Banner advertisements by bbqads.com

Even more information.....


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Juggy D Beerman on March 18, 2011 at 09:50:01:

In Reply to: Seasoning Wood Technique posted by Full Draw on March 17, 2011 at 11:35:04:

Yo FD, Mike and Peter have given good advice. I will add this to the wood pile. I have some pecan curing right now that was green when I bought it four months ago. It is all split heart wood that is 8" in diameter and is at least two months away from being cured. I have the wood completely off the ground and to help it cure faster, I let it get some sunlight.

I don't know where you live, but here in Missouri, pecan is notorious for drawing bugs that will bore into the wood. Because of this, the shelf life of pecan for smoking purposes is not as long as other BBQ woods. Once the borers start infesting the logs, they start drying out even faster.

Lager,

Juggy


Follow Ups:



The BBQ Forum Home Page

Source:
NA
153.91.66.240
Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 5.1; Trident/4.0; .NET CLR 1.1.4322; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729)



[ BBQ Search ]