Cliff H.
Master Chef
Just wondering if burning branches of all sizes would smoke the same as burning split wood from the same tree ?
How far up the tree ?
- Thread starter Cliff H.
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Smokey_Joe
Head Chef
I find the outter wood and smaller wood/branches give off more smoke then the big stuff or the centers...( I soak my dried wood for smoking ).
The grain and fiber of branches and the outter part of wood seems to have a less dense consistancy which takes in water better.
If the heart/center of bigger wood seems to emit more smoke it's probably because it's still holding a lot of it's sap..(which I don't find as good for cooking) it can make a food very bitter. DRY, DRY, DRY WOOD is best.....then soak it in water....LOL!
I try to use small branch type stuff for smoking...it dries out/seasons quicker ......... I have some big hickory (25"-30" diameter) almost ayear old that I haven't split up yet, and still looks way too green to burn.....prolly won't be usable till NEXT summer.
The grain and fiber of branches and the outter part of wood seems to have a less dense consistancy which takes in water better.
If the heart/center of bigger wood seems to emit more smoke it's probably because it's still holding a lot of it's sap..(which I don't find as good for cooking) it can make a food very bitter. DRY, DRY, DRY WOOD is best.....then soak it in water....LOL!
I try to use small branch type stuff for smoking...it dries out/seasons quicker ......... I have some big hickory (25"-30" diameter) almost ayear old that I haven't split up yet, and still looks way too green to burn.....prolly won't be usable till NEXT summer.
Rich Decker
Senior Cook
I burn between 20-30 fireplace size logs during a normal 'long' cook, that's a lot of branches. If you typically burn chunks I don't think it matters, wood is wood.
Smokey_Joe
Head Chef
I burn heart wood for the heat... I was just givin' my experiences on his question about small or branch wood to produce "smoke".
OP
OP
Cliff H.
Master Chef
I am going to take down a non producing pecan tree. has about 8 ft of trunk. Some of the main limbs are at least 30 ft long. I figure 3" and up is going in the wsm.
ScottyDaQ
Master of All
Limbs are fine. I cut up fallen maple and apple branches and use them in the wsm. If it's 2" in diameter, I cut em 4" in length.
Green Hornet
Head Chef
I just use the smaller limbs, 3" diameter and under about 2' long, for starting the fire in the barrel. They come in handy to bring the temps up quickly if they have fallen during the cook. I will also use a bit of tree bark to add some flavor during the last half hour or so. I think it adds a bit more flavor. I use about 6" to about 12" diam logs during the main part of my cooks to hold the temps steady. I have beeen using a lot of White Oak lately.
