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Do you know your woods? Can any one help?

 
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Portergolf
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Joined: 08 Oct 2006
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Location: Marietta, GA

PostPosted: Fri Oct 27 06 11:48 pm    Post subject: Do you know your woods? Can any one help? Reply with quote

Ok I know this may not be a practical request with out being able to see the wood in person or even up close in a picture but can anyone look at these woods and tell me if they can determine what types of wood they are? I bought it from a wood supplier who supplies to local BBQ pits in the Marietta/Atlanta area. I was told that it was a mix of Pecan/Hickory/Oak/Cherry. I am not a wood expert so I took them for their word.


This load was $35.

Thanks for your help



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zilla
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PostPosted: Sat Oct 28 06 5:16 am    Post subject: Reply with quote

I can't say from the pics. The color looks right. I'd have to see some bark, leaves would be the ultimate. Oak should be easy depending on how it's split. The others might be impossible to tell. Pecan and Hickory are very similar. Cherry will turn your meat real dark when you smoke with it. Take a torch to it and see how it smells and sort it that way. I would just burn the mix.
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Portergolf
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PostPosted: Sat Oct 28 06 6:55 am    Post subject: Reply with quote

Thanks Zilla.


Do you know if Cherry wood would have a red tint it?
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Jeff T
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PostPosted: Sat Oct 28 06 9:24 am    Post subject: Reply with quote

The cherry will have a smooth bark if ya can find any. I`d also guess that the light pieces are hickory and the darker ones are pecan ???? Thinking the oak would be a gray-ish sort of darker tan-ish color. Off the top of my head anyway.
Like Zilla said use your nose..... "the nose knows" Very Happy
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Jeff T
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PostPosted: Sat Oct 28 06 9:26 am    Post subject: Reply with quote

The cherry wood will smell way different than the others though.
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krimson_cardnal
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PostPosted: Sat Oct 28 06 10:30 pm    Post subject: Reply with quote

Have confidence in that wood. Looks like it is what it is supposed to be and part of that is great looking wood!

The mix can and will vary in proportiondepending on what's being cut.

I would use it as is for a nice balance. Sweet and bold - not overpowering...
Try and pull the bark pieces.

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napper
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PostPosted: Sun Oct 29 06 7:25 am    Post subject: Reply with quote

Looks like Oak and pecan to me.

Might even be a little beech in there.

I would smoke with all of it! As long as you don't see any pine bark and rosin I would cook with it. No problems!!!!!!!!!
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adolpho
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PostPosted: Mon Oct 30 06 2:39 am    Post subject: Reply with quote

I don't see the cherry wood. It looks like oak and hickory to me.
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Thomas P.
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PostPosted: Wed Nov 01 06 8:53 am    Post subject: Reply with quote

Cherry can range from a "normal" hardwwod tint to very reddish dark, depending on how big the tree was and what section the wood was from. There's very little that can be done to identify what you have since there is no bark. Also, the wood looks to be seasoned well for smoking, but not so seasoned that it would start to "grey out"

I wqould be confident smoking with it. I could definately tell from smelling it, though.

Any wood good for smoking food will smell good when burning. One constant in food is that somethings taste will closely resemble it's smell.

Burn the wood (which does look good, by the way) and if it doesn't smell right, pull it out and don't use it any more.
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Rub N Smoke
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PostPosted: Thu Nov 02 06 10:07 am    Post subject: Reply with quote

Looks like mostly Oak to me. Twisted Evil
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Portergolf
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PostPosted: Thu Nov 02 06 10:32 am    Post subject: Reply with quote

I smoked with this wood last week. It came out good, I think there may be mostly hickory. The guys who sold it said it was hickory, pecan and oak with a little cherry.

It have the same smokey flavor as I got teh week before when I used hickory. I was thinking the pecan and oak would be a little bit more mild.

I did throw in a piece of the cherry. It did smell different before I burned it but once I mixed it in I couldn't really tell.

i think the majority is going to end up being hickory, I am ok with that. I would like to score something a little bit milder, my fiance likes a milder smoke flavor.

thanks again guys.

If you click the pic it should show a video of my cook... nothing good just thought I add it...haha

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napper
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PostPosted: Fri Nov 03 06 6:57 am    Post subject: Reply with quote

That video made my mouth water!!!!!!!!!!

I think you might be using a little TOO much smoke here.
One ot Two pieces at a time MAX. will give you a better smoke flavor without putting a bitter taste on the meat.

I like to have a gentle whiff of smoke coming out the vent.

You got that puppy looking like a steam train engine!!!!!!!!!!!

Just my experience.....
Everyone has their own technique.

Smoke on!
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Alien BBQ
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PostPosted: Fri Nov 03 06 8:25 am    Post subject: Reply with quote

Too much wood on at one time will call the yellow smoke god to the table. Build your fire hotter and only use 1/3 of the wood you have going in the video.
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Rubit
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PostPosted: Fri Nov 03 06 10:26 am    Post subject: Reply with quote

When I saw that black piece of wood then it caught on fire It looked like you had the air choked down and you were smoldering. It takes practice so next time less wood more air. Add lump if you need coals.
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Portergolf
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PostPosted: Fri Nov 03 06 1:48 pm    Post subject: Reply with quote

Guys thanks for the info.
Glad I posted that video now. I didn't even realize that I was doing that.
That was my 2nd smoke ever so I am learning as I go.

Is it possible to cook with all wood without oversmoking in a small smoker like my char-griller or would you recommend I use lump with a few pieces of wood?

Thanks for the help guys!
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roxy
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PostPosted: Fri Nov 03 06 2:26 pm    Post subject: Reply with quote

I have a chargriller and you can cook by using a charcoal start and straight wood with no problems. Start your fire with charcoal to get the temp up, then add one piece of wood at a time. You want the wood to be about the thickness of your hand with your fingers outstreached.
What I like to do is place the next piece of wood on top of the firebox to get all nice and hot. Make sure the wood has caught fire before you close the firebox lid, by heating it up it catches fire real fast.
I have used apple, cherry, oak this way with excellent results. Just make sure that the piece of wood is reduced to coals before you add another hunk.
You will have a nice thin blue smoke by using this method.
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Rubit
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PostPosted: Fri Nov 03 06 8:06 pm    Post subject: Reply with quote

Roxy gave you a great answer to your question and I will only add don't get caught up in trying to see how long it will go without any attention. Smaller wood fires take more attention but you will rewarded with the best Q you have ever eaten. If time is an issue just use lump.
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mds2
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PostPosted: Fri Nov 03 06 9:30 pm    Post subject: Reply with quote

The cherry wood I have at home is very very dark. Almost purple. It is hard to tell from that picture if you have any in that pile.
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