Has anyone ever used Avocado wood for a full cook ?? I use the Avocado wood to start the fire and for fast heat , then use Red Oak as the main fuel for cooks. Here is some info on Avocado wood ( we get it cheap here in So Cal. from all of the Avocado farms ). Cant copy link...oh well Avocado wood has a medium flavor and is good on BEEF - PORK - POULTRY as per a local wood sales yard called the WOODSHED. Also the last time I bought some wood from a local guy I was told to use fresher / green wood as it would burn slower and better? Do you guys like green or seasoned wood ( 6 to 12 months) ?
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I'm new to stick burners so no surprise but I have never herd of using Avocado wood. heck I wouldn't have even known that it was a hard wood! But I love Avocado. The thinking that I have picked up around here is for short cooks wood is wood but for longer cooks the wood can impart a particular flavor. you want the wood to be at a certain moisture level (between 20 to 30%) But again have not herd of or used Avocado wood it the locals are saying newer is better (and your sure they aren't just trying to sell you their product) I'd go with what they are saying as far as you know they are the authority on the subject. just my 2 cents (lol I know your expecting change) -
Burn a couple good sized pieces and see how it smells. That's my test for a good smoking wood.Comment
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