What’s up everyone! Cooking with “green” wood. As if barbecue isn’t hard enough already, having to deal with wood that doesn’t want to burn is the worst! In this video I give you some tips about how you can maximize the uses of green wood without having to wait months for it to be ready.
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Need a weekly or bi weekly podcast!
I use green wood with every cook most of the time. My opinion….really green wood still has water in it. It creates a steam along with smoke therefore it penetrates the meat better. Just my opinion though. New to your channel, love what you are doing.
off topic, but what kind of smoker are you using at home?
I added more lump coal for the heat source and small stick green woods for flavor
Any big difference in taste from using green wood to seasoned wood?
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Thanks for the amazing tips!
Any reason that this method wouldn’t apply to briskets too?
Thank you for posting another video. I really enjoy the different aspects of your channel, from "how to" videos, to cooking, to interviews to showing us behind the scenes of commercial kitchens and special events etc.. However, my favorite videos are when you're simply at your smoker, with a shovel in one hand, Korean newspaper in the other and talking about wood and fire management.👍
I find that cutting the logs into chunks and adding oiled butcher paper if you have any leftovers and stoking can also help. Joe you always have great topics to discuss thanks brother ✌🏾👍🏾🙏🏾
Really like these types of vids Joe… I'm still searching for Korean newspaper here in Kansas City LOLOL
Great video! I do wish you had defined "green wood" at the beginning, but I think that does come out through the tips.
Makes great sense. 👍😊
Thx! I’ve been wanting to cook since I’ve gotten my cord of wood but it’s all green and I was gonna wait until this summer to use it. But I’ll try ur tips.
Great video. We've gone too long without green wood tips on the internet,. Winter temperatures with green wood seems to especially suck haha. Fat coal beds and pre-warmed smaller splits for the win. Keep killing it 👊.
Holy smokes Joe, for the LOVE of the BBQ God's please clean and maintain your smoker bro, I'm crying at all that brown and rust!
This is a helpful guide. At what percentage of moisture level do you consider wood to be green?
Could have used this video a few weeks ago. Was cooking a Brisket and had a new guy dropping off "seasoned" wood and it was not. Messed up my cook.
Excellent as always Joe, with all the wet weather across the country I am sure a lot will find this helpful. My wood pile stays uncovered and I am finding even with all the abnormal rainfall, the seasoned wood albeit wet is still good to go, the green wood is just more water logged LoL …..
Great tips! One mistake I've made is adding too much wood, and when everthing is dry enough to catch I get a roaring fire and temp spike. I've actually removed wood from the fire. Having wood on top of the box works great! Lighting a fire outside to preheat (i.e. in the charcoal chimney) also works great!
Joe,
Very helpful! I have heard people discuss putting splits on top of the fire box before putting in the fire box. Do you think this helps?
Also, does using a propane torch help, rather than just an initial coal bed? Keep the videos coming!👍
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Was dealing with this over the weekend. Once I had a bigger then normal coal bed it was fine. Great info. Thank
Great stuff man!
Tip 3.5 – super helpful. My personal tip 3.5.1, is that I split the green logs into smaller logs. They may not catch any faster, but they'll steam out the moisture faster and, thus, burn better sooner.