They are all about 9" long and pretty much perfect to go in my COS as is (maybe some need an additional split.) My question is, should I just use it and not worry about which so l split is which species?
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Question about wood species
So, today, out of the blue, my MIL's neighbor have me about a metric ass-load of cut and split mixed hardwood. It has been garage kept and it's well seasoned. He said he thinks it's pretty much just hickory, maple and birch.
They are all about 9" long and pretty much perfect to go in my COS as is (maybe some need an additional split.) My question is, should I just use it and not worry about which so l split is which species?Tags: None
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Do you know what kind of birch? Not super common to have it as a smoking wood. I’ve read that it can burn very quickly and impart a bitter taste but depends on the type (white etc.). It may be worth experimenting with the birch before cooking for real.Last edited by IFindZeroBadCooks; October 20, 2021, 05:42 PM.
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Unless you're really good, or someone you have over too look at it is, it's probably a useless endeavor trying to figure out if it's really hickory or birch. Probably much easier to separate the two kinds you have than to identify them accurately. My suggestion is cook something cheap when first using either, like a chicken or chicken legs. Then if it's not good, no harm. I suspect it's great though, looks really good! I'd be happy with that.
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If its been garage kept and seasoned I don't see a problem.
From your pic it really looks clean and dry.
Birch is from the same family as alder and not to far from oak either so should be a good match with some meats.
IFindZeroBadCooks hit the nail on the head with birch, its a softer hardwood and would probably burn faster than oak or maple.
Can you keep it stored inside also, not a big deal but be a shame to lose the season on it.
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
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Unless you get a stronger flavor wood like mesquite most folks would be hard pressed to tell the difference - especially given the different cooking methods used and quality of the fire.
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Agree! It's easier if you're tasting 2 woods cooked on different cookers side by side to notice differences, but much harder otherwise. I always try, since I like to taste bourbons & wines, but it's hard with smoked meat to taste one today and one tomorrow and tell much of a difference. Recently made a brisket with maple wood from a tree in my dad's yard. I asked him how he liked that maple wood smoke, he said "tastes like smoke".
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Time to purchase a Santa Maria Grill to efficiently utilize your free "metric ass-load" of wood, David. That's my inner MCS speaking to you.
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As long as you know you are not burning conifers, let it rip.
You should be able to tell which is which as far as birch, hickory and maple is concerned, but if not, it really does not matter. All of those species are just fine. I use birch quite a bit when I am up north because that is pretty much all there is besides white and red pine. It has a really light flavor, almost neutral. Maple and hickory are great smoking woods.
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Founding Member
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- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I'm pretty sure I'll be able to tell them difference between the birch and the others since most of the wood has bark. Birch bark being quite different from either maple or hickory.
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