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Wood splits and where to buy

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  • Walt Dockery
    commented on 's reply
    redwing, I'm in Maitland. PM me your wood source I may give them a try.

  • Oak Smoke
    commented on 's reply
    Some of the best chicken I've ever eaten was cooked over grape vines.

  • Stoneage
    replied
    Redwng my name is John, I don’t post much but was wondering where is the place that you found west of cocoa beach? I live in cocoa. I have looked several times and I never found anything. Some great information.
    John Pleasant

    Leave a comment:


  • Redwng
    commented on 's reply
    Where in central FL are you? I live in St. Cloud, FL and found a great wood source west of Cocoa Beach.

  • Mr. Bones
    commented on 's reply
    Lyin saxashite lol!!!

  • Briley337
    replied
    Originally posted by Walt Dockery View Post


    Out of curiosity, where are you located?
    .
    I am in NC. I can imagine if you’re in FL, you might have a hard time seasoning it. Here, I just cover the top, and have no problems.

    Leave a comment:


  • Mr. Bones
    replied
    Lemme come at it from another direction, re: kiln dried smoker woods...

    Any of y'all ever smoke any weed? Ever?

    Leave a comment:


  • frigate
    commented on 's reply
    I have been burning cherry wood in my KBQ. I live on Eastern Long Island, NY. I was using the place in GA. for kiln dried splits that fit the KBQ. KBQ Bill says don't use kilt dried splits as they burn hot and quick. HE IS RIGHT! If you look at the bottom of page three or the top of page four of this channel you see my thread My Wood Arrived that took care of my cherry wood problem. If you want info about the place I was buying kiln dried splits PM me.
    Last edited by frigate; May 30, 2021, 02:18 PM.

  • Walt Dockery
    replied
    Originally posted by Briley337 View Post

    While I agree with all your other advice, I'll have to disagree with this piece. Kiln dried wood is better than no wood, or charcoal. But it won't give you the best flavor, and it will make cooking more difficult than it has to be, in my opinion.

    Kiln dried is missing a lot of the natural sugars that will give flavor to your cook. It also will not give you nice big coals for your coal bed. Kiln dried gives small coals, if it doesn't turn to ash. When I started looking for denser splits with more moisture to start my fires, my cooks went quite a bit more smoothly. The huge coals produced by a piece of wood that's naturally at 20% moisture will help significantly flatten the learning curve for you.

    Again, this is just my opinion. I'm including a photo of some monster coals after starting a fire with dense, moister wood.

    Out of curiosity, where are you located?

    Most of the online stick burning advice I've read, including Aaron Franklin's masterclass (and his book) and many of the BBQ youtube channels I watch, advise against kiln dried. However, most of these guys are also in TX or other dry (or at least drier than here) climates. I'm in FL, and it seems wood doesn't really "season" well here, it's too wet and humid, if you leave wood out to season there's a good chance it'll just get moldy and rot. The BBQ store near me sells and recommends kiln dried, and I seem to have had the best results w/ kiln dried. I don't doubt that naturally seasoned wood is preferable, but I think that presupposes a location where wood can properly season.

    Leave a comment:


  • Briley337
    commented on 's reply
    I was just thinking of the mass produced kiln dried. If you've found a guy who can do it correctly, that’s great! I didn’t know it was possible. Thanks for clarifying.

  • TripleB
    commented on 's reply
    Ok, I did some research and you are correct that Kiln dried logs have a tendency to burn faster, hotter and not as much flavor. However, I also found this claim was for the normal 'bbq logs/chunks' that you buy at the grocery store, hardware store, etc. Purchasing wood from a vendor that specializes in wood for bbq and/or competition that takes more care into producing a product that burns fast, evenly and puts out good flavor.

  • TripleB
    commented on 's reply
    Interesting perspective. Why would kiln dry wood lack natural sugars? Dried wood is driving off the moisture (water) which I would assume would leave the sugars behind. There would be some loss, but not what you are describing. Again, interesting point which I will have to research.

    My burns go pretty smoothly and my coals look like the picture you posted above.

  • Briley337
    replied
    Originally posted by TripleB View Post
    you want kiln dried wood.
    While I agree with all your other advice, I'll have to disagree with this piece. Kiln dried wood is better than no wood, or charcoal. But it won't give you the best flavor, and it will make cooking more difficult than it has to be, in my opinion.

    Kiln dried is missing a lot of the natural sugars that will give flavor to your cook. It also will not give you nice big coals for your coal bed. Kiln dried gives small coals, if it doesn't turn to ash. When I started looking for denser splits with more moisture to start my fires, my cooks went quite a bit more smoothly. The huge coals produced by a piece of wood that's naturally at 20% moisture will help significantly flatten the learning curve for you.

    Again, this is just my opinion. I'm including a photo of some monster coals after starting a fire with dense, moister wood.
    Attached Files

    Leave a comment:


  • jhon21
    replied
    I have no idea.

    Leave a comment:


  • Merberto
    replied
    If you have a golf course nearby, I’d contact them. Might even get free delivery for trading some Q.

    Leave a comment:

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