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Seasoned vs. Kiln-dried? What is better for smoking?

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    Seasoned vs. Kiln-dried? What is better for smoking?

    I am new to the stick burner game and I am now looking to source wood. My urban backyard has limited space for storing wood. While I am figuring that out, I’ve read that seasoned wood actually provides better flavor than kiln-dried, as it allows the natural sugars to become mor pronounced.

    Interested to hear your thoughts.

    rob

    #2
    As per Bill;
    "The best species are dense hardwoods such as oaks, hickory, and mesquite. Avoid kiln-dried and freshly-cut wood; split and air-dried for 3-12 months is ideal, having a moisture content of 20-30%."

    Comment


      #3
      most of the wood I use is between 14%-10 %. I cut all my own, so I do not buy the kiln dried stuff. I think you are better off skipping the kiln dried stuff. It is almost always more expensive. Why pay for something you do not need?

      Look into seasoned firewood sales. And make sure they are selling hard woods. That will be a much better deal. Kiln dried wood is for stoves and heating.

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        #4
        I have used locally sourced, seasoned oak, hickory, maple and black cherry, all with good results. Oak takes the longest of those to get fully seasoned. I have found that kiln dried burns more readily, but also more efficiently, so a little less smoke flavor.

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          #5
          As per Meathead from the free side of AR;
          "If you buy kiln dried, ask for 15 to 22% moisture. The water provides steam that makes the droplets larger and stickier."

          If you are interested additional information concerning the fire science of how wood burns, I suggest reading about what Meathead has written on the free side of AR, what Bill Karu has written at kbq.us and what Dr. Blonder has written in the food section of genuineideas.com

          Comment


            #6
            From my research and a lot of feedback from pitmasters on this website, seasoned wood and not kiln dried wood is the way to go for smokers. The main reason is kiln dried wood does not provide as much "smoke" flavor as seasoned wood. I kind of poo-pooed this but the last time I used my offset with kiln dried wood (and I know how to manage a fire) I was surprised at how little of the smoke got onto the ribs. I had a good smoke ring (which is not a great indicator of smoke), but hardly any smokey flavor.

            Getting a new smoker in a few days (weeks?), bought some seasoned wood and a moisture meter. I'm trying Fruitta Woods. They sell seasoned wood.

            Comment


            • TripleB
              TripleB commented
              Editing a comment
              Rob whatever - Looks like they changed their website graphics and info. When I ordered some pecan and oak a couple months ago, it stated that the wood was seasoned and not kiln dried. For my own edification, I sent them an email requesting verification if the wood is kiln dried or seasoned.

            • Rob whatever
              Rob whatever commented
              Editing a comment
              Out of curiosity, what kind of smoker did you get? I am doing my first stick burning session as I write this. I got some cherry from a neighbor and needed some more wood and ended up getting some oak from my local gas station. Both are seasoned. I’m adding split every 30 minutes.

              Rob

            • TripleB
              TripleB commented
              Editing a comment
              Rob whatever - I purchased a KBQ. Has not arrived yet. I own a Jambo offset. 30 mins/split is about right.

            #7
            I habitually use Seasoned'

            In my case, I've found kiln dried to be overtly devoid of moisture, an flavour components...

            YMMV

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