I've had trouble sourcing wood for my KBQ.
I finally found a source on FB Marketplace. Unfortunately, the moisture content of the cherry is 14.6, white oak is 13.4, and hickory is 19.4.
I'm bummed because on Bill Karau's KBQ site he says the wood should be between 20 & 30%.
What are the down side of too dry? I'm guessing they'll bur up to quickly and too hot and not produce much if any flavor.
My Firewood guy drops off Kiln Dried White Oak and I use it for my outdoor fireplace and my off set....love it.
I generally split the pieces , it is easier for me to control the temps and a get a complete burn...
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I am in the middle of Indiana. My stick burner firewood source is a local firewood company that delivers splits a rick at a time to my driveway. So far I've purchased a rick of maple and a rick of hickory. Moisture content varies widely from piece to piece even though the wood has been seasoned. When I check moisture content it's anywhere from 15% to 25% depending on the piece of wood I'm measuring. I have learned to expect variation in the moisture and just try to adjust the size of the fire to accommodate wet or dry pieces.
Their website is badly designed to say the least, but they know their wood. The first link is to the product page where you can pick your size. I think the full size wood chunks may be closest to your need but you’d need to double check the measurements.
Our discussion on the moisture content of smoking chips and how it effects your wood-fired cooking. What ever types of cooking wood method you choose, cold smoking or hot smoking, charring, wood fired, wood fired oven cooking or other wood fired cooking methods the moisture readings for wood will affect your outcome! See our Moisture guiding table
Sourcing locally will likely be cheaper but at least you have some wood to use while you find some better options. If not, they are very well priced for quality wood.
I wouldn’t worry. First off, anyone specifying moisture in wood with two decimals is silly.
1. it doesn’t make sense, and
2. every single log will differ compared to the next one by at least 2-3%. And today’s measurement will be different tomorrow.
Also, to correctly measure moisture you need a quality meter, so skip those cheap ones that measure by holding it against the log so two short metal probes give you a surface reading.
Anyhow, anything below 25% is good. If you need/want more smoke flavor, use a different type of wood instead. Like hickory instead of pecan, for example.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Sounds like you've got some good wood! In a perfect world I would source some half and unseasoned wood. This will give you options to better control heat and learn through the seasoning process what works best for your pit.
jjdbike,
Since no one will answer your question or mine,
Bill Karau,
1.) shared a story concerning a customers concern/complaint concerning the "lack" of smoke flavor. After assisting the customer in a methodically diagnosis of the issue, it was found that "Kiln Dried" wood was the cause, moisture content of which I seem to recall being mentioned as in the single digits. The customers locally available supply was restricted to this type due to ordinances concerning the prevention of disease or pest importation.
2.) the importance of the woods moisture content, influence on optimal smoke production and makes lots of steam that helps keep your meat moist.
3.) moisture content of seasoned wood, 15 - 20%.
Meathead,
1.) "If you buy kiln dried, ask for 15 to 22% moisture. The water provides steam that makes the droplets larger and stickier."
Dr. Blonder,
1.) wood with 20%-25% moisture levels burns at just the right rate- not too fast, not too slow.
2.) The best way to measure is with an electronic moisture meter. These are inexpensive and accurate- but make sure to follow the manufacturer's directions.
3.) Since every smoker is different you may find 27% is best for you, while your neighbor prefers 20%.
Apparently moisture content matters.
I suggest reading what the above mentioned individuals have to offer on their websites as it is the basis for the information located on AR's freeside, and it refutes popular club members and moderators.
AR should charge for the freeside, not the forum.
Kiln dried wood, compared to seasoned wood, is generally drier with a moisture content of 10% or less. I have kiln dried wood and I’ve noticed that the it gives a very mild smoke flavor. Even when I leave the top poppet open. But the moisture content you described should be fine.
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