Aging wood

KC_Bobby · Posted: Mar 28 2007 Post subject: Aging wood

Do different types of wood need different aging time before using them? We just got a truckload of freshcut apple. When is it OK to use? When is it best to use? I have plenty of cherry to use in the meantime but would like to try some apple.

thanks in advance
_________________
Boondoggle BBQ
Backwoods Competitor
Brinkmann Smoke n Grill
Schlitz Keg grill

zilla · Posted: Mar 28 2007 Post subject:

Let it air dry for one year, then use it up for the best flavor. The flavor will get weaker after 4 years.

Hard, strong flavored woods like Mesquite, Hickory, Balckjack and Red Oaks should age for 3 years and are great after 5 as the flavor mellows a bit.
_________________
Zilla

GIANT BBQ

Harry Nutczak · Posted: Apr 02 2007 Post subject:

I would need to add that it is the moisture content that dictates when it is ready to use. the sooner you cut it to length, split it, and get it stacked in a breathable pile the better, we have excelent usable dry-aged firewood from fresh-cut in about 6 months. and I am dealing with red oak and some different maple varieties.

buy a wood moisture meter and when it gets below 20% you should be good to go.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!