Wood talk - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-29-2007, 04:07 PM   #1
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
Wood talk

I need some advice from the "been there and done that" crowd.

I split a bunch of cherry that I picked up at my uncles farm. These pieces were well over 30" in diameter and it took all I had just to roll them to the splitter. Here is my concern...

This was an old tree that was hollow in the center. When I split the wood, the inner rings were white with mold and I found a few termite colonies. I spent the better part of the day splitting off the outer pieces which means my pile of usable wood was smaller then the stuff that I am trashing.

How picky are you guys about what you cook with? I am using the test of: If I would not eat off of it, I am not going to cook with it.
__________________

__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 01-29-2007, 04:18 PM   #2
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
I would not use punky wood and if there termites make sure they don't into use other wood supply if you have any.

The better the condition of the wood the more flavor it will produce.

Jim
__________________

__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 01-29-2007, 04:28 PM   #3
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Only use good, dense wood. If you take two pieces and "wack" them together, they should make a high pitched, crisp sound. (much like the crack of a baseball off a wood bat)
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-29-2007, 05:04 PM   #4
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
Thanks guys, that is what I thought. Not that I would ever cook with termite infested wood, but you can imagine how heartbroken I was when I split open thes huge logs and found little pockets of soft spots. From the outside, these looked like great solid pieces.

From now on, I am going to stick with the smaller pieces and not take the lower trunk portions. Too much work for the little usable wood.

Thanks again
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 01-29-2007, 05:12 PM   #5
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Unless it's my parents.... people usually don't take down whole good trees.
They cut down a apple and a pear tree last summer and didn't tell me. Then couldn't understand why it bothered me that they had the guy that cut them down haul all the wood off.
So I still pay for wood.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-29-2007, 05:30 PM   #6
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Quote:
Originally Posted by Finney
Unless it's my parents.... people usually don't take down whole good trees.
They cut down a apple and a pear tree last summer and didn't tell me. Then couldn't understand why it bothered me that they had the guy that cut them down haul all the wood off.
So I still pay for wood.
Dang Finney,

I think you just hurt MY feelings. Pear and apple going to the scrap pile. I'll bet the tree surgeon called one of his pit buddies and made a nice profit.

Good Q!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline   Reply With Quote
Old 01-29-2007, 05:33 PM   #7
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
The only thing I have had to pay for thus far is hickory.

We have a good BBQ place near by and the owner will let me pick the smaller pieces out of his stock for a more then reasonable price. I think I got 12 smaller chunks for about 20 bucks if I remember right. Cheaper then charcoal per pound anyway. He told me he is paying around 420.00 a chord, delivered and stacked.

I just got a line on a pecan tree that went down. I'll keep you posted

Chiles
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 01-29-2007, 05:41 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I'd like to get my hands on some pecan
I have a buddy that owns his own tree service and he hasn't had good smoking wood lately.

Finney, I have about a half cord of pear wood. It's yours come and get it
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-29-2007, 06:26 PM   #9
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Quote:
Originally Posted by Chiles
The only thing I have had to pay for thus far is hickory.

We have a good BBQ place near by and the owner will let me pick the smaller pieces out of his stock for a more then reasonable price. I think I got 12 smaller chunks for about 20 bucks if I remember right. Cheaper then charcoal per pound anyway. He told me he is paying around 420.00 a chord, delivered and stacked.

I just got a line on a pecan tree that went down. I'll keep you posted

Chiles
I guess I consider myself lucky... I paint all this guys equipment when he first gets it...and all I do is pick up the phone and he's back in my yard with this truck http://i22.photobucket.com/albums/b347/ ... CN0885.jpg
with whatever I ask for.
I consider my labor painting and lettering his rigs front to back a small price for the convenience of getting wood when needed.
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-29-2007, 07:13 PM   #10
Baby Back


 
Join Date: Dec 2006
Location: South Georgia
Posts: 52
Puff,

You need to live down here. All the pecan you can haul away! Its the hickory thats hard to find.
__________________
Todd
Rub the Butt BBQ

Stumps GF 223
Custom Offset Stick Burner
Rub the Butt is offline   Reply With Quote
Old 01-29-2007, 07:24 PM   #11
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Wood talk

Well you very fortunant to not be tempted to use that cheery wood. It turn all your stuff blacker than the ace of spades and give it a funky smell. The Good Lord intended for us to use cheery wood to make furniture. It aint for cooking.

bigwheel


Quote:
Originally Posted by Chiles
I need some advice from the "been there and done that" crowd.

