Started organizing splitting and stacking cant wait for summer its apple cherry and hickory…cut them all super short and small so they season quickly and fit nicely in my oklahoma joe smoker View attachment 332717
I keep a small stash of smoker wood too. Currently have some apple and a bunch of cherry. It's kept completely covered on all sides to retain some moisture.
Nice! Yeah smoker woods goofy cant be to wet cant be too dry i noticed i will cover mine up to thanks for the tip
My smoker/grilling wood is stacked in skinny splits at the end of the stack. Cherry, apple, pear, sassafras, hickory, and mullberry make up the majority of it. It's the sloped, snow-covered piece in the pic.
It's mild, I like it. Kevin (Chvymn99) uses it for cheese, if I recall correctly. To me it kinda has a "cotton candy" smell to it when smoldering, I've used it some with chicken with good results....
thistle ... got me turned on to it. I believe he called it ... "the poor mans apple" wood... Its a light smoke, so it wont over saturate your meat. I use it on most anything... Cheese is where I primarily use it on now, but before my pellet days it was on all my meats. Cause thats what I have on hand.
The cherry that is used for firewood and smoking that you guys have, what is its variety or scientific name? Here in Dakotah Territory we have Nanking bush cherries that are shrubs at best or choke cherries that we are advised against using to smoke because something about what gives them the choke part of choke cherry will give bitter taste to food smoked with it. Talked to a guy a few weeks ago that tried it despite the warning and he ruined a batch of sausage. I just wonder if we get too cold here that real cherry trees won't grow or what?
Yall gonna make me go get the 6 or 8 pieces of mulberry that I have out of the stack and set aside.....
