Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
This post is for my homie DWCowles, fellow stickburner. (And any others who would get a kick out of a wood pile)
Cut & split a decent amount of logs today, it's ash wood. My best guess is white ash although the tree died & fell before I could check the telltale signs. Slight chance it could be green ash but pretty sure white ash. Good news is it's plenty seasoned!
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.
That's a nice pile of logs you have there Huskee. I haven't cook with ash before does it have a good flavor? Now I know why most people on here cook on PBCs and WSM it's easier to go to the store to buy a bag of charcoal then going in the woods to cut up a tree. I will take logs over charcoal any day...just saying
I'm with you. It's a young man's endeavor. I think the ends justify the means though. I've cooked with gas and charcoal, and you can make some darn good stuff with 'em. Cooking with charcoal is the Chevy, charcoal and wood chunks is the Cadillac, But all logs is the Corvette!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yes it's great! I was leery since I knew nothing about ash, would it be terrible? Grabbed about a dozen splits from my dad a couple weeks ago.
I tried it on chicken first. Thought if it was bad I'd be out all of $6 instead of far more on other meats.
Chicken was jim dandy. The smoke smelled unique, almost sour, but still not bad. Not nearly as sweet and incense-like as apple smoke. But the flavor was surprisingly mild, and worked well with chicken. No off flavors at all.
Tried it a few days later on ribs. Best ribs I've made to date. Period. Even the wife & kids agreed. Was it the perfect combo of my rub & brown sugar that I do? Was it just a good hog? Maybe. But the smoke on the ribs tasted AWESOME! So I know it's an excellent mild smoking wood.
FWIW, if you ever see ash trees, you know the ones that are dying everywhere because of the emerald ash borer...grab 'em up! You wont be sorry!
No, I've never heard that about cherry. I would think you'd want dry seasoned wood for proper smoke regardless of species. I can't imagine it making a difference, but again I am ignorant of this. www.FruitaWoodChunks.com sells all their species of cherry wood split like any other.
Try a separate cook with dry split pieces, and one w/ fresh split pieces and report back if you notice an appreciable diff.
Hhmmmm, I haven't split wood in a long time. Looks like I need to get to work so when I get my "Stick Burner" I am ready to go. I may have to invest or find someone with a log splitter. I will have to see how I do with my old splitting maul and wedges.
I hear you DW but, when you are old and fat like me the exercise needs motivation andf I use to split 6-8 cords a year by hand back in the 80's. If the body won't handle it then GLS here I come.
This reminds me of home. We actually heated our house with wood so I spent many a morning chopping and splitting logs. If you're talking about a cord of wood, then yeah, the gas splitter is a must!
This reminds me of home. We actually heated our house with wood so I spent many a morning chopping and splitting logs. If you're talking about a cord of wood, then yeah, the gas splitter is a must!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
DWCowles et al; I'm no good with "cords", I've been out of the process too long (also raised with a wood stove and spent many childhood/teenage days cutting hauling splitting wood). What would you say I have in the above pic? 1/2 cord? I know there are measurements that quantify a cord, but roughly...?
DWCowles et al; I'm no good with "cords", I've been out of the process too long (also raised with a wood stove and spent many childhood/teenage days cutting hauling splitting wood). What would you say I have in the above pic? 1/2 cord? I know there are measurements that quantify a cord, but roughly...?
A cord stacked tight is 4'X4'X8'. A rick is 4'HX8'W X how ever the sticks are long would be the depth. If they are 24" long then the Rick would equal 1/2 cord. 16" long stick would be 1/3 cord.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A cord stacked tight is 4'X4'X8'. A rick is 4'HX8'W X how ever the sticks are long would be the depth. If they are 24" long then the Rick would equal 1/2 cord. 16" long stick would be 1/3 cord.
Thanks Barry that help clear it up. I'm guessing I have between 1/4 and 1/3 cord then.
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.
Barry is correct, a cord is 4ft x 4ft x 8ft. I have six ricks that is 4ft tall x 8ft long x 16 in. wide. I like 16" wide bc it works with the firebox better and allows more air flow which results in cleaner smoke.
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