I have access to lots of kiln dried oak,cherry,ash, & maple chunks. Is
pre-burning really needed here as the wood is at 7% moisture.

h wrote:
I have access to lots of kiln dried oak,cherry,ash, & maple chunks. Is
pre-burning really needed here as the wood is at 7% moisture.

Pre-burning isn't just to dry-out the wood, in fact, it's hardly
about that at all. It's really about driving-off the volatiles
that leave creosote and getting the entire chunk of wood up to
a "clean" burning temp.

The wood being dry just means it'll pre-burn faster, but I doubt
you'll want to skip pre-burn.

Dana

"h" wrote in message
...
I have access to lots of kiln dried oak,cherry,ash, & maple chunks. Is
pre-burning really needed here as the wood is at 7% moisture.

If you are a believer in true North Carolina style barbecue, pre-burning is
a MUST. It is the only way. You get a cleaner flavor that way.

Edwin Pawlowski wrote:
re-burning really needed here as the wood is at 7% moisture.

If you are a believer in true North Carolina style barbecue,

Is there any other? grin

Seriously, KC and Memphis styles still are darned good. The only style
I have a problem with is Lexington.

My brining report will be tomorrow. Right now, I'm too busy drinking
water and checking my blood pressure.


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.