Depends on who you ask? I am with the dry family. 2 bbq restaurants here use green; one uses hickory, the other pecan. Cut one day, cook with it the next!!! Competition cookers like seasoned. A friend does catering for several hundred sometimes; he likes seasoned also.What is ideal smoker wood, slightly green, or dry as can be?
The picture with your pup looking off in the distance is awesome. He's a good looking fella.And mine split and stacked. Oak and cherry (3 rows wide)
View attachment 474998View attachment 474999View attachment 475000
View attachment 475001
Top covered.
View attachment 475002
I was thinking exact same thing!The picture with your pup looking off in the distance is awesome. He's a good looking fella.





And mine split and stacked. Oak and cherry (3 rows wide)
View attachment 474998View attachment 474999View attachment 475000
View attachment 475001
Top covered.
View attachment 475002
The picture with your pup looking off in the distance is awesome. He's a good looking fella.
I third that.I was thinking exact same thing!

I'm really impressed. You have more hardwood biomass there than last year and that was huge. Gasp!Got the rest of the last load blocked up and taken to the back. Now time to get my ash in gear and start splitting this mess. @Wood Doctor should be impressed.View attachment 475167View attachment 475168View attachment 475169View attachment 475170View attachment 475171
I'm really impressed. You have more hardwood biomass there than last year and that was huge. Gasp!




