Wood choice questions

[alexh]

Merry Christmas everyone, long time lurker have a quick question for you guys.  I was always under the impression you are to use dried wood, usually 6 months to a year for burning/smoking.  Was watching the bbq competition show on tv with Miron and it seemed he used fresh peach trees for his smoking to get the sap out of it.  My question is which gives a better flavor/better for smoking to your meats, a wet wood or dry wood?

thanks.

Alex

 

[cliffcarter]

Myron Mixon cooks at temps of 350°-375° with charcoal briquettes as his heat source which is why he can get away with using unseasoned wood(for smoke flavor only). I have used small pieces of unseasoned apple wood as a smoke source on long cooks on my Weber kettle, I kept the temps up around 275° or better, using briquettes or lump charcoal as the heat source. You can not use unseasoned wood as a heat source for BBQ because it does not burn cleanly.

 

[alexh]

Thanks for the reply!

alex