BBQ Wood - Advice needed

Author
CCJPO
Double Cheeseburger
  • Total Posts : 521
  • Joined: 2003/04/20 01:09:00
  • Location: Fallon, NV
  • Status: offline
2004/07/31 19:34:53 (permalink)

BBQ Wood - Advice needed

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

9 Replies Related Threads

    RibDog
    Double Cheeseburger
    • Total Posts : 593
    • Joined: 2003/06/06 11:23:00
    • Location: St. Petersburg, FL
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/07/31 22:21:39 (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
    Filet Mignon
    • Total Posts : 4617
    • Joined: 2000/11/20 16:52:00
    • Location: Rogue Valley
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/07/31 22:53:07 (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
    Fire Safety Admin
    • Total Posts : 15233
    • Joined: 2002/08/20 22:32:00
    • Location: Louisville area, Southern Indiana
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/07/31 23:06:02 (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
    Double Cheeseburger
    • Total Posts : 593
    • Joined: 2003/06/06 11:23:00
    • Location: St. Petersburg, FL
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/01 00:09:34 (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
    Junior Burger
    • Total Posts : 42
    • Joined: 2004/07/19 23:50:00
    • Location: Bossier City/Shrevep, LA
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/01 08:34:44 (permalink)
    A good wood is seasoned for a year, or so I have read.
    #6
    CCJPO
    Double Cheeseburger
    • Total Posts : 521
    • Joined: 2003/04/20 01:09:00
    • Location: Fallon, NV
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/03 20:22:21 (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
    Filet Mignon
    • Total Posts : 3962
    • Joined: 2003/05/09 18:39:00
    • Location: Mission Viejo, CA
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/03 20:25:51 (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
    Fire Safety Admin
    • Total Posts : 15233
    • Joined: 2002/08/20 22:32:00
    • Location: Louisville area, Southern Indiana
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/03 20:41:57 (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
    Fire Safety Admin
    • Total Posts : 13480
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: BBQ Wood - Advice needed 2004/08/04 14:53:48 (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
    Jump to:
    © 2014 APG vNext Commercial Version 5.1