Seasoned Hickory

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

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
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Lang 60

necron 99 · Posted: Wed Apr 08 15 1:55 am Post subject:

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.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

Shagbark is all we have up here. I will let dry another summer then try again.
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Lang 60

jess · Posted: Wed Apr 08 15 4:02 am Post subject:

Where was it stacked & stored? A yr should be plenty for split wood.....

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

necron 99 · Posted: Thu Apr 09 15 10:41 am Post subject:

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 ¼" of meat had to be thrown away.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

Mr Tony's BBQ · Posted: Tue Apr 14 15 7:47 pm Post subject:

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 Wink

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1MoreFord · Posted: Wed Apr 15 15 8:51 am Post subject:

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.
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Joe

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

Mainely Smoka · BBQ Fan Joined: 18 Apr 2012 Posts: 239 Location: Maine

cats49er · Joined: 15 Mar 2015 Posts: 1 Location: North Carolina

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

Catfish · Posted: Thu Feb 25 16 11:58 pm Post subject:

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.
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Smoking on a Lang 84 Deluxe and Lang 36.