I Cooked this Wood for 2 Weeks. How Did it Burn After That?
HTML-код
- Опубликовано: 17 июн 2024
- You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link - madein.cc/0624-madscientist10
Thank you to Made In for sponsoring this video!
Shop Mad Scientist BBQ!
madscientistbbq.com/
MORE MAD SCIENTIST BBQ:
Instagram • / madscientistbbq
Patreon • / madscientistbbq
X • / madscientistbbq
Facebook • / madscientistbbq
------------------------------------------
My favorite thermometer:
Thermapen One • www.avantlink.com/click.php?t...
------------------------------------------
MY AMAZON FAVORITES:
All in one spot: www.amazon.com/shop/madscient...
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
Black Nitrile Gloves • amzn.to/3SReUe5
Cotton Glove Liners • amzn.to/419NP8d
Food surface sanitizer • amzn.to/47QEyE7
Fire cups • thebbqhq.com/products/fire-cu...
Warmer Option 1 • amzn.to/40UJMwf
Warmer Option 2 • amzn.to/46xU6LP
Knife sharpener • amzn.to/3RebWPx
Trimming/boning knife • amzn.to/3uxQhcj
Slicing knife • amzn.to/3GdDPkz
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder.
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys. 
Хобби
You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link - madein.cc/0624-madscientist10
If you have a spare offset not being used for a couple weeks, load the cook chamber up with logs and park it where it will get the most sunlight during the day. Would be a good experiment to compare to ambient drying and food warmer drying.
If you're pushing so hard the plastic is popping and your arm is shaking, that way too hard. The probe tips are sharp for a reason. You only have to make solid contact, not drive the tips all the way in. If you keep doing that, your meter won't last long.
Now if you had also just said "Clausius-Clapeyron equation" in your explanation I could have used this video as extracurricular content for a p-chem class :)
If you cut than it half you could have gotten an end grain read at the very center of the wood.
This was a very interesting experiment. Great video, as always!
Hands down, the best educational video ever! I’ve always thought of that way of measuring moisture content in wood splits. But never expected the outcome. I’ve always wondered when you buy oak firewood from the store that is kiln dried, what temperature they dry it at. This was great!
Your results mimic mine with the same meter. I found a cord of mixed quality oak from the same tree (some of it fairly straight grain some of it pretty gnarly, i need a press like yours lol im doing it with a maul and an 8lb sledge), been splitting it by hand since last summer when I picked it all up, and when I crack into a new log it's usually in the high 30s still since it didn't lose any moisture all winter long. I learned real fast to use my cherry wood that was properly seasoned, as a bed to put the unseasoned oak splits onto in order to get them to burn. As the season has warmed up though this year, i've needed less and less cherry, and since I'm having trouble getting it at the moment, I've been burning all oak the last few weeks (with a little mesquite and madrone for flavor because it was my birthday). I have been pulling the driest splits to start my fire with and then switch to more recent splits during the cook to help maintain temps, and since I'm working in a vertical offset, worst case I can move to a lower rack if need be. I usually cook on two racks from the top (the very top rack isn't even in because i have a tray of kosher salt there smoking and it's too tall), but as my wood has gotten dryer i've considered dropping down a rack to help limit cook time. I can get about 250 on the mid rack while it's 300 on the top rack as well, so it lets me smoke different things at different temps pretty easily.
Excellent teaching video! This 24 minutes was the best fire management session!
Great content as always. Any chance you could do a video exploring holding briskets? Different methods, lengths of time, etc?
I built a solar kiln , it's really easy if you are even a little handy. It takes 1 sheet of 1/4" poly carbonate, and 12 2x4x8s . and some reflective metal or plywood, and foil. I also put a "drawer" in it to put the wood in. I can do about 1/2 of a rick of wood in it. It will dry the wood in about 1/4 the time it would just sitting outside.
A man and his toys. You look like you're having the time of your life ❤. Long time follower from the Netherlands. I even got a cap from you! I love this new content Jeremy
Ive put small splits in my electric smoker at 200° for about 12 hours in a pinch for a BBQ comp and it worked perfect for me. Dont really recommend that but it sure as hell worked for me lol
When I smoke a brisket, I usually put Greenwood and my master built smoker at a temperature of a 180° for 4 hours.That works fine for me
Nice work Jeremy! Can’t wait to land “the solution” offset in Europe this August!
Pre orders now open team 🎉
I usually put my logs on top of the fire chamber and get dry while the other are burning, so far so good.. if you have birch wood there.. have a go.. taste really good here
Great video, I'm looking forward to more cooking videos on “The Solution” offset. Kind of surprised you haven't showcased it more
Normally love your videos, just get decent wood. North easterner here. Maple works great. Not too strong.
