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  • Wood Types and BTUs

    Don't know how many of you cook with your stick burner by btu load. Here are the btu loads for most base char woods.



    Species lb/f lb/cord Btu/cord denisity ratio

    Apple 48.7 4,100 26.5 0.054
    Aspen 27 2,290 14.7 0.097
    Beech 44.2 3,760 24 0.06
    Cherry 36.7 3,120 20 0.071
    Hickory 50.9 4,330 27.7 0.052
    Red Oak 44.2 3,760 24 0.06
    Red Maple 34.4 2,920 18.7 0.076
    SugarMaple44.2 3,760 24 0.06
    White Oak 47.2 4,010 25.7 0.056

    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    I know this would come in handy when I can figure this out.
    I'm still using lump in my stick burner and will continue to till this summer where I plan to mod my pit with tuning plates, a better seal in the fire box and just burn wood, but these things need to be done to make it work much better as a stick burner. Heck the other day I just smoked two racks of louies and a fatty and used about 15 pounds of lump, then again it was only in the teens. Thanks for the formulas Bob.
    Last edited by SmokinLee; 12-27-2010, 09:58 PM.

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    • #3
      Thats cool info Bob...Is that burning/flaming or smoldering on a bed of coals...

      Im sorry...I cant help it...its just me
      Craig
      sigpic

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      • #4
        Ok...I'm usually pretty good with numbers, but I'm confusticated here.
        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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        • #5
          Great word, went and seen the mother in law over the holidays and she was telling us a story on how one of her grandaughters go EVICUATED and then my wife had used another a couple days later and damn if I can remember it............Thanks alot Mr. Beam




          Originally posted by Richtee View Post
          Ok...I'm usually pretty good with numbers, but I'm confusticated here.

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          • #6
            Originally posted by Richtee View Post
            Ok...I'm usually pretty good with numbers, but I'm confusticated here.
            and I was just figurin' it was just cuz I was blonde.... looks all greek to me... Bob, can ya splain it in 12 year old terms for me? okay maybe 16 year old terms? lol! and the man is a hockey fan too... sheesh... gotta love it!



            The only one on the block with the super fastest turbo charged



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            • #7
              Maybe this will help...

              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                You broke the code Ken...............Good Job.

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                • #9
                  Friggin' regular Davinci, our Ken is!

                  Man lookit apple, hanging right there with ole Hickory...
                  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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                  • #10
                    it's not on the form but i'll take mesquite for the win.
                    brink vertical charcoal(the carp)
                    18" old smokey charcoal grill/smoker
                    cast iron Hibachi
                    22" Kettle w/ "Smoke-EZ" styled riser extension
                    & rotisserator
                    12x7 wells cargo vending trailer(mods in progress)
                    stuffer,slicer & more carp than i can fit in it...
                    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                    Blues-N-Cues Concessions & Catering
                    http://blues-n-cuesbbq.com/
                    my music recordings-
                    http://www.reverbnation.com/rlcltd





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                    • #11
                      like this?

                      http://www.smoked-meat.com/forum/showthread.php?t=1
                      brink vertical charcoal(the carp)
                      18" old smokey charcoal grill/smoker
                      cast iron Hibachi
                      22" Kettle w/ "Smoke-EZ" styled riser extension
                      & rotisserator
                      12x7 wells cargo vending trailer(mods in progress)
                      stuffer,slicer & more carp than i can fit in it...
                      Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                      Blues-N-Cues Concessions & Catering
                      http://blues-n-cuesbbq.com/
                      my music recordings-
                      http://www.reverbnation.com/rlcltd





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                      • #12
                        Interesting... I guess I don't understand how they calculate density... seems the bigger the number, the more dense it would be. Not the case I guess.

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                        • #13
                          Originally posted by WALLE View Post
                          Interesting... I guess I don't understand how they calculate density... seems the bigger the number, the more dense it would be. Not the case I guess.
                          Density is a ratio against water as 1.
                          Tour the New Rig Here!

                          Sgt. USMC '79-'85

                          S-M inmate number 12

                          RIP ronP

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                          • #14
                            If it floats on water... (not saltwater) it has a specific gravity less than 1.0

                            If it sinks like rosewood or shaft wood or zebrano wood then it is greater than 1.0 and makes a really bad water ski... Does anyone know the SG of Olive wood?
                            sigpic"STEP AWAY FROM THE RIBEYES"
                            PROPANE IS FOR PUSSIES!

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                            • #15
                              Has anyone ever tried Aspen for smoking? It is on the chart, but I didn't think it was good for cooking. I have cut several of these at camp and the aroma that green Aspen gives off kind of smells like an old outhouse. I really can't imagine what flavor this would impart on, oh say, a pork butt. "Wow! This pulled pork sammy tastes like $#*%!!"

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