I’ve been gathering more wood for smoking. Here is a pic of red oak and pecan I picked up this weekend. Some of the pecan I seasoned and some is green but all the red oak is seasoned. I’ll be splitting this int he coming weeks, although I might rent a splitter. I have a lot more green pecan that needs splitting and seasoned.
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You oughtta be set for a while, nice score! What’s the offset ya got there? Any full view pics?-
It’s the Chargriller Grand Champ that is Platinum rated. I have an extension I add to the smoke stack when smoking to increase the draw. I also lined the bottom interior of the smoker with fire bricks to retain heat better. Works flawlessly. -
Oh yeah, I read Clint Cantwell’s review on it. 2 nice scores, the wood and the smoker!
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Nice stack! Love the Pecan
I get white oak at a pretty fair price, cherry is premium and pecan (if available ) is much more. I usually order 1/4 Cords and alternate between Oak & Cherry.Last edited by Bad Hat BBQ; May 22, 2023, 09:12 AM.Comment
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My top two cooking woods.Comment
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Nice!
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Red oak and pecan are delicious. It was one of my earliest learning experiences when I came hear. Smoke is an ingredient. Just like other ingredients you can use too much or the wrong smoke and change the outcome of your cook. That’s the reason I quit using mesquite on all but the warmup part of reverse searing a steak. I so wish it were possible to share wood. We are covered up with red oak and pecan here. Year before last I paid to have a truck load of it hauled off. There was more than I could use or give away. I remember ComfortablyNumb saying he had enough apple for everyone. If freight allowed we could set up an exchange here that would be incredible.Comment
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I have plenty of red oak around here,,,,
havin a tough time finding any pecan,,,LOLComment
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Nice haul! I wish I could get pecan around MN. Just too cold for those trees up here.
Lots of oak though!Comment
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