We all know that one must give green wood a fair amount of time to dry/season before it should be used, but what about really old wood? Is there anything wrong with it? There is a guy down the road who has ALLOT of rough cut butternut, stored indoors for the past 40 years. Any reason this wood would not be a good choice? Has anyone ever used butternut, and if so, how is it?
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Old wood? Still good?
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If it was stored out in the elements I would agree, but it was stored indoors. Should be fine, but I have no idea what "butternut" is.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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Butternut is a cousin to walnut. It is much prized in the woodworking world as premium wood.Woodworkers and cabinet makers would cringe at the thought of burning it. You might be better to sell it and buy some of your favorite wood. As far as being 40 years old ,it will burn quick and will not give off that much aroma. That species, including walnut has oils in the fibers that are not desirable for smoke wood. On the other hand ,it's free and you could experiment. If it was me I would put it on craigslist or ebay.Primo oval xl, Weber22.5 kettle, 22.5 Weber proforma
Fat Drunk and stupid is no way to go through life son!" Dean Wormer, Faber College 1962
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Originally posted by whitey View PostButternut is a cousin to walnut. It is much prized in the woodworking world as premium wood.Woodworkers and cabinet makers would cringe at the thought of burning it. You might be better to sell it and buy some of your favorite wood. As far as being 40 years old ,it will burn quick and will not give off that much aroma. That species, including walnut has oils in the fibers that are not desirable for smoke wood. On the other hand ,it's free and you could experiment. If it was me I would put it on craigslist or ebay.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Slice off a peice and look for cracks in the wood. If it was cured very slowly indoors, it may have stabilized the wood without cracking and you may have something very desireable for turning on a wood lathe. Problem with hard woods is if they are cured too fast they develop cracks and become worthless for wood working. But a 40 year old hunk of butternut with no cracks, , ,could be very valuable.JT
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Stored indoors for 40 years? By golly then it must be worth something to somebody.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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Originally posted by SmokinOutBack View PostStored indoors for 40 years? By golly then it must be worth something to somebody.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by chefrob View Postmy G/F tells me yes.............sorry, couldn't resist.
You guys are slippin.........
I should have mentioned in my original post, the guy that has this wood, is NOT giving it away, but selling it. So no DEALS to be had.
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