I use pecan occasionally here in TX (obviously easy to get), but only where it makes sense. It burns a lot hotter and faster than the post oak I use the majority of the time.
the point about evaporating based on the vapor pressure is an interesting way to look at it. perhaps try drying it in a vacuum chamber! could theoretically just suck out all the moisture in minutes
I’ve tried everything. White oak is still my favorite flavor profile.
Burn mainly sugar maple in Ontario, burns well and the smoke has a slightly sweet smell.
It is especially good for cooking pork and fish.
New to your channel, five days ago. Crash diet on offset smokers and you consistently provide great content. Look forward to the maple wood review as I cut one down in my yard two years ago. Have not seen any videos on Maple wood. Secondly, love your offset smoker, "The Solution." Want to know what the second two stages are and when it would new more appropriate to approach desired options for my ideal offset smoker? Ie, same door as you have at your home and ability to add charcoal box for grilling. Also, have not seen any chicken smoking videos, steak, pork butt, ribs or the like. Seafood, like salmon. I did reach out to Frank Cox for similar discussion, on door and second two stages/plans are for "The Solution." Keep up the great work!
When I use my offset, priming the wood by putting it on the firebox makes it dry out, warm up and ignite much faster than using the wood while it's cold and fresh off my wood stack.
Have had made in pans for a few years and they are amazing. My sister in law is mad that she spent so much more for allclad and not better than mine.
Sometimes when I cut dead wood or wood i have had laying for a bit, I will burn all the unstackable or undesirable chunks in the fire box and put the good wood in the cook chamber while that burns to kill of any pests that might be in the wood. Obviously that also dries it out a bit and gets a head start on seasoning.
I really like that splitter. Looks much easier than doing it by hand.
I have smoked with maple before. It is good filler wood to cut back on smokiness while doing chicken, cheese, or fish. You can also use maple to keep the fire going after you wrap and don't want to use your good wood.
Interesting. So you don’t think it tastes as good as oak, or pecan?
I agree. Maple just burns very cleanly. You don’t get a lot of smoke flavor out of it. And relatively fast. It’s plentiful here in Michigan.
Maple is high in sugar. I wouldn't do a full cook with it. I have had success with using it for the first hour of my cook and then switching to oak.
@@MadScientistBBQMaple smoked salmon might be tasty
Can you do a video where you smoke a brisket..freeze it, reheat it and then slice. would be good for taking on vacation etc. thanks!!
Just vacuum seal the leftover brisket and the sous vide or put in simmering water to reheat.
@@robertd6576 solid advice
I think the other commenter is right, but I would be willing to test some things
@@MadScientistBBQ I thought that. but unsliced might make the meat more moist when you do end up cutting it
Ive tried a few different ways and the best way I found is let it thaw out and microwave it. If you put it in boiling water, I feel it loses its smokey flavor.
Hay mucha gente en latinoamerica que ocupas que pongas los subtitulos en español o que lo traduzcas!! Imagina la cantidad de vistas que tendrás!
I have absolutely “smoked” oak on my offset the day before a big cook to dry out wood. After 6 hours of active cook and 10 hanging out over night it dropped about 10-12%. The wood would hardly ignite the first day and after cooking it, I smoked with it for 12 hours with ease
lol....."stop the beeping Jeremy!!!" LMBO!!!
Maple is great. Got heaps of it around here and don’t mind tossing it in when I’m out of oak.
I love pecan wood I rush to use it also if it was green wood. Very cool video and perfect demonstration why green woos stinks!
Great video! Question off subject: What oven warmers for meet do you recommend?
maple smoked brisket is so amazing. a weird sweeter smoke aroma.
You are a Mad Scientist thanks for this
Have you ever tried putting the green wood in the smoker chamber when you are cooking something that doesn't fill up all the space in the smoker? Seems like you could do that several times to dry the wood.
Got to come up to Michigan! We are loaded with apple, cherry, and maple woods. Just drive down a random country road 😂
When I have space I’ll pop some green wood in the smoker and go from there. Charred wood catches faster too
Wow. Higher temps evaporate more water than lower temps. GENIUS
I use an electric smoker to dry my wood and have for years. That is the only thing I use it for. It works great. I only dry the wood for a week.
I wonder if you can use smaller pieces of green wood at the bottom which might work better. Or use dry wood from the dry wood pile in the bottom row to help the green logs on top catch.
Instead of using briquets, just save some lump charcoal from the previous fire. Put them in a chimney to start the next fire.
With the IR probe you set the laser to stay on without pulling the trigger. And automatically display the max temperature reading.
