will smoke some and can create a sappy smoke called creosote. Like they put on the telephone poles to keep the bugs out. That should tell you how it will taste to you, even the bugs won't eat it. Well maybe its a little less concentrated. I don't much care for my chicken tasting like old telephone ploes....LOL
Make sure and remove the bark if an older tree. The bark is porous and will collect tuff in it that you won't like, also its not hard wood.
The more air you can get around those chips the better to season.
If you still don't know, try throwing something like a pork chop or check thigh on the grill and see. But you should know if the wood is dry and read to use.
I really dont know how to tell if it was dead or green. I know the ends would 'snap' off, not bend and be ripped off. I don't think a green limb would have just fallen out of the blue. If I find some dead wood and do the same thing, then I can use it right away correct? I know I have some 6 month old limbs around!
Edited by Bama BBQ - 11/8/13 at 10:37am
Good for making gin and vodka too!
I do harvest and dry juniper berries and use them on my pastrami!