You folks know the bbq wood that you buy at the hardware? Well I gotta wonder what kind of Hickory is it if anyone can really tell. Got some bark on the splits here. Bought this like in May when the weather was really turning up. I don’t plan to use this stuff really. Just in the severe emergency like I can’t find myself even filling the stove often sorta deal. You guys know what I mean but anyways have at it. If the joke comes up that says “How do you know its hickory?” Well I don’t but the bag says so. This will be likely the closest I’ll ever get to burning hickory unless I move out where it grows like the hair on a dog.
Yeah I’m gonna go out on a limb to say its pretty hard to tell without further information. But if someone does come along and figure it out I’m more than grateful. Thanks for the inputs.
That is not hickory. Looks more like chestnut oak or a similar species. Sent from my iPhone using Tapatalk
Could be mockernut hickory.....I have both pignut and shagbark in my stash. Great wood for heating or cooking either way!
Having never seen mockernut hickory before, I believe I am way off base. I only have shagbark and bitternut (I think) on my land.
How to Identify Hickory Trees: 13 Steps (with Pictures) - wikiHow Yeah, it's hard to say. But you need leaves to ID it.
Thanks! Nice to have it narrowed down a bit. I just wondered because if one hickory to another is known, is the smoke profile in the food subtle, obvious or absolutely no change in taste ?
The grain looks to me like Hickory but the bark is more course than ours....we live in Slippery Rock Pa and we have LOTS of Hickory trees here along the creek...if you split that and it is very "stringy" then I would say that it reinforces that it is Hickory....as far as flavor profile it has a very strong flavor to it...Hickory is great for smoking / cooking but I often put some Cherry in the mix to mellow out and sweeten the smoke...
Scotty Overkill is probably right that if this is hickory, it probably has to be mockernut but I've never seen it before other than in pictures so can't do much to confirm it.
Yeah most of the time if Im cooking with hickory its chips. I don’t want to overpower the food with smoke so I know a little bit goes a long way. I prefer Apple or plum over it as those are more mild , hickory still just maintains a great profile. The apple and plum is Best with chicken and pork but I find these cuts to really absorb hickory. Hickory and mesquite really do king it as they are deep flavorful smoke producers. Im sure Glad I just grabbed some meats from my favorite butcher shop. Bbqing sounds like a no brainer right now.
