Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Does anyone use either of these types of wood for smoking?
Are they even good to use?
I’m asking because I just did some extensive tree trimming and have a decent pile of these woods.
Any insight would be much appreciated.
Do I let them season or should I just toss them out?
Thanks. Steve B.
Japanese cherry looks to be pretty closely related to our north american ones, so should be usable. The black birch looks good too. Here's a chart that includes the burning characteristics of their cousins, cherry and birch:
Heat Content – measures the embodied energy. Higher is better. Sparks Produced – self-explanatory. “Few” indicates low pitch content. Heavy Smoke – measures the thickness of smoke upon heating. “No” is best. Coaling Quality – measures propensity to form durable coals. We want “Excellent.”
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