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Mainely Smoka BBQ Fan
Joined: 18 Apr 2012 Posts: 239 Location: Maine
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Posted: Wed Apr 08 15 12:02 am Post subject: Seasoned Hickory |
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Was Able to get my hands on about 3/4 cord of Hickory. Up here in Maine that's a rare find but anyways. Its been cut split and stacked for 18 months now. Used a few sticks this past weekend and noticed a bit of steam off the ends and some pretty sooty smoke. I was curious as to how long it will take to dry and is it normal to be black in smoke . I know my red oak takes at least 2 years to dry _________________ Lang 60 |
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necron 99 BBQ Super Pro

Joined: 04 Aug 2007 Posts: 2594 Location: San Antonio, TX
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Posted: Wed Apr 08 15 1:55 am Post subject: |
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One year has worked well for me where I currently live, using shagbark hickory (and wild cherry).
I haven't had issues with black smoke or steam coming out the ends of the splits & sticks I use. Thin blue smoke works for me. _________________ Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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Mainely Smoka BBQ Fan
Joined: 18 Apr 2012 Posts: 239 Location: Maine
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Posted: Wed Apr 08 15 2:27 am Post subject: |
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Shagbark is all we have up here. I will let dry another summer then try again. _________________ Lang 60 |
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jess BBQ Super Pro
Joined: 26 Sep 2007 Posts: 1759 Location: Fl.
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Posted: Wed Apr 08 15 4:02 am Post subject: |
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Where was it stacked & stored? A yr should be plenty for split wood..... |
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Mainely Smoka BBQ Fan
Joined: 18 Apr 2012 Posts: 239 Location: Maine
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Posted: Wed Apr 08 15 6:37 am Post subject: |
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jess wrote: | Where was it stacked & stored? A yr should be plenty for split wood..... |
It was stacked on pallets in the sun. This Hickory was at least 36" round when I started to split it very large trees Major PITA
I have never used it before but it seems to burn dirty if that make sense _________________ Lang 60 |
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necron 99 BBQ Super Pro

Joined: 04 Aug 2007 Posts: 2594 Location: San Antonio, TX
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Posted: Thu Apr 09 15 10:41 am Post subject: |
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I've had less than well seasoned mesquite bubble liquids out the ends of the sticks before (but never black smoke). It worked fine for grilling, but not at all for low & slow. One Christmas I produced a turkey that looked like a bowling ball with wings & drumsticks using less than well seasoned mesquite. My in-laws and wife were not amused. All the skin and the top ΒΌ" of meat had to be thrown away. _________________ Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5062 Location: Fredonia Wi
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Posted: Tue Apr 14 15 7:47 pm Post subject: |
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I use a lot of hickory [ and cherry blend ]
My wood guy is a close friend, I even help him run his processor on occasion. He has a huge stockpile of the hickory on concrete [ old dairy farm ] drying for a couple years now, that he supplies me from....I too find an occasion split or ten that do the same....and I KNOW this stuff has been outside, split for at least 2 years now!Try a test run hotter, see what happens! I have started running 275-300 and it seems to help! [ speeds up cook time too ] _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM |
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1MoreFord BBQ Pro

Joined: 28 Jun 2005 Posts: 594 Location: N. Little Rock & Hot Springs, Arkansas
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Posted: Wed Apr 15 15 8:51 am Post subject: |
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OP, if it takes 2 years for oak to dry for you it will take the same time for hickory. That's twice as long as it takes us down south. _________________ Joe |
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Mainely Smoka BBQ Fan
Joined: 18 Apr 2012 Posts: 239 Location: Maine
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Posted: Wed Apr 15 15 9:57 pm Post subject: |
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Mr Tony's BBQ wrote: | I use a lot of hickory [ and cherry blend ]
My wood guy is a close friend, I even help him run his processor on occasion. He has a huge stockpile of the hickory on concrete [ old dairy farm ] drying for a couple years now, that he supplies me from....I too find an occasion split or ten that do the same....and I KNOW this stuff has been outside, split for at least 2 years now!Try a test run hotter, see what happens! I have started running 275-300 and it seems to help! [ speeds up cook time too ] |
Yeah Tony I will turn up the heat a bit to see what happens. I can tell she is still a bit damp its still fairly heavy in weight _________________ Lang 60 |
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Mainely Smoka BBQ Fan
Joined: 18 Apr 2012 Posts: 239 Location: Maine
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Posted: Wed Apr 15 15 9:58 pm Post subject: |
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1MoreFord wrote: | OP, if it takes 2 years for oak to dry for you it will take the same time for hickory. That's twice as long as it takes us down south. |
I noticed that the grain and density of Oak and Hickory are very very similar. Whats crazy is that I can get apple done in a year Did I mention that I hate splitting apple .. not a straight grain to be found _________________ Lang 60 |
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cats49er
Joined: 15 Mar 2015 Posts: 1 Location: North Carolina
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Posted: Thu Jun 11 15 8:45 am Post subject: |
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Been checking out the moister meters at some of the big chain building supplies.You can get one that has good reviews for $20 to $30 dollars.Might be the way to find out where you stand with moister content. Just my 2 cents worth |
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Catfish BBQ Fan
Joined: 27 Apr 2008 Posts: 175 Location: Central and Coastal Georgia
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Posted: Thu Feb 25 16 11:58 pm Post subject: |
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If you are stacking on pallets and not covering the wood that is the problem. Get some of the silver tarps at Walmart and cover the top. Otherwise p, the wood will soak up water every time it rains and give you the steam and bubbles on the end. _________________ Smoking on a Lang 84 Deluxe and Lang 36. |
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