Chrisc133
Knows what a fatty is.
Have an opportunity to pick up some free hardwoods to use in my Shirley. I was told they are a mix of hardwoods. Any particular hardwood I should look out for that won't produce good BBQ in my upcoming Shirley?
Any Southern hardwoods "bad" to use in a stickburner?
- Thread starter Chrisc133
- Start date
STCL01
Knows what a fatty is.
Do not use elm.
SirPorkaLot
somebody shut me the fark up.
I would avoid black walnut as well
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cpw
Babbling Farker
If you get any cherry don't use it, and it deliver it directly to me.
1MoreFord
Babbling Farker
wouldn't want to use any gum either.
JackW
Full Fledged Farker
Oak, black cherry, hickory, pecan, any fruitwood.
JACK
JACK
JackW
Full Fledged Farker
Use all of these.
cats49er
is Blowin Smoke!
Some like maple also.Don't use pine or spruce.
akoda
is one Smokin' Farker
I wouldn't use any poplar. We have tons of tulip poplars here and they are trash.
Ayvatr
is one Smokin' Farker
Stay away from Black Walnut, Red Oak, Poplars, Elms, and Sycamores.
Big Swole
is one Smokin' Farker
Why Red Oak? Thought we could, long as it's fulled dried.
cheez59
Quintessential Chatty Farker
When red oak is dry there is little to no difference between it and white oak when it comes to cooking. Not sure where the no red oak comment came from.
Big Swole
is one Smokin' Farker
Yeah, I remembered you telling me that. That's why I wanted his take on it. We'll see.
6_Myles
Got Wood.
I avoid pine, spruce, walnut, ash and elm but that's about it.
Blythewood BBQ'er
Babbling Farker
I've used a ton of red oak and love it. Will probably switch over to it almost exclusively since I have a ton of them on the property.
TexasRT
Full Fledged Farker
Red Oak is great to cook with, sure you can use it.
Norm
Quintessential Chatty Farker
Once and a while I'll get a red oak log that has a bacterial infection in it (I have a sawmill) and it smells awful! Other than that I use it in my Spicewine and have no problems with it.
Chrisc133
Knows what a fatty is.
I sure have a lot of red oak---it's plentiful here. It's been cut and seasoned for about 7-8 months. Is it good to go for cooking?
Blythewood BBQ'er
Babbling Farker
Take two splits and smack them together. You want to hear a nice crisp crack, not a thud if that makes sense. I usually go 10 to 12 months on seasoning.
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