Hey everyone. I've been a long time lurker on these forums. Posted here and there, but I've been radio silent for a while for various reasons. I've been running an electric MES 40 for years now, and decided I wanted to take the plunge into cooking with wood. I mean, I like fire. Tending it, smelling it, standing over it watching the bodies of my enemies bur.....ummm, grilling...
I picked up an OKJ Highland pit from wally world a couple weeks ago, ($200 pre-assembled) and after sealing it up and dropping the chimney to grate level, I started seasoning it last week...and got hooked. For those that don't know, I am a published author, which means I have a lot of time sitting in a chair in front of my laptop. Last weekend I found my writing time to be far more enjoyable to the smell of burning hickory...and beer.
But, I am a newbie with wood. I've read and lurked and tried my best to learn as much as I can. So if you read down this far, you either are really interested in my question, or on your 3rd beer and just want me to get to the damn point already.
I see a lot of people selling "seasoned hardwood for fireplaces" and "special grilling wood". Now my idea of seasoning is drying to a certain internal moisture percentage. So my question is, if the hardwood is seasoned to 9% - 15%, what is the difference between firewood and cooking wood? My gut reaction is "marketing ploy". But I wanted to ask the experts here before I go wood shopping.
Thanks all!
I picked up an OKJ Highland pit from wally world a couple weeks ago, ($200 pre-assembled) and after sealing it up and dropping the chimney to grate level, I started seasoning it last week...and got hooked. For those that don't know, I am a published author, which means I have a lot of time sitting in a chair in front of my laptop. Last weekend I found my writing time to be far more enjoyable to the smell of burning hickory...and beer.
But, I am a newbie with wood. I've read and lurked and tried my best to learn as much as I can. So if you read down this far, you either are really interested in my question, or on your 3rd beer and just want me to get to the damn point already.
I see a lot of people selling "seasoned hardwood for fireplaces" and "special grilling wood". Now my idea of seasoning is drying to a certain internal moisture percentage. So my question is, if the hardwood is seasoned to 9% - 15%, what is the difference between firewood and cooking wood? My gut reaction is "marketing ploy". But I wanted to ask the experts here before I go wood shopping.
Thanks all!
