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Safest way to cross-cutt split wood for chunks?

bbqgeekess said:
That sounds good.. I'll find a large flat piece of hard wood that won't split easy to use as a base. I'll sharpen up the axe good and just sit it there like you say and hit with a sledgehammer. Thanks.
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Your welcome! I probably did not need to put that last sentence in my post since you are from Oklahoma. :tape: My daughter ( born and raised in Texas) would need that advice though.

Blessings, :pray:
Omar
 
Academy has there own branded wood now? All I ever see in there is the Western brand and I've had to return it due to being moldy. That on the right looks a lot like it.
 
USMC said:
Academy has there own branded wood now? All I ever see in there is the Western brand and I've had to return it due to being moldy. That on the right looks a lot like it.
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It's Western brand sold at Academy.
 
If you are going the sledge hammer hatchet route, be sure to wear some safety glasses as you might get some metal shards flying through the air. Always good to wear safety glasses anyway when doing this type of work.

You might try cutting the rounds thinner. As I'm sure you have discovered, or perhaps soon will, pecan is a very dense and twisted wood that is hard to split.

Good luck and please be careful,

Robert
 
I'd let the rounds dry out for awhile as well. They'll split much easier that way.
 
bbqgeekess said:
It's Western brand sold at Academy.
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Western makes horrible smoking woods. I was absolutely amazed at the flavor difference between western hickory and "good" hickory.

I also have gotten moldy bags. But even the good bags don't have a "sweet" flavor profile you get from good wood.

Nowadays I mainly buy smoking wood online or from local guys. We put too much time and effort into our bbq to skimp on one of the most important aspects... The smoke.

http://www.baxtersoriginal.com/
 
BbqScientist said:
Western makes horrible smoking woods. I was absolutely amazed at the flavor difference between western hickory and "good" hickory.

I also have gotten moldy bags. But even the good bags don't have a "sweet" flavor profile you get from good wood.

Nowadays I mainly buy smoking wood online or from local guys. We put too much time and effort into our bbq to skimp on one of the most important aspects... The smoke.

http://www.baxtersoriginal.com/
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Thanks for the link! I was just about to run out and thought I was going to have to turn to Academy for some cherry and peach.
 
HarrynVegas said:
I'm kinda sick at my stomach right now. There are no local wood sources like that here in the desert Southwest.
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bbqgeekess said:
Well I'm sure there are some good quality bagged woods in that area. I always just bought the cheap bagged wood.
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Very helpful post Geekess.

I'll throw out this link, it is where I get bulk cooking woods: http://southernfuelwood.com/. If you are in the southeast, they can get bulk wood to you, but more importantly their company profile/niche is to supply wood to restaurants that use wood fired ovens (and of course BBQ joints). For folks that are having a hard time sourcing bulk cooing woods, I suggest you find a good pizza joint or restaurant that uses a WFO and ask where they get theirs.
 
I have used the Western stuff from Academy and not really had any problems, but lately I have been getting bagged wood at HEB. It seems a bit fresher and a bit lower priced. Less chips and kindling.
 
Just cut the chunks the size that you want and put them into a mesh bag where air can get to them. Keep them in a covered spot with good air flow and let them dry.

We have a lot of pecan trees in our yard that are always pruning themselves. Anything over 1' in diameter gets cut for the smoker. On the smaller rounds just cut them to the length you need for your smoker and let them dry. I cut into chucks, with my miter saw just like you, anything from about 2" - 3". Anything larger than that I cut into 12" - 14" lengths and split once dry. Simply split with an axe, hatchet, etc. as noted above.

Do not smoke with green pecan. It will impart a bitter taste to the meat. Once dry it is superb, especially on chicken.
 
I used to just lock the split down in my bench-top vise and cut it using a reciprocating saw with a pruning blade on it. The huge teeth cut fast and rough, which is fine since you're only going to burn it anyway.

A while back I found a MUCH easier method- rather than spend time cutting a split into chunks, I just cut the split in half so it fits in my basket. I stand the split up vertically right in the middle of the basket and pour in briqs or lump in around it and dump lit coals on top.

It burns evenly and provides good smoke and saves a TON of time and energy.

Obviously, not all splits are the same size, so I whittle them down as needed with a hatchet to a more consistent thickness.
 
Nice score! :thumb:


Last time I filled up the back of my car with wood, while unloading I just happened to see the millipede run up and under the back seat. :scared: I try not to think about where he is these days.
 
I hit up orchards and people i know with fruit woods for my smoking wood...all the other i get from my neighborhood, maple and hickory (free for all) My advice is learn the trees that are in your area and map it out...it's nice to know when a storm comes through you know what is what.

Nice find on the wood though if i was using a offset i'd need the splits. For smoking chunks the branches do great.
 
I love Pecan wood. I have a buddy in Louisiana send me a small box of Pecan from time to time. I wish I could get more.
 
geek sometimes i really hate you! lol. You and others make me spend $ i wouldn't normally spend.

[ame="http://www.amazon.com/Black-Decker-NLP1800-Alligator-Cordless/dp/B0019NACTG/ref=sr_1_3?ie=UTF8&qid=1395156593&sr=8-3&keywords=lopper+saw"]Amazon.com: Black & Decker NLP1800 Alligator Lopper 18-Volt Cordless Chain Saw: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41H5T4SQQnL.@@AMEPARAM@@41H5T4SQQnL[/ame]

Just ordered this but i'm sure i'll get good use of it.
 
bbqgeekess said:
Okay after messing around I figured out a way, that seems VERY safe to crosscut splits / small limbs:

2rr1gle.png


My boyfriend had a couple $5 buckle ratchet strap thingies laying around and I just strapped one around the workbench top, saw and wood. This holds the wood in place well and keeps your hands free & safe. I stand on the left side of the saw (on the strapped down side) when cutting. I only use one hand in the entire operation and that's just pushign down on the handle.

Let me know how safe you think this is.

I know it is a lot more time consuming.. but I have all the time in the world, but only one left hand & set of fingers.
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I hope that isn't a nice blade on the saw. I wouldn't be too pleased if my wife was using my $150 Forrest Chopmaster blade for anything other than it's intended purpose.
 
Need Advice: Wood is white in pecan limbs (w/ Photo)

As you most likely already know I got some bulk pecan wood recently. Most of it is splits but there are some that were whole limbs about 2-4 inches in diameter.

I chopped these with my miter saw (strapped down the wood, miter saw to the workbench with $5 buckle ratchet strap for each cut).

Then I split them in half with a hatchet & hammer.

Then I whittled the bark off pretty easily with my chef's knife.

So I have the following:

280qpuq.jpg


A couple of chunks from the splits are in the back for comparison.

Thing is I notice the wood in the limb is very white in comparison. Will this make for tasty smoking wood, or will the wood in the back taste better?

Thanks!
 
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