Why is my kiln dried wood more flavorful than naturally dried?

[Briley337]

All:

I have been struggling with this question lately. I know everyone says "slow seasoned" wood is considerably better than kiln dried. And I do not get a great coal bed with the kiln dried. But I find myself buying bags of kiln dried just to get any real smoke flavor.

I get a little bit of flavor on my offset with the white oak I have been using. It measures around 24-25% moisture content. The B&B post oak I have measures within a percent or two of that, but has the most amazing smoke flavor. It is a much better smoke flavor than the hint I get from my non-kiln wood.

I am guessing my wood source just isn’t drying the wood long enough before splitting it? I honestly don't have enough room to season my own here. How does one go about finding wood that’s properly seasoned for flavor? I cannot afford to run my offset on B&B exclusively.

Does anyone else have this problem?

[Steve R.]

I think you just have a preference for post oak. Also, are you measuring the moisture level on the inside of the logs, immediately after splitting them?

[Briley337]

Yes. I split both to measure them. The bagged is 24.5% and the white oak is 25.7%. I just don’t have much taste at all from the regular white oak. Is it really that huge of a difference, or could it be the technique for drying is that important?

[JGo37]

The white oak is supposed to be a mild choice to start with. Have you considered another type of wood from a local supplier, one with a more pronounced flavor signature. Maybe your preference, as '@steve r' has pointed out, is strong smoke flavoring.

[Steve R.]

And it won't always give you choices as you type the username. I haven't found that it's case sensitive, Stuey1515 . I intentionally typed your name in all lower case just to make sure, and then it showed up correctly.

[jfmorris]

Steve R. is how it is - it ends in a period. And leave a space after that.

[JGo37]

ah - the period . I missed that. Thanks jfmorris Steve R. works now.

[bbqLuv]

Have you tried to mix and Match? Use one for the coals and the other for the smoke flavor they produce?

Happy BBQ to you

[au4stree]

IMPO, kiln dried vs. all natural is akin to fat side up or down. At the end of the day, it's about moisture content and wood species. I much prefer pecan to pignut hickory, even though they are in the same family (Carya). I think Steve R. hit on something, you might prefer post oak.

[Potkettleblack]

I’d add that the land that the tree was grown on, the soil, the region, and maybe even how much light, water, and nutrients it got. Agricultural products all vary.

[jfmorris]

Its not the way it is dried, especially with moisture levels that are so close. It's the variety of oak. White oak is the mildest wood to smoke with.

[Steve B]

What jfmorris said. Try Red Oak or Cherry or even Hickory.

I primarily use Red Oak and Cherry and get a great smoke flavor from them on my offset.

[Troutman]

Mesquite for the win

[Panhead John]

Hickory is my favorite, followed by mesquite.

[Briley337]

Thanks y'all. I’m gonna try some hickory, although I hate the wispy ashes I get from it.

[Arsenlael]

So…if pretty much everything that grows has some kind of terroir to it, is it possible that white oak (or whatever smoking wood) could taste/smell differently depending on where/how it is grown?

[Potkettleblack]

Yes, it does. Check out hickory wood from different regions of the country. More strongly flavored than oak, it’s easier to note the terroir differences.