I split a bunch of cherry that I picked up at my uncles farm. These pieces were well over 30" in diameter and it took all I had just to roll them to the splitter. Here is my concern...

This was an old tree that was hollow in the center. When I split the wood, the inner rings were white with mold and I found a few termite colonies. I spent the better part of the day splitting off the outer pieces which means my pile of usable wood was smaller then the stuff that I am trashing.

How picky are you guys about what you cook with? I am using the test of: If I would not eat off of it, I am not going to cook with it.
bigwheel is offline   Reply With Quote
Old 01-29-2007, 07:42 PM   #12
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Quote:
Originally Posted by Rub the Butt
Puff,

You need to live down here. All the pecan you can haul away! Its the hickory thats hard to find.
What would that log truck in my previous post loaded to the top with Hickory bring for $$$$ down your way...maybe it would be worth the trip!
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-29-2007, 07:46 PM   #13
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
[quote=Smokey_Joe]
Quote:
Originally Posted by "Rub the Butt":mvyzsriq
Puff,

You need to live down here. All the pecan you can haul away! Its the hickory thats hard to find.
What would that log truck in my previous post loaded to the top with Hickory bring for $$$$ down your way...maybe it would be worth the trip![/quote:mvyzsriq]
I'm drivin' Joe
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-29-2007, 08:58 PM   #14
Cooker
 
Chiles's Avatar


 
Join Date: Dec 2006
Location: Henrico, Virginia
Posts: 202
Re: Wood talk

Quote:
Originally Posted by bigwheel
Well you very fortunant to not be tempted to use that cheery wood. It turn all your stuff blacker than the ace of spades and give it a funky smell. The Good Lord intended for us to use cheery wood to make furniture. It aint for cooking.

bigwheel


Quote:
Originally Posted by Chiles
I need some advice from the "been there and done that" crowd.

I split a bunch of cherry that I picked up at my uncles farm. These pieces were well over 30" in diameter and it took all I had just to roll them to the splitter. Here is my concern...

This was an old tree that was hollow in the center. When I split the wood, the inner rings were white with mold and I found a few termite colonies. I spent the better part of the day splitting off the outer pieces which means my pile of usable wood was smaller then the stuff that I am trashing.

How picky are you guys about what you cook with? I am using the test of: If I would not eat off of it, I am not going to cook with it.
I've had great success with the cherry I have used thus far. 179lbs of turkey breasts that got rave reviews. Hickory has too strong of a taste for me to do birds, but is great for my pork.

Cherry seems to be much milder and produces a pretty color. Am I missing something?

Chiles
Still learning
__________________
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.
Chiles is offline   Reply With Quote
Old 01-30-2007, 06:16 AM   #15
Smoker


 
Join Date: Jan 2007
Posts: 311
To answer the original question. I would not use it if it's been termite infested unless you're sure that you trimmed all the bad wood away. I know, it sucks. I took down the last half of a Pecan tree that was damaged from a storm years ago and it was a similar situation. By the time I cut all of the bad stuff away, I was left with a pile of good wood smaller than the bad stuff.

On to the Cherry wood comment about not meant to be used for cooking. I couldn't disagree more. I love using a combo of cherry, oak, and pecan for anything pork and chicken. If it's leaving that color and flavor on food, it isn't seasoned well enough yet. I have found that if it's not well seasoned, it will give you those kinds of problems.

I reguraly have a stock pile of white oak (my prefered wood), hickory, pecan, and cherry. Love using them all. Usually in certain combinations for certain meats. I've even been know to cook my ribs once in a while with no rub or sauce, just smoke. And rarely are there any left on the plate from the guests.

Tim
__________________

CarolinaQue is offline   Reply With Quote
Reply

« BBQ game | Monday »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×