This past summer, a neighbor had given me a broken log from a peach tree approximately 3 feet long and 5 inches wide. I kept the log in the garage till today, when I used a chop saw to cut it up into smaller more manageable pieces that would fit in the cookshack smokerbox. A good amount of the wood is soft and I can easily use my hands/fingers to break it. The bark is easy to separate. Is this normal for peach? Also, is this peach wood good for smoking, if it is soft and friable and easily...

My name is Dan and I am new to this forum. I am in the proccess of convincing my wife that a CS smoker is the best item for us to purchase during theses hard times. I am almost there. Wish me luck. Anyway, I am in need of a supplier for various smoking woods. I see wood chunks, chip, factory seconds. What should I use and what is a good wood to meat ratio? Good to be here! Dan

picked up some chunks of sugar maple yesterday on an impulse buy. Anyone used it before? results? Thanks

Just about out of wood. I bought some awhile back, I think off the internet. It came in about 4 X 1/2 inch planks, very clean and no bark. It came in a variety pack with several types including red oak, hickory, cherry and another one or two. I can't read the info on the box but looks like maybe Steve Schartz. I am looking to find some more of this but anyway where do you buy your wood??

Have any of you used this brand? 40# bag of Pecan pellets = $39.99 + $1.99 S+H. They're stated as being 100% pure hardwood pellets...not sure if that means 100% pecan.

I have pellets that are 5 years old. They have been stored dry in a shed. I cooked once with them but they seemed to not cook well. There was a large amount of ash. The pellets are cookshack oak and I never had an issue with them in the past. I sold my FEC but kept the pellets and now have a cooker to use them in. My question is, can pellets be too old. They break apart much easier than fresh pellets. The flavor seemed dirty. It could be my imagination. Help

Any idea what kind of wood i should use for this selection of meat, Buddy wants this made up and i wanna smoke them all together. Thanks

Has anyone used red oak in their cookshacks?. What meats did you smoke with the wood.? Was the taste acceptable? Red Oak is it harsher than white Oak wood.?

Has anyone used Weber Pecan chunks and what is your opinion? I just picked up a bag to try, do not know what to expect (impluse buy) .

Did some trimming on my apple and pear trees today keeping the big limbs for smoking next year after drying. Got to thinking, will the bar oil on the chainsaw contaminate the wood for smoking? My first thought is that most of the oil is being pushed out with the chips and its green wood so it shouldn't soak up much if any or does it? Used my chop saw to chunk it so no worry's there. Maybe I'm over thinking it?

Received this red oak in the January '13 exchange from Smoke Em If Ya Got Em. Really excited to use them as I have never smoked with oak, and as Tom says, it's the "queen" of cooking wood. My question is the large pieces of bark. They are 2-4 oz each. Is that too much bark for a smoke? Smoke Em himself wasn't sure either, so answer for both of us! I did a search on the forum and found great reviews for red oak itself, but a few negative comments on using the bark. I typically use wood from...

Just purchased the Amerique and ordered about 9 different woods to learn the different flavor characteristics. At 5 pounds a pop, I'll never use it all I know this forum frowns on offering items for sale, but was wondering if there would be any objection/or interest in offering to trade wood with other members? I'd send a pound of wood to someone in exchange for a variety they have that I'm looking to try. Each person covers the shipping charge an no money changes hands. Thoughts/comments?

So I'm stocking up my arsenal of wood for my AQ. So far I have red oak, hickory, apple, pear, cherry,and lilac. My question is does different woods produce different color ash? I have used all of them except lilac, has to dry out a few more months, and all the ash except for the oak ends up white and powdery. The oak was black, but completely burnt and powdery. Can you tell if the wood is not dry enough by the color or do some woods produce different colors? Thanks for any info.

I am new to the electric smoker. Can I add a small piece of charcoal with my wood chunk? model # Smokette 025

I have a vineyard and this winter I tried using prunings from my grapevines to smoke. Works nice, a lighter smoke flavor I would compare to apple wood. Orchards and vineyards prune the vines and trees each year and I imagine they would give you all you want. I will have a pickup load or more of grape prunings I'll be happy to give away. I'm in Western Wi., contact me if you want some or all.

Has anyone ever used either of these woods? Curious as to the flavoring and results. Thanks.

I just receive my SM45 for my 60th birthday. Do we need to soak the woodchips beforehand or put them in dry? Regards Bob

I have fresh cherry limbs and want to make chips for smoking. I would like to know if I should remove the bark or it doesn't make any difference Thanks Kurt

Hey everyone...New to this site and like what I'm seeing. I do however need some help. I have a local wood vender who offered to deliver some bbq smoking and fire pit wood to my house. But he delivered while I was not home and I have no clue as to which is what. I'm used to opening bags of "wood chunks" from the store and they are clearly marked. Thanks for the info...

Someone here once recommended a company that offered free shipping on their pellets. I think it was on BBQ delight. I tried them out and love the pellets. Does anyone know what company offers them free shipping? I tried BBQ Delight website, but they are charging $43 shipping for 20 lbs. Maybe it was just a promotion?