British BBQ Society Forums

newbie wrote:now, how do i prep it in readiness to go on the grill? i'm thinking of removing the bark, cutting it into 2"-3" chunks, then just leaving it in the shed to dry out over winter?

I would say you want to season for a year at least to get moisture content down otherwise may create too much smoke. I may of course be barking up the wrong tree.....I'll get my coat....

I found 6 months was sufficient for some 30cm or so diameter logs

Chop it up and leave it in the garage, I have been using the apple that i cut down a few months ago and its fine. Alot of people like to use green fruit wood in the states and believe it adds to the flavour however i always like mine a little dry. Bark or not to bark doesnt matter too much, wood that you would generally use for smoking has a thin layer of bark and isnt going to affect the flavour too much.

If people complain its acrid just cut back on the amount of wood you use next time. in a wsm i will use 6 golf ball size chunks scattered around, for the ole hickory i will use a single log.

Simple always works best!