Seasoning time..

me6164 · Newbie Joined: 26 Jul 2011 Posts: 29

Being here in Kentucky surrounded by woods I've found buying chunks for 8 bucks a bag is getting kinda stupid. I have access to apple and hickory trees. As much as I want. I could litteraly get 10 truckloads if I wanted to. My question is how to go about doing it? Find some that's dead and test with the "line drive method"? Then cut it into chunks? Also what about the green wood? How long should I let that season. I've looked and haven't found much info. Even tried google.

phil c · Posted: Aug 19 2011 Post subject:

If you cut it green, split it and stack it where it will stay dry for a year. The dryer the better. Especially Hickory!

ICDEDTURKES · BBQ Fan Joined: 23 Jun 2011 Posts: 123

I am in the same boat as you.. Our apple crop has been so intense the biggest limbs on the trees are cracking and falling to the ground..

So far I have taken two truck loads with many more to go.. I have been cutting them into 8 inch pieces and splitting them.. I plan on seasoning all winter in a basement with a woodburner which keeps the room 80 degrees..

charleso · Posted: Aug 20 2011 Post subject:

An easy way to determine it wood is cured good is to put a couple of splits or chunks on a fire. If moisture comes out of the cut ends, still need to cure longer. Once the moisture content of the wood gets to where it doesn't "steam" out of the ends, it is okay to cook with.
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matt6150 · Posted: Aug 30 2011 Post subject:

Is there a point were wood gets too seasoned/too long?

Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx