(EDIT!: Problem Solved THANK YOU!) Urgent Help!! Green Wood Smoking!

[smokeringking]

Ok I am doing a big smoke tomorrow morning with 7.5 lbs of pulled pork and 2 racks of pork ribs. I Have a friend with apple trees and he said he would bring me some apple wood, Great! However he came over not long ago and it was freshly cut from the tree wood averaging around 2.5 inch diameter sticks. I do not have the time or the money to go to the next town and get bagged bbq wood. I have read on here and understand that most people on the forums believe green wood will give too much creosote and bitter taste. However some say it is a skill that can be accomplished with the proper fire. Can I pull this off and how? I have charcoal and a grocery bag full of green apple wood to work with any advice and assistance would be greatly appreciated. I will be smoking in a simple barrel grill I set up with the coals and wood on one side and meat on the other. PLEASE HELP!

 

[daveomak]

Matt, evening....  I looked at some of your threads and you have gotten a lot of good advice.....   As far as the green wood goes, looks like you have had some great success doing what you been doin'....  I would stick with the techniques that have worked best for you to this point and experiment on the family....  They won't throw you under the bus......   I vote no on the green wood.....   Dave

 

[red dog]

If you are using the wood primarily for smoke and coals for heat, I say go for it. Use the wood sparingly. For years native Americans used and still use green vine maple to smoke salmon. I have been to the salmon cookouts at Gray's Harbor WA and they get a bed of coals with alder and add green wood for smoke. best salmon ever. But, mostly in open air pits. We used to add it for smoke in our salmon smokehouse. Just cut small 1/2 inch thick rounds and don't get carried away. One at a time and let it all get burned before you add more.

 

[smokeringking]

Dave thanks for looking! I love this site and have gotten some of the greatest advice and help on any subject here. I would love to stick to what I know but I do not have the money to buy any bagged wood chunks from Lowes and they will be closed by the time I could get there anyways. So unfortunatly I have no choice this time but to use green wood. 

Red Dog. So most of the sticks or mini logs are about about 2.5 inch diameter and about 6-7 inches long. Should I just split them in half and then splin the halves into halves or thirds and use those? one at a time? And should I put them right in/on the coals or I usually put my wood on the side just barely touching the coals to get smoke. And thanks for the advice.

 

[JckDanls 07]

If you have a saw (hand,skill,jig) cut the logs into pucks first... about 2" long pieces of the 2.5" and then split them one time... you'll have to put it a little further up on the coals since it's green...

 

[daveomak]

If you have a saw (hand,skill,jig) cut the logs into pucks first... about 2" long pieces of the 2.5" and then split them one time... you'll have to put it a little further up on the coals since it's green...

   X 2      ............  Dave

 

[smokeringking]

Ok so no splitting or making it thinner just cut into short "chunks" correct? I will give this a whirl!! Ive seen some talk about using hotter fire for green wood should I use more charcoal get lots of hot coals or just do like I normally do?

 

[JckDanls 07]

Just do like normal... Split the "chunk" one time

 

[red dog]

   X 2      ............  Dave

 X3 The green wood has basically the same ingredients as cured wood, just more moisture. It will put out more smoke than cured, but some of that is steam. Not a bad thing in moderation. Once you have some of your wood cut up put it on top your smoker and let it dry while you drink a beer and watch it steam. I think you will have a great smoke.

 

[smokeringking]

Thanks everyone!! Sorry Jck I know you said split the chunks I forgot when writing that lol. I have my meat rubbed and waiting and Will start a nice Q-view in the morning!! maybe someone will remind me to take pictures of the finished product since I always forget!! lol Oh and maybe a couple pics of the pies Im making while Im at it ;)

 

[red dog]

Oh , and cut your wood up now if you can and are still concerned. The smaller the chunks the faster it will cure. 

 

[jbenson]

Do you have time to throw them in the Oven/smoker/grill for a couple hours to dry them and sweat out the sap prior to using them for smoking, atleast then your cut the odds in half

 

[chef jimmyj]

Might be a good idea to remove the Bark too...I smoked with a bunch of Apple Twigs and Wood Shards, went through a chipper at the orchard, Lots of Bark. Instead of Sweet the smell was HORRIBLE, Acrid and Bitter, worst smelling smoke ever. Threw the whole lot in the trash...JJ

 

[cliffcarter]

Just for the record I cook with green(unseasoned) apple wood a lot, it works just fine bark and all(too bad about the chipper ChefJJ). The "secret" to using green wood is not to use it as a heat source but a smoke source only. A couple of 1"X3" pieces at a time will work just fine(as some of you may have read elsewhere), apple is a mild smoke you will enjoy it.

 

[oldschoolbbq]

I have a concern about the "green" wood, with the extra moisture in the fibers  , you are going to develop more creosote as it catches leaving you with a not so agreeable taste on the meat.

Solution: (IMHO), start a side fire (fire ring  on the ground) and use the embers created. Gives a nice steady temp. and you're not out anymore $$ or time... just saying

Anyhow, have fun and as always...