I wonder how much drier the splits i put on top of my fire box or as a wall near the fire box in the cooking chamber is vs not. I always did that to help get it started quicker as it dies down
2nd try...
What you haven't said. Even though it's a little harder to manage, the green wood burned way longer. Maybe use dry wood to build the coal bed, then add some green to extend fire burning time.
Using both can definitely work but requires extra management. The firebox door was left wide open because if it hadn’t been, the green wood would have struggled to stay lit. You can increase the burn time of the dry wood by decreasing oxygen. Definitely true that the green wood will last longer. Only question is whether or not you want to deal with it super actively
Also yeah we had a mishap trying to upload this 😂
Wet wood is definitely a pain to deal with. A propane torch is a must. I preheat my splits on the firebox as well as inside the cook chamber. But my woods fairly dry. Idk if I’d want 40% wood in the chamber….not sure.
10:10 KD wood needs a minimum 8% moisture, anything less and it’s internal structure becomes compromised.
So the wood will burn longer when green correct? I have burned dry wood for my offset and noticed the wood burns way faster, gives me great heat, but burns to quick.
I just bought some wood that was stored inside for 5 yrs.
100 bucks a pickup load.
Burns a little to wicked so i mix half dried wood with it.
I wonder if a welding stick oven would also work as well as your food warmer. Just a thought as a different appliance to keep an eye out for in the marketplace ads.
I'd be interested to see a second attempt on this concept. Especially in a place like Texas, do you think ambient humidity would help even out the wood after a "kiln dry" like you did?
Jeremy,
Interesting video! I don't remember you ever actually testing to see if you could taste the difference between kiln dried wood and normally aged wood in a cook. Aaron Franklin, years ago, in one of his videos made some negative remark about kiln dried wood. More recently, Jirby said he was getting kiln dried wood at Goldee's and thought it was fine. Do you have any more comments or scientific information on this?
Keep up the great content!
Where does the 9-10 month estimate for seasoning come from? In the woodworking world, the "hack" to knowing when a board has achieved its equilibrium moisture content with the atmosphere (+/- 12%, depending on the climate), is to weigh the board on a kitchen scale every couple of days until the weight has stabilized. At that point, it will only go up and down with seasonal humidity changes. I haven't personally tested this with splits appropriate for smoking (12-18" long and soda-can diameter), but my guess is that they equilibrate with the atmosphere faster than 9-10 months. And if you want to use them at 18-20%, I bet they get there pretty fast if stacked in a way they get natural air flow.
Great video Jeremy. Do you know a metalworker near you? Someone like Bradley. (Or Bradley himself for that matter). Could you ask him to make you a chimney starter without handle and sideholes that fits woodsplits horizontally. Search for the top-down lighting method. I wonder what happens if you light a fire inside that starter that way in your offset what it does temp wise and how quick it burns through your wood. I'm curious to know if you can make a "reverse gravity fed" on a normal offset: Gravity feds like a Masterbuilt are usually lit from the bottom, I wonder if you light real wood from the top and add a Fireboard Drive 2 to it for example, if you can achieve the same thing with a lower fuel consumption.
Great video Jeremy! Good information there.
I cook with maple up here it Maine you want to let it season for at least a year .
I would like to see you revisit the Old country gravity smoker and use nothing but the flavored Kingsford charcoal.
I am wondering if you could use propane to maintain temperature and a smaller fire than normal for smoke? I'm currently using an electric smoker with a Smokin-it cold smoke generator. I'm in the process of building a 250 - 300 gallon offset smoker. Do you have a video or any data or advice with this method?
What was the moisture content of the green wood before you started?
In past videos, he has claimed that one of the biggest reason offset smokers have more flavor than pellet grills is because wood has a higher moisture content than pellets. So why would you want to remove the moisture if that’s one of the biggest components that makes meat smoky?
That's literally what he said.
He's aiming for 19% moisture.
Did you not watch the video?
This means the pellets have a much lower moisture content
Hey Jeremy. I'm interested in if there is a way to make a good brisket hot and fast. I've heard others stating they can but would like to know your opinion.
Wonder if you could “smoke” green wood to dry it out, like on your large offset. Make some custom hybrid flavors, add a pecan smoke to your maple
I've also wondered how well this works.
I can get tons of kiln dried wood around where i live for BBQ. How long would i have to let that sit outside to become naturally seasoned?
Great topic. Warmer must remove the steam as it is produced, if air tight where does the moisture go? Put a bunch into your smoker and light it up just like a kiln. burn scrap wood.
What tongs are you using to manipulate the coals?
