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Old 02-04-2009, 06:36 PM   #1
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I was just reading about that somewhere. And I've heard recommendations on both ways. I've never used green so I wouldn't know if it's any good, but seasoned seems to work well.
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Old 02-04-2009, 06:36 PM   #2
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Seasoned wood is better than green. Down for at least 6 mos.
Green wood does not burn as clean putting dirty smoke on the meat.
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Old 02-04-2009, 06:56 PM   #3
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I second the dry wood. Smaller sticks and bark can be used as soon as the are dry. 6 months sounds about right for logs.
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Old 02-04-2009, 07:09 PM   #4
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on my stick burner and I only use seasoned wood

on my wsm I use charcoal and seasoned wood chunks

on my brinkman offset I have used charcoal with green hickory but it was tough
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Old 02-05-2009, 05:57 AM   #5
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I only use seasoned (dry) hardwood...I never use green wood ever!
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Old 02-05-2009, 08:21 AM   #6
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Quote:
Originally Posted by Greg Rempe
I only use seasoned (dry) hardwood...I never use green wood ever!

I concure
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Old 02-05-2009, 09:18 AM   #7
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I only use seasoned in mine
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Old 02-05-2009, 10:43 AM   #8
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What Greg said.............
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Old 02-05-2009, 11:13 AM   #9
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Being out west I have to bring my oak, pecan back from Georgia when we travel, so mine has aged over a year sometimes by the time I use it. I split it and keep it dry and out of the weather.
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