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Green Hickory

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
Hi all. I guess we must sometimes experience the bad and the good. The pork butt I smoked yesterday did not work out. The one I did last weekend was awesome. I am now thinking it was because I used green hickory with the lump charcoal. I could never get the fire as hot as I wanted. I don't think it ever got over 240 degrees. The roast was between 7 and 8 lbs. After 13 hours in the smoker, the internal temp was at 170 degrees. So naturally you could forget trying to pull it. I also must of used too much wood. The taste was a little bitter. Nothing like the other one I smoked...even with the finishing sauce.
I also think after six hours in the smoker, I will not add anymore wood. Just the lump charcoal. I think if all you have is green wood, run to town and buy yourself some seasoned...

Trying a meatloaf today for the first time.......wish me luck....
Steve
 

woody

Smoke Blower
82
10
Joined Jul 25, 2006
I think Tulsa Jeff's standard reply would be that you had some creosote build-up on your meat from an incomplete combustion process. :)
 

jaynik

Smoking Fanatic
307
12
Joined Jan 22, 2006
Woody said it. Also, don't be too proud to finish that bad boy in the oven or the crock pot to get it to 200 degrees. That's the key for easy pulling!
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
I'm going to be trimming an apple tree in my yard. This post is a good indicator that I must wait long enough for the wood to be fully dried before I use it to smoke. Hang in there!

Regards,

Meowey
 

tommy c

Meat Mopper
OTBS Member
213
10
Joined Jun 23, 2006
swalker,
Sorry to hear of your mishap with the green hickory :( some woods are o.k. if there a little green, but for the most part not a good idea. I'd say if it was green mesquite, you'd be in trouble. Green mesquite will impart bitter flavors for years :shock:
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Hi Steve,

I had a similar experience last weekend with some pecan wood. I was out of seasoned pecan and had some green that I had split into small splits about 3 weeks earlier. I decided to use some with a pork loin. Luckily, I was sitting outside by the smoker when I heard the steam escaping and saw a cloud of white smoke come out of my fire box. :shock: :x I grabbed some tongs and pulled the chunk out and dropped it in a bucket of water I had sitting there. I got mine out before it ruined the meat, but only because I was there at that moment. I certainly learned my lesson on dry wood versus wet wood though!
 

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
Hi Cajunsmoker.
I certainly learned my lesson. It had to be the Worst tasting butt roast this forum has ever seen. I am not kidding. It had a terrible taste to it. And when Jeff's finishing sauce won't help, you know you are in trouble..
I have plenty of hickory for next year now......hehe!! I won't use any green wood again...
So far I am really liking the gas conversion I did...
Talk at ya later, Steve
 

bassrat

Fire Starter
37
10
Joined Aug 22, 2006
good informaton on green wood, I am in the process of cutting down some apple trees, I was going to use them this weekend, no better now
thanks guys
 

jamesb

Smoking Fanatic
370
11
Joined Dec 31, 2005
There is a lot of myths being spread around that you can't use green wood... Hog wash I say... All you have to do is burn it to coals first in a burn pit or similar and then shovel into the firebox on your cooker... Heck even works for green mesquite! :lol: :lol: :lol:

I had do to this once upon a time when I ran out of seasoned pecan...

James.
 

nmayeux

Meat Mopper
OTBS Member
256
11
Joined Jun 20, 2006
Green is bad, but 240 degrees is just fine. I like to smoke at 225.
 

buddy

StickBurners
240
10
Joined Jun 12, 2006
I got a hold of some hickory wood that was green here a few months
back also. It was before I found out about this web site. I built this huge
fire in my firebox, which I have since learned is not necessary, and I had this thick dark looking smoke coming out of the stack. Needless to say
the meat did not turn out well at all. I have learned a lot from SMF ,now I
make sure the wood is seasoned,build a smaller fire , and try to keep
that thin blue smoke.
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
This might sound dumb, how can you tell if its "green". I buy my wood in like 20 # bags (except for my maple, bad storm last year, tree went boom) how wood I know that it was green.
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Most commercially bought wood is seasoned. If you are getting it from an individual just ask how long it's been cut.
 

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
My wife said it was the best meatloaf she had ever had...now get this...this was my very first one. A smoked meatloaf can not be beat...I have to thank meowey for this one. I have never ever liked baked hamburger with catsup baked on top of it...But this smoked version with the heinz 57 glaze is real meatloaf...I am looking forward to doing another one. The stuffed bell peppers were excellent too.
Steve
 

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
Hi CS, This particular hickory was cut the day before I got it...and maybe some that very morning. Way too Green...For me, I will never try to use green wood again...When I ruined and I mean ruined that chunk of meat, that is all it will take for me. When the finishing sauce won't help it either, you know you messed up. I can get seasoned just as easy...Live and learn they say.
Steve
 

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
Well James, I wish you could of stopped by and had a big ole slice of the pork butt I smoked with the green hickory. The look on yer face might of made me 10,000 dollars.......hehe!!
It was flat out terrible...and I ain't all that picky...
When it comes to my smokin wood, I am learnin to be a little picky....Keep on Smok'in my friend...
Walker
 

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