What about slowly dried wood via kiln to 18-20% ?
You should experiment with a vacuum chamber to dry wood and see how well it cooks.
I think if you cut your wood shorter before putting it in the "kiln" you would have more even moisture content after drying. Like meat, the moisture will escape at the grain when cut.
"Ruh-Roh"😂😅😂
Maple dries extremely fast so definitely only put it in the food warmer for a few days
Take 2!
Hey Jeremy i just bought the Old Country G2, but now I'm having some buyers regret because i just watched a video saying smoker flavor is a little lacking due to the efficiency. Is this true? Do you have any suggestions on how to fix it?
3:40 without going any further, I'm gonna guess that the exposed sides and ends got really dry but the centers didn't. If so, it sounds like you need to heat cycle the wood rather than just a constant two weeks of heating.
Hey dude, I love the channel. I like your experiments. I get better BBQ by watching, and living vicariously through your cooking ups and downs.
Obviously naturally seasoned wood is not only preferable, but bears some implicit superior flavor..... At least, that is the superficial impression I get.
In the interest of attempting to "hack" the kiln dried wood to see if you can tell the difference in BBQ flavor... Is 80% of the way there 20x faster worth it if you're in a pinch? Maybe. I imagine because BBQ is such a passionate craft, people have probably tried it before.
Have you heard of anything like this? Is this even possible?
Let the Kiln dried wood rest, either in a sealed container; or just outside. Because it has such low moisture, it should become more homogenous in the sealed container.
If it's outside and there is moisture in the atmosphere, it may raise its hydration percentage? That might be a 1 week dry, and 1 week rest? Humidors, for example also store moisture in the box's wood and "shares" it with the cigars to keep it at an optimal moisture level.
I don't know if our ancestors have tried to add technology, or to hack to BBQ..... but I'm here for it.
How do you get a hold of anybody to order your smoker? Do you have smokers available? I like to purchase one can you help? Thanks, Kirk.
You can test your cigars humidity level with those too.
What was the moisture content of the wood at 16:0?
Well… You’re the “mad” scientist of BBQ :)
Link for Vevor warmer please.
How much does the electricity to run a warmer constantly for 2 weeks cost? It might be worth it to just buy some seasoned wood instead.
“I’m not saying to try this, just don’t blame me when you burn down your house.” 😂
I love cooking pork products with Maple👍
Seal the chamber up and slap a vacuum pump on that thing!!! 🤣🤣
I love these videos where you really flex your intelligence.
do other verities!
I have plenty of properly seasoned pecan wood from Texas. KILN DRIED is not what you want. PROPERLY seasoned pecan is Where's it at. I dial in moisture content to a good moisture reading. I actually have the same moisture meter that you used in your video. I won't plug my business. I have always been a fan. I have your rib video in a notebook, hand written for my first offset cook I invited my family for.
Is your fire starter marshmallows?
I just want to know how much power that thing uses running 2 weeks straight lol
I am familiar with all of the numbers you said. No idea about all the words you said between, and around, those numbers.
I think you said that if you heat up the wood it gets dry faster. That, and buy a Made In griddle.
Indeed, it is an interesting phenomenon that boiling water at a higher temperature results in a greater release of water vapor compared to lower temperatures. This observation highlights the direct relationship between temperature and the rate of evaporation. Thanks Capt Obvious
Be nice to compare lump charcoal. Isn't it close to 0%?
This is what I use my Traeger for.
What would happen if you put a log in a salt bucket and "cured" it?
I've been a grilling enthusiast for years, and I recently made the switch from Qstoves+ to Asmoke. The difference has been a game changer! The pellet grill not only provides an authentic smoky flavor, something I missed with Qstoves, but also gives me precise control over the temperature. The versatility of Asmoke allows me to grill, smoke, roast, and even bake on one single appliance. The added convenience of the rechargeable battery with a 10-hour runtime makes it perfect for backyard parties or tailgating. Also, being able to monitor food temperature and adjust settings remotely via the app has made the grilling process so much easier. So glad I made the switch! #Asmoke
I really like the science. I REALLY like the science.
What wood we do without you
I put some wood in my oven for 45 mins or so.
I get that Made In is a sponsor but try Viking cookware. I like Viking better than All Clad and it's much cheaper.
If you have an oven that you can set at a low temperature, that might work. Of course you might end up being single after your wife leaves you for ruining her oven. Don't forget your electricity bill.
BEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEP!!!!!!!!!!!!!!!
I don't know what a "Pecon" is? Is he trying to say "Pecan"?
Takes 12 to 18 months for wood to dry. Not 8 months
Green wood is good to use
It can be, but it can be too green to burn well