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?
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?
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