Proper seasoning?

emtee

Fire Starter

Original poster

Dec 3, 2007

62

10

• May 16, 2008

• #1

I have aquired a sizable amount of apple limbs, about 3-4" diameter (80 or so pounds). They are freshly cut and green. My thought is to chunk them and pack the pieces in onion sacks and hang them for some time in the loft of my garage (not the attic). It gets somewhat warm up there in the summer. Am I on the right track? How long (ballpark) should I wait to use them? How would I know when they are properly seasoned?

Thanks for the help. I will not have access to the net on the weekend, but I'll check back Monday morning.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 16, 2008

• #2

Use the attic. Warmer the better. Split them in half and quarters and it'll be ready in a month I'll bet.

Preburn a chunk... no gook coming out the end..or very little? READY!

 

craig chamberlain

Smoking Fanatic

Dec 6, 2007

357

14

Springfield, MO.

• May 16, 2008

• #3

I would stack the wood outside off the ground so the air can get to it.
I heat my house with wood and I stack all my wood outside and just cover the top of the stack to keep the rain off as much as possible.

 

emtee

Fire Starter

Original poster

Thread starter

Dec 3, 2007

62

10

• May 19, 2008

• #4

Rich, very warm in loft... almost attic like. Will do the pre-burn about July or August. Good tip.

THX.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 30, 2008

• #5

To WHOM? ? ?