smoke with green wood or dryed

Discussion in 'Beef' started by jrollins, Dec 5, 2006.

  1. jrollins

    jrollins Fire Starter

    Ihave a outdoor smokemtn. gas . do i need dry wood or green. I am smoking with green know and it is smoking white a lot help
  2. jrollins

    jrollins Fire Starter

    it has stoped smoking so bad . i opened the vent all the way open.
  3. illini

    illini Smoking Fanatic OTBS Member

    Hi again :)

    Very much recommend that you use wood that has been cut up six months.
    The green stuff gives off a lot of white smoke!
  4. jrollins

    jrollins Fire Starter

    Hello. and thank you for the advice.I am new to smoking so i have some stupid qestions but dont give up thanks
  5. dionysus

    dionysus Meat Mopper OTBS Member

    I concur, you should try to avoid green wood whenever possible. I find that it tends to leave a bitter/acidic taste on the meat. I have a rack in my garage that I stack the fruit wood on after it is cut and let it sit for 6 months or more. It's out of the way and has a chance to really dry out ....

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