- Dec 15, 2007
- 12
- 10
Got a question for the experts. This oak was apparently split in Dec/Jan. I know its not seasoned as much as I would like, but is it seasoned enough to cook with? I don't know if it matters but I usually pre-burn. Does pre-burn allow you to use greener wood??
My first thought was that it is still too green and that pre-burned green wood could still give you some harsh smoke/ flavor. But I am often wrong, so other opinions are requested. Thanks.
Here are some pics if it helps:
My first thought was that it is still too green and that pre-burned green wood could still give you some harsh smoke/ flavor. But I am often wrong, so other opinions are requested. Thanks.
Here are some pics if it helps:
