I just picked up a little more than a cord of hickory and 1/2 cord of apple. Is it still recommended to let it season to 20% or below? Or does it lose some of its flavoring if its too dry? The hickory is still in rounds. I split one and it came in at 24%. The apple was just cut 5 days ago so I haven't even tested it
I always let it dry to at least < 20%. I've used wet Hickory (against advice) and it wasn't pleasant. Very bitter tasting. I've got plenty of Hickory but if you need to get rid of any of your apple you can send it my way. I'll slowly dispose of it for you. One pig at a time.
I contacted a local favorite BBQ joint years ago about supplying them with apple. He was concerned about it being too dry and we never sealed the deal. I think the pro's do not want it that dry.
I've processes mountain upon mountain of apple wood! This pile was 16 cord. Pain to process though. It's tons of work per tree but we have unlimited orchards in my area.
I love cooking with apple wood. Whether its a pig, pork loin, steaks, chicken or whatever.. When I'm using my cooker I get a good hot fire going using soft maple and ash. Get a good bed of coals mix in some cherry and let it burn down until I have a nice glowing red bed of coals. I soak my apple wood in water for a few hours prior to using. Throw the pig on the spit or whatever is cooking and toss on the apple wood as needed. The wet wood helps manage the heat and prevents flame ups. But the wood will eventually dry out and burn down. I always keep a cold beer on hand to help prevent flame ups. If I had recent split apple wood I wouldn't hesitate to use it... I'd throw a party just to burn it on the cooker![/ATTACH]
I agree, never had a problem with Apple or peach, but hickory will make you sorry if used too soon. I let it dry, then soak good in water before using.
