Between about three friends today, I got more wood than you can shake a stick at. Pardon the pun.
All three have large amounts of land with a variety of wood available. In total I got Hickory, Oak, Red Oak, Cherry and Apple. I also got Sassafras. I read where Dutch warns against this one. The guy giving it to me has the same affinity for food that I do, so I trust what he says it can do for meat.
I went researching on the internet. Several wood smoking sites sell bags of it. I will try it and see what I think about it.
The only I missed out on that I wanted was Pecan. However the most popular BBQ joint here uses Pecan. They gave me the number of the guy they buy theirs from. I called him but have not got a call back yet.
Turns out this area has a large abundance of Black Walnut. There are bunch that have been knocked down by storms. I think I found a big one that may been down long enough. Anybody know how long leaves will live a tree that appears to 50-60 years old, or just a big tree?
All three have large amounts of land with a variety of wood available. In total I got Hickory, Oak, Red Oak, Cherry and Apple. I also got Sassafras. I read where Dutch warns against this one. The guy giving it to me has the same affinity for food that I do, so I trust what he says it can do for meat.
I went researching on the internet. Several wood smoking sites sell bags of it. I will try it and see what I think about it.
The only I missed out on that I wanted was Pecan. However the most popular BBQ joint here uses Pecan. They gave me the number of the guy they buy theirs from. I called him but have not got a call back yet.
Turns out this area has a large abundance of Black Walnut. There are bunch that have been knocked down by storms. I think I found a big one that may been down long enough. Anybody know how long leaves will live a tree that appears to 50-60 years old, or just a big tree?
