Tried two different wood splits for a pork shoulder last weekend and the results were night and day

I smoked a 9 pound shoulder on my offset, and for the first 5 hours I used kiln-dried oak splits I bought at the hardware store. The fire was easy but the smoke flavor was kind of sharp and one-note. I switched to some well-seasoned hickory splits I got from a local tree guy for the last 7 hours, and the difference was huge. The smoke was way cleaner and sweeter, and the bark had a much richer color. It made me realize how much the wood prep matters, not just the type. Has anyone else had a similar experience switching woods mid-cook?

2 comments

2 Comments

dakota_king313d ago

Honestly, the moisture content is huge. Kiln dried can be bone dry, almost too dry, and it burns too hot and fast. That super dry wood gives off a harsh smoke. Properly seasoned wood still has a little moisture left to slow the burn down and mellow the smoke out. It's not just about being dry, it's about how dry.

elizabeth43814d ago

Always figured wood was wood as long as it was dry. Your test proves me wrong. The kiln dried stuff burns hot but leaves a weird taste. Properly seasoned wood from a real source is a total game changer. Makes me want to redo my last few cooks.