I was watching a show on the Food network the other day ( don't recall what it was) and they were interviewing a long time Q er. He was saying that he does not dry or cure or whatever you want to call it his wood. He uses it "green". Says he gets better tbs, lasts longer, and more flavor. I would think that this is possible if burnt in the right conditions, but the chances of heavy creosote would be high. Just wondering what some of your thoughts were about this.
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6/3/08 at 8:13pm