?? for all you smokers who cut your own wood.

[oldschoolbbq]

http://www.smokingmeatforums.com/a/stickburning101, if you are going into 'Stickburning , here's some reading...

 

[junkcollector]

thanks oldschool, i've got that link saved already. seriously thinking about it. i just haven't jumped off the bridge yet. 

 

[cooknhogz]

Ive cut enough apple in the last few weeks that if I wanted I could burn just apple for prob 2-3 years. Free wood is great.

 

[junkcollector]

it sure is, i have approx 180 acres, neighbor has 90+, and all the apple i want if i can ever get time to get skid steer over to another jobsite. 

 

[emo85]

Any Maple can be used for syrup, the ones Cliffcarter listed usually put out more usable sap; sugars have a higher sugar content in the sap, the silvers I have access to put out a lot of sap and the others depend on the tree and enviroment.  I started doing rotissere chicken and turkey on propane grill, but I built a cover to fit over my block arch sap boiler.  Have used mainly oak so far, Thanksgiving turkeys have come out juicy and a nice smoke flavor.  Have used some maple, it burns quicker than the oak, but it is good to get thinks burning if the fire gets too low.  Found cutting the wood down to about 8 inch length and about as thick as my wrist or smaller seems to burn well for smoking food.  Have to keep adding wood about evry 15-20 minutes, but the results are worth it.  Longer lengths same diameter for boiling sap.  Smoking and Syruping are good outdoor hobbies.

 

[wes w]

I can tell you this. Once you go to stick burning you will regret not having done it much sooner. There is a bit of learning curve that comes with fire management but once you master your pit and turn out that good smokey Q you will be able to do something not everyone can do.

I agree I00%   There's nobody around that can touch the pork that comes out of my brick, wood fired smoker.   I use mostly hickory and red oak.  Personally, I can't tell a lot of difference in wood.  The main thing is you have to keep the smoke blue.  If it goes white, that's when you get the bitter taste in your meat.  It took me a few times to figure out how my smoker wanted to smoke.  If you want to blow your friends away, do some wings  over a wood fired smoker.  You will never buy wings at a wing joint again. 

Wes