making wood chips
 

An arborist neighbor has given me some pieces of pecan and promises as much
as I wish.I want to make chips rather than buying chips.
1) How old since being cut should wood chips be?
2)Size?
3)bark on/off?
4)presoak? Seems to me that if the wood is fresh this won't be necessary
--
Thanks
Hank

making wood chips
 

age it for 1 year (to dry it out) No bark. Bark makes the food bitter.
You don't need chips, Just use small pieces. If you age it
, you will need to soak it.

hankus wrote:
> An arborist neighbor has given me some pieces of pecan and promises as much
> as I wish.I want to make chips rather than buying chips.
> 1) How old since being cut should wood chips be?
> 2)Size?
> 3)bark on/off?
> 4)presoak? Seems to me that if the wood is fresh this won't be necessary

making wood chips
 

"hankus" > wrote in message
> 1) How old since being cut should wood chips be?

At least a half hour. Once cut up, it dries out fast.


> 2)Size?

I make chunks off of the bandsaw. Better than chips.

> 3)bark on/off?

Mostly off, but don't get anal on the thin bark of branches. I don't even
try to take that off.


> 4)presoak? Seems to me that if the wood is fresh this won't be necessary

Only needed with chips. Chunks burn much longer.

making wood chips
 

In alt.food.barbecue, hankus > wrote:
> 2)Size?

Don't use chips. They either smolder and form creosote, or burn fast.

Use golf-ball sized chunks, or bigger.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

making wood chips
 

hankus wrote:

I use Pecan too when I get it, good stuff Maynard!!
No Bark...Fist size down to golfball size would be great. Try it on
fish.......mmmm

Bruce-n-Gold Beach
> An arborist neighbor has given me some pieces of pecan and promises as much
> as I wish.I want to make chips rather than buying chips.
> 1) How old since being cut should wood chips be?
> 2)Size?
> 3)bark on/off?
> 4)presoak? Seems to me that if the wood is fresh this won't be necessary
> --
> Thanks
> Hank

making wood chips
 

Glenn wrote:
> age it for 1 year (to dry it out) No bark. Bark makes the food bitter.
> You don't need chips, Just use small pieces. If you age it
> , you will need to soak it.
>
> hankus wrote:
> > An arborist neighbor has given me some pieces of pecan and promises as much
> > as I wish.I want to make chips rather than buying chips.
> > 1) How old since being cut should wood chips be?
> > 2)Size?
> > 3)bark on/off?
> > 4)presoak? Seems to me that if the wood is fresh this won't be necessary