Seasoning wood

[Ronan]

So the new Komado just takes small wood chunks. We have a Maple tree outside the cabin we are staying at and was wondering if i cut a small branch of 1 1/2" width and made chunks of about 3" long could i leav them indoors in the warmth to season faster and how long would it take.Thanks

[Richtee]

Stuff that small… a couple weeks. But it’ll burn now fresh cut. Sometimes there’s an advantage to that. A little extra moisture - can mean a too heavy smoke with other woods, but maple is mild to begin with.

[Jailer]

I'd season it a bit before using. Dry wood is clean burning wood and the last thing you want when smoking/cooking with wood is soot. You burn wet wood you will get soot.

[SMOKE FREAK]

Stuff that small… a couple weeks. But it’ll burn now fresh cut. Sometimes there’s an advantage to that. A little extra moisture - can mean a too heavy smoke with other woods, but maple is mild to begin with.

Yes

[crusty ol salt]

My maple has dead limbs I trim every fall. I would look and see if you can find those.

[1MoreFord]

You can use a Little of that right now. Go cut a piece of less than an inch in diameter and maybe 6-8" long. Put that in and let turn to coals before considering using any more. You can use 1 for sure and most likely two or three total w./o any trouble. It will depend on the size of the sticks.
Back when I started I'd do that with fresh green Hickory. Some of the best flavored food I've made.
Unless the little sticks are fully fresh and green I didn't like the flavor. If not fresh green let it fully season.

[chefrob]

chunks that size......200 deg oven for 30 min... turn oven off and walk away.

[Ronan]

chunks that size......200 deg oven for 30 min... turn oven off and walk away.

ohh thats an idea

[Richtee]

chunks that size......200 deg oven for 30 min... turn oven off and walk away.

Wonder if you’d lose anything that way... sugars, esters, etc. That liquid bubbling out the end instead of evaporating.

[strength_and_power]

Wonder if you’d lose anything that way... sugars, esters, etc. That liquid bubbling out the end instead of evaporating.

Sub 212, would there be any actual bubbling since it's below the boiling point?


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[strength_and_power]

So the new Komado just takes small wood chunks. We have a Maple tree outside the cabin we are staying at and was wondering if i cut a small branch of 1 1/2" width and made chunks of about 3" long could i leav them indoors in the warmth to season faster and how long would it take.Thanks

Amazon sells a wood moisture meter for about $30. Not sure what the magic number is but I'm sure it wouldn't be too hard to figure out.


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[1MoreFord]

Wonder if you’d lose anything that way... sugars, esters, etc. That liquid bubbling out the end instead of evaporating.

Yes, use it fully green or you will regret using it. Do not use to much or you will regret that too.

[chefrob]

Wonder if you’d lose anything that way... sugars, esters, etc. That liquid bubbling out the end instead of evaporating.

try 150......yanno, just like a summer day 'round these parts!