or Connect
New Posts  All Forums:Forum Nav:

Seasoning wood

post #1 of 2
Thread Starter 
Last night I saw a post that maple is a fine wood to use for smoking.As it turns out I have 3 large maples in my yard and I frequently loose limbs. I typically cut up the wood and either use it for my wood burning stove or the fire pit. I have some bigger pieces that have been down for a couple years. What does seasoning wood entail? How do I know that it is smoker ready?
post #2 of 2
If it's been down two years it's seasoned. Generally, I would cut inta slabs then chunk it. Takes bout 6 months on average fer split wood, longer fer logs upta a year. If ya can chip it, takes 3 ta 6 months. I store mine in five gallon buckets er 55 gallon drums dependin on how much I got.
New Posts  All Forums:Forum Nav:
  Return Home