Question about wood

[jddean75]

Hey everyone.  I've been a long time lurker on these forums.  Posted here and there, but I've been radio silent for a while for various reasons.  I've been running an electric MES 40 for years now, and decided I wanted to take the plunge into cooking with wood.  I mean, I like fire.  Tending it, smelling it, standing over it watching the bodies of my enemies bur.....ummm, grilling...

I picked up an OKJ Highland pit from wally world a couple weeks ago, ($200 pre-assembled) and after sealing it up and dropping the chimney to grate level, I started seasoning it last week...and got hooked.  For those that don't know, I am a published author, which means I have a lot of time sitting in a chair in front of my laptop.  Last weekend I found my writing time to be far more enjoyable to the smell of burning hickory...and beer.

But, I am a newbie with wood.  I've read and lurked and tried my best to learn as much as I can.  So if you read down this far, you either are really interested in my question, or on your 3rd beer and just want me to get to the damn point already.

I see a lot of people selling "seasoned hardwood for fireplaces" and "special grilling wood".  Now my idea of seasoning is drying to a certain internal moisture percentage.  So my question is, if the hardwood is seasoned to 9% - 15%, what is the difference between firewood and cooking wood?  My gut reaction is "marketing ploy".  But I wanted to ask the experts here before I go wood shopping.

Thanks all!

 

[lancep]

I guess it would depend mostly on the type of wood. I know some types of hardwood are not recommended for cooking. But If it's oak or hickory etc. it should be fine

 

[crankybuzzard]

Well, it depends upon the hardwood they are selling for firewood. Oak, walnut, pecan, etc... all of those are sold here in Texas as firewood. But we also have firewood that is hedge, hackberry, and another that I can't spell, and spell check isn't helping, but it smells like @55 when it burns.

I always suggest to folks that you go with a known wood and not what's available at the time.

 

[cliffcarter]

 
.....

I see a lot of people selling "seasoned hardwood for fireplaces" and "special grilling wood".  Now my idea of seasoning is drying to a certain internal moisture percentage.  So my question is, if the hardwood is seasoned to 9% - 15%, what is the difference between firewood and cooking wood?  My gut reaction is "marketing ploy".  But I wanted to ask the experts here before I go wood shopping.

Thanks all!

In general it is a marketing ploy.... however...

Seasoned fire wood is generally 20% moisture content but for your purposes you will most likely have more success with wood in the 10%-15% range.

I cook on a Chargriller offset with wood and I find that 20% moisture content wood is harder to keep burning than that with a lower moisture content. Red maple burns well at 15%, black cherry at 12% and northern red oak at 10% or less. YMMV.

Good luck.

 

[jddean75]

 
In general it is a marketing ploy.... however...

Seasoned fire wood is generally 20% moisture content but for your purposes you will most likely have more success with wood in the 10%-15% range.

I cook on a Chargriller offset with wood and I find that 20% moisture content wood is harder to keep burning than that with a lower moisture content. Red maple burns well at 15%, black cherry at 12% and northern red oak at 10% or less. YMMV.

Good luck.

I kind of figured it was a ploy.  The place I'm hitting tomorrow sells hardwood mixed and separated.  I'm avoiding the mix and looking at a bundle of apple and pecan.  I'm bringing my handy dandy moisture tester with me, since this place lets you choose the pieces you want.  So basically, as long as this wood is 10 - 15% give or take, they can call it whatever they want, it will do okay in the offset.

They do sell kiln dried, but I'm hearing mixed reviews on using wood that dry.

 

[bbqwillie]

 
They do sell kiln dried, but I'm hearing mixed reviews on using wood that dry.

Buy whatever is cheapest. All wood will move toward it's equilibrium moisture content (EMC) over time. So kiln dried wood that has 6% moisture will move toward 12% (air dried EMC) if left in a non environmentally controlled space. That assumes that you live in an environment where humidity is around 50% average.

I can't imagine that the kiln dried wood is cheaper than air dried though.

 

[SmokinAl]

Lately Walmart has been selling large bags of hickory splits for $9.

They are big bags.

Al

 

[bbqwillie]

 
Lately Walmart has been selling large bags of hickory splits for $9.

They are big bags.

Al

That's actually a pretty good price in places where hardwood is hard to come by.