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Tried two different wood splits for a pork shoulder last weekend and the results were night and day
I smoked a 9 pound shoulder on my offset, and for the first 5 hours I used kiln-dried oak splits I bought at the hardware store. The fire was easy but the smoke flavor was kind of sharp and one-note. I switched to some well-seasoned hickory splits I got from a local tree guy for the last 7 hours, and the difference was huge. The smoke was way cleaner and sweeter, and the bark had a much richer color. It made me realize how much the wood prep matters, not just the type. Has anyone else had a similar experience switching woods mid-cook?
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jaken236mo ago
Yeah, that moisture thing is key. It's like the wood needs to sweat a little to give off good smoke, not just be a bone-dry fuel source. Makes you wonder what else we're missing by just grabbing bags from the big box store.
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dakota_king36mo ago
Honestly, the moisture content is huge. Kiln dried can be bone dry, almost too dry, and it burns too hot and fast. That super dry wood gives off a harsh smoke. Properly seasoned wood still has a little moisture left to slow the burn down and mellow the smoke out. It's not just about being dry, it's about how dry.
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elizabeth4386mo ago
Always figured wood was wood as long as it was dry. Your test proves me wrong. The kiln dried stuff burns hot but leaves a weird taste. Properly seasoned wood from a real source is a total game changer. Makes me want to redo my last few cooks.
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