Cooking with green splits....

[inkjunkie]

Purchased a cord plus of Cherry firewood just about a year ago. Was told ithat was taken down 11 months prior. Banged 2 together...damn near feel the moisture. Split/stacked and it sat for about 6 months before using any. Struggled with temperatures in my Reverse Flow. Used my smoker the other day, have to learn how to control the temperature all over again. Will not benough waiting till I am almost out of wood before buying more...

 

[bigred77]

Have you been cooking with cherry wood before?
Every type of woodburns different, ive never used cherry, so i dont know its characteristics.

A year is typically long enough for wood to dry around here, let alone 2 if you believe what they told you.

How is it stacked and stored?

 

[inkjunkie]

I don't believe what I was told. When banging 2 pieces together they make a very dull thud

 

[bigred77]

have the ends started splitting?  something like this?

log-end-crack.jpg

• bigred77
• Mar 30, 2016

logs.jpg

• bigred77
• Mar 30, 2016

seems like I have always heard when it starts to split like that, then its dry enough for cooking

 

[inkjunkie]

have the ends started splitting?  something like this?

log-end-crack.jpg

• bigred77
• Mar 30, 2016

logs.jpg

• bigred77
• Mar 30, 2016

Yes they are.


seems like I have always heard when it starts to split like that, then its dry enough for cooking

 

[bigred77]

I aint sure what to tell you,  maybe someone with more experience with cherry wood will chime in.

had you been cooking with cherry before?

 

[gearjammer]

I think you got to split it and stack it 

where it's going to stay reasonably dry.

With regular firewood ( regular heat stove )

it's got to be split and stacked for a bit before burning.

Hope it helps you some anyway.

                          Ed

 

[3montes]

Cherry is not considered a hardwood like oak for instance. Do you notice water bubbling out of the ends of the splits when burning? If so it's still pretty wet but I have burned wood like that with success.

Also because it's a softer wood it is not going to generate the heat like oak or some maples do. I use a lot of red oak. This burns hot and long. I use it for the base coals and continued heat but use maple or apple as my flavor wood. I haven't been lucky enough to come across any cherry in awhile. Oak still departs a nice mild smoke flavor on it's own however.

Red oak is what I rely on the most and if I can't find any flavor woods it's no big deal as oak will do that as well.

 

[inkjunkie]

Cherry is not considered a hardwood like oak for instance. Do you notice water bubbling out of the ends of the splits when burning? If so it's still pretty wet but I have burned wood like that with success.
Also because it's a softer wood it is not going to generate the heat like oak or some maples do. I use a lot of red oak. This burns hot and long. I use it for the base coals and continued heat but use maple or apple as my flavor wood. I haven't been lucky enough to come across any cherry in awhile. Oak still departs a nice mild smoke flavor on it's own however.
Red oak is what I rely on the most and if I can't find any flavor woods it's no big deal as oak will do that as well.

No water bubbling anymore. Live on ponderosa pine country...have never seen oak for sale up here. Even finding Maple can be a challenge at times...only maple I have is red maple.
Wood has been split and stacked for a year now. Despite what folks think we are not extremely wet near Spokane. Wood is not covered, yet. Plan was to build a lean to this spring but doesn't look like THAT will be happening anytime soon....
Going to try something with the fire grate before posting any pictures.....may have figured something out...