- 90 Posts. Joined 9/2009
- Location: weymouth ma.
- Points: 11
- Select All Posts By This User
Related Forum Threads
- Pecan wood igniting in MES Last post on 11/28/12 at 11:23am in Woods for Smoking
- buying wood chips Last post on 7/9/13 at 9:17am in General Discussion
- Wood chip pan rusted Last post on 6/24/12 at 12:04pm in Propane Smokers
- Mulberry Wood and Wood Preparation Last post on 7/20/10 at 6:13am in Woods for Smoking
- Wood, Charcoal, both or what???? Last post on 7/6/10 at 9:37am in General Discussion
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
SmokingMeatForums.com Top Picks
As for drying, I think it should season at least 6 months, others will be along and give their opinions as to time also.
Anyone got tips on splitting wood :)
But as far as the stuff that is a little soft, what say you Dutch? (or anyone else knowledgeable in this)
I also use a maple and it is great for smoking.
One of the main factors depends on how you store your wood. and the temperature.
In the UK it rains about 9 months of the year. We store all our logs indoors with good air circulation, otherwise you can get spores or mould growing on the wood, which is not ideal. I have found that if you leave them in logs or it can take 9 - 12 months to dry depending on how big and thick the logs are. However we split the logs into manageable splits about 18 inches long and about 6 inched wide and stack them with good ventilation, and these take about 4-5 months to dry. We cut them into fist sized chunks and bag them in into 10 Kg netting bags and stack them with good ventilation and they dry out within 3- 4 months with the final moisture content about 12 - 16% If you leave the above logs even longer the moisture content will only drop to around by another 2 or 3%. I hope this information helps
Yup pear works well. My folks have a small 6 tree orchard of pear, peach, and apple - the save all the pruning's for me and I dry them for 6 months to a year, then use them in my smoker.
try it green. we have been using austrailian pine (not really a pine tree its a lite oak) cut the tree down and put right on fire smokes like crazy.any nut or fruit tree will work for smoking.
When I was rather young my grandfather used to use pear and cherry wood for smoking. He mostly had Pear Trees on his property and once and awhile he'd lose one to a bad frost, cut it up, and he'd use that for smoking venison sausage or the turkey for thanksgiving. My tastes has since refined from those days but I don't remember it tasting bad. As far as curing/seasoning the wood, I am sure six months to a year is about right but I wouldn't honestly have a clue.
Pear will be fine...and to answer your follow up about Maple....heck yeah. Split now if you can, if you want to wait and split after drying....that does make it a tad easier. If you want to speed up the drying process (this is relevant for all wood drying) stack loosely on a pallet, cover with a sheet of clear plastic (painters drop cloth) leaving the sides open and set where it gets plenty of sun....change or wipe off the plastic periodically as it will gather moisture. Also as a quick side note...remove the bark prior to smoking, the bark contains tannins that will impart a bitter taste to your smoke.
Pretend that the board is your boss / ex-wife / bad neighbour, etc. It always helps me and much cheaper than a shrink.
- Pear wood
SmokingMeatForums.com Top Picks
- › Finally cool enough to smoke more cheese 2 minutes ago
- › 500 Gallon Reverse Flow heating issues 4 minutes ago
- › Meat, Cats, and Guns oh my. 5 minutes ago
- › Good morning evryone 10 minutes ago
- › New member in Indiana 15 minutes ago
- › Beef Dino Leftovers (Breakfast, Sammies, and some “Au Jus”) 16 minutes ago
- › Beef Dino Ribs (Heavy on Meat) 25 minutes ago
- › Is the Sodium Phosphate necessary in a Bologna/Olive Loaf recipe? 30 minutes ago
- › Babybacks 38 minutes ago
- › For those wanting a different door seal than a rope seal that won't... 51 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