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 BBQ Wood - Advice needed

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CCJPO

  • Total Posts: 497
  • Joined: 4/20/2003
  • Location: Fallon, NV
BBQ Wood - Advice needed Sat, 07/31/04 7:34 PM (permalink)
I have 20, forty year old plus, fruit trees, including peach, apricot and apple trees that are no longer producing to a level that justifies the amount of water needed to keep them alive as I live in the high desert in Nevada and water is at a premium.

My question is, how should I harvest them (cut them) for BBQ grill? My chipper will handle up to a four inch round, but should I just cut them into hunks about two inches long for the Weber, or should I make chips?

When I do a pit BBG I just throw in several 2 to 3 foot sections, but I am thinking more about what I need to do for BBQ'ing on the grill.

Thank you in advance for any assistance or advice.
 
#1
    RibDog

    • Total Posts: 593
    • Joined: 6/6/2003
    • Location: St. Petersburg, FL
    RE: BBQ Wood - Advice needed Sat, 07/31/04 10:21 PM (permalink)
    If you are talking about a gas grill, you would need chips. I use chunks in my Weber Smokey Mountain and my Weber kettles.

    John
     
    #2
      1bbqboy

      • Total Posts: 4542
      • Joined: 11/20/2000
      • Location: Rogue Valley
      RE: BBQ Wood - Advice needed Sat, 07/31/04 10:53 PM (permalink)
      Rib Dog, how long do you let wood cure, once you've chunked or chipped it?
      Which fruit woods do you think add the most to Q?
       
      #3
        mayor al

        • Total Posts: 15066
        • Joined: 8/20/2002
        • Location: Louisville area, Southern Indiana
        • Roadfood Insider
        RE: BBQ Wood - Advice needed Sat, 07/31/04 11:06 PM (permalink)
        CC
        I break up my larger Hickory pieces into about 6" long by 2-3" wide (splits). I use that with the charcoal that is the main fuel in my smoker. I have Apple and Cherry tree trimmings (branches up to 2" in diameter that I shred into chips each winter when I prune the trees.
         
        #4
          RibDog

          • Total Posts: 593
          • Joined: 6/6/2003
          • Location: St. Petersburg, FL
          RE: BBQ Wood - Advice needed Sun, 08/1/04 12:09 AM (permalink)
          quote:
          Originally posted by bill voss

          Rib Dog, how long do you let wood cure, once you've chunked or chipped it?
          Which fruit woods do you think add the most to Q?


          Unfortunately, I have no local fruit trees other than citrus to get wood from. As such, I buy from a supplier. I believe they cure wood for at least six months. You may want to ask your question over on www.bbqforum.com.

          I personally like apple, cherry and peach.

          John
           
          #5
            FATZ

            • Total Posts: 42
            • Joined: 7/19/2004
            • Location: Bossier City/Shrevep, LA
            RE: BBQ Wood - Advice needed Sun, 08/1/04 8:34 AM (permalink)
            A good wood is seasoned for a year, or so I have read.
             
            #6
              CCJPO

              • Total Posts: 497
              • Joined: 4/20/2003
              • Location: Fallon, NV
              RE: BBQ Wood - Advice needed Tue, 08/3/04 8:22 PM (permalink)
              Thank you all for your assistance. The wood will be for kettle grills, I don't have a propane grill.

              Thus far I have 4 fifty pound sacks of thick cut chips, and a like amount of chunks, about two inches thick and four to eight inches long.
              These are spread out in the drying shed.

              In addition I kept about twenty logs about two feet long and six to eight inches in diameter. these are for the pit BBQ's we do. When we pull the stumps we will keep those for the pit as well.

              If it is not to much trouble I do have another question.

              I have about 1000 feet of grape vines,that will need trimmed out this fall after we eat what we can, can what we will and let the birds and other critters eat what the want. Does grape cane make a good fuel for smoking? In the past I have just chipped and used it as compost.

              Thank you.
               
              #7
                EdSails

                • Total Posts: 3588
                • Joined: 5/9/2003
                • Location: Mission Viejo, CA
                RE: BBQ Wood - Advice needed Tue, 08/3/04 8:25 PM (permalink)
                I remember seeing last year-----I believe it was from Robert Mondavi-----"grapevine for grilling". One's trash to another man's treasure, for sure! I would think if he's able to market it for use in BBQ's that it would give a pretty decent flavor.
                 
                #8
                  mayor al

                  • Total Posts: 15066
                  • Joined: 8/20/2002
                  • Location: Louisville area, Southern Indiana
                  • Roadfood Insider
                  RE: BBQ Wood - Advice needed Tue, 08/3/04 8:41 PM (permalink)
                  Re The grapes...It burns too fast for me. If you treat them like chips I guess they would work ok, but a chunks or pieces not good for me.
                   
                  #9
                    Sundancer7

                    RE: BBQ Wood - Advice needed Wed, 08/4/04 2:53 PM (permalink)
                    The Sundancer just recently cut down a apple tree that was 40 years old. I hated to do it but it just was not cutting it anymore. I took all the branches and the main base and cut it up into manageable pieces. I was advised to let it cure under drying conditions for at least six months.

                    I will advise later on the results.

                    My smoker is not fancy but I think it is similar to "THe Mayors with the wood at one end and the smoke release at the other end. I will find out.

                    Paul E. Smith
                    Knoxville, TN
                     
                    #10
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