Dry wood?

[jjdbike]

Hey folks,
I just picked up a 60 bag of mini splits of cherry.
I forgot to ask how long it was seasoned & forgot to bring my moisture meter.
I was going to buy 2 bags but was afraid it was too dry. It’s been drying in the SoCal sun for well over a year, potentially two years.
Whats your be worst thing that can happen when smoking w/ overly dry cherry wood & is there anything I can do to minimize any negative effects?
Thanks in advance.
JD

[Steve R.]

It won't be too dry from just sitting outside. You're good.

[Donw]

+1.

[Huskee]

Wood that seems unnaturally lightweight (= too dry) will just burn faster. No real harm otherwise. You can pick yourself up a wood moisture meter online for anywhere from $15 to $50. A decent range I'd say is 15% to 30%, with 20-25% seeming to be the most preferred. It's really not a big deal though unless you're building furniture.

[jjdbike]

Thanks everyone,
I will order some less dry wood to add to the cherry. I was going to use oak, but since the cherry is dry and will burn fast & hot, I'll add another fruit like peach, or perhaps some pecan or almond. Which do you recommend for sweet mild smoke flavor?
Respectfully,
JD

[Steve R.]

What cooker are you using?

[texastweeter]

Burn faster whit more flame, less smoke in my experience due to more complete combustion.

[Alan Brice]

If you stack the dry together with the wet, they will equalize.

[TripleB]

Burns faster. I've used kiln dried and seasoned. I get more smokey flavor on my meat from seasoned wood. Which makes sense. So I buy seasoned wood.