Menu
Forums
New posts
Search forums
Terms and Rules
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Terms and Rules
Menu
Log in
Register
Install the app
Install
Forums
Tree Care Forums
Firewood, Heating and Wood Burning Equipment
Wood smoking/barbecue wood thread
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Arborist Forum:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="abbott295" data-source="post: 7347847" data-attributes="member: 73240"><p>I mostly have red oak, red maple and Bradford pear that I use. It kind of depends what has come down lately, but with time to season, I have also used a variety of other woods. I also cook, grill and barbecue (same thing?) besides smoking, sometimes all at the same time, so anything pretty much goes. Other woods I have used include crape myrtle, peach, white oak, sweet gum, dogwood, redbud, cherry, a mystery wood my son brought home from a landscaping job once, etc. </p><p></p><p>Regular size splits, fist size chunks, twigs, small branches, big splits and whole 6 to 8 inch rounds for smoking for hours all get used. No charcoal, no lighter fluid; just paper and match to get fire going. </p><p></p><p>Brick and mortar grill with doors in the chimney where food goes for smoking.</p></blockquote><p></p>
[QUOTE="abbott295, post: 7347847, member: 73240"] I mostly have red oak, red maple and Bradford pear that I use. It kind of depends what has come down lately, but with time to season, I have also used a variety of other woods. I also cook, grill and barbecue (same thing?) besides smoking, sometimes all at the same time, so anything pretty much goes. Other woods I have used include crape myrtle, peach, white oak, sweet gum, dogwood, redbud, cherry, a mystery wood my son brought home from a landscaping job once, etc. Regular size splits, fist size chunks, twigs, small branches, big splits and whole 6 to 8 inch rounds for smoking for hours all get used. No charcoal, no lighter fluid; just paper and match to get fire going. Brick and mortar grill with doors in the chimney where food goes for smoking. [/QUOTE]
Insert quotes…
Verification
Post reply
Top