Well, just got the order form for my new Lang 48 Deluxe Patio (Yay me!!!)
I am having problems finding apple wood in my area thats of any size. I have a huge orchard nearby that uses dwarf trees. I can get wood from them, but most of it is only 3 to 4 inch diameter.
Is it ok to use whole logs, or do I still need to find a way to split them down?
Whole logs of smaller diameter should be fine, i use oak splits for my main coal bed to start and add apple pieces along with the oak for the entire cook.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Granted, I'm the guy who is (in)famous for using a Char-Griller Pro as a stick burner, but I like using whole logs in the 4" - 5" range. I use a bed of lump charcoal to get things going, rotating the log every 15 min or so until it is combusting evenly. A 5" log could go for as long as 3 hours before I had to add another one.
That size sounds like it would work out very nicely in that Lang. I have read that a lot of people prefer a split about the size of a beer can so that is what I try to keep mine at or maybe just a bit bigger and it seems to work out pretty good for me. I just wish I lived near an apple orchard that I could get wood from!
Make sure it is seasoned before using as to not have smoldering and creosote taste.
(copied from outdoorwoodfurnaces.org)
Seasoning Wood
Wood is considered seasoned when the moisture content is 20%. The diameter makes a big difference with respect to drying. To ensure uniform rapid seasoning, pieces over 8" should be split once and those pieces over 12" should be quartered.
Wood cut during the fall and winter and piled in the open should be well-seasoned and ready for burning the following winter.
Unsplit wood requires 9 to 12 months to season thoroughly. The moisture content of split wood will be reduced to about 35% in three months’ time, if dried during the late spring and summer months. This wood has 86 to 90% as much heating value as wood of the same species that is thoroughly seasoned. Fresh cut wood has a heating value of around 70% of that of seasoned wood.
Therefore the value of thoroughly seasoned wood will offer significantly greater heating value. In addition, seasoned wood is lighter to handle and causes a lesser problem with respect to creosote and lack of heat.
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