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Why is my kiln dried wood more flavorful than naturally dried?
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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.
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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?
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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.
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Thanks y'all. I’m gonna try some hickory, although I hate the wispy ashes I get from it.
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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.
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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.
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Yes. You have to type in their user name EXACTLY as it appears, after the @ symbol. And you have to leave a space after the last letter, or number, in their user name, before typing anything else.
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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
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