Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 08-08-2006, 07:11 PM posted to alt.food.barbecue
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Default 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



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Old 08-08-2006, 08:25 PM posted to alt.food.barbecue
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Default 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

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Old 09-08-2006, 02:54 AM posted to alt.food.barbecue
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Default 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.




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Old 09-08-2006, 03:29 AM posted to alt.food.barbecue
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Default 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.
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Old 09-08-2006, 08:57 AM posted to alt.food.barbecue
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Default 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




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Old 11-08-2006, 09:41 PM posted to alt.food.barbecue
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Default 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




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