Firewood season is here. Have you given some thought to where you will put your winters supply?

Think carefully about the ergonomics of your firewood storage area. While you want it well clear of your home and any living trees you care about, keep in mind that you will be making regular trips to your firewood storage area in cold, inclement weather. If you don’t have a clear dry path to the firewood storage rack, you may want to create one while the weather is still warm and pleasant.

Before you build your shed, give some thought to where your delivery will be made. Unless you plan on an extra charge for stacking make sure your storage will not have you carting your wood to the "north forty" for stacking.

Here is a Honey-due for building a simple storage shed.

Things You'll Need:
· Seven 5-foot long 2-by-4-inch boards
· Four 2-foot long 2-by-4-inch boards
· Hammer
· Nails

Set two 5-foot-long boards down of the ground, spacing them 2 feet apart with the broad sides facing one another. Align a 2-foot board over the two boards. Position the 2-foot board so it rests over the ends of the 5-foot boards. Nail two nails through the 2-foot board and down into the 5-foot boards at each end.

Set another 2-foot board along the other bottom edges of the 5-foot boards to enclose the rectangle. Attach by using two nails at each end.

Build a second rectangular frame using two more 5-foot and 2-foot boards. The two frames will be the sides of the wood rack.

Prop the frames up to run vertically, spacing them 5 feet away from one another. Have someone help hold the frames. Set a 5-foot board down on the ground to be the base of the frame. Place the broadside of the board against the frames, making the end of the new board and the outer edge of the frame flush. Nail through the base board and into the frames with two nails at each end.

Repeat step four to add a 5-foot base board to the other side of the frames.

Determine which side of the wood storage rack will be the back. Along the back, align the last 5-foot board to run across the top of the frames just as the baseboards run along the bottom. Have someone help hold the board while you attach it to the frames.

Set the rack in an area that is convenient for loading the rack and near enough to your home that bringing wood into the house in the cold isn't a chore.

Strolling through the market yesterday I found my favorite finger food. Turkey legs at $.79/lb. are a bargain and a half a dozen of ‘em just about does supper with a few left over for a snack the next day.

Let me see…is there a BBQ myth I can debunk while cooking supper? How about doing a public service to all those “bark strippers” who insist on risking life and limb denuding their wood of a component that actually improves the flavor of their smoked meat…not detracting from it.

I’ll move this right along with pictures and captions to give a visual narrative. The pizza oven was used for picture taking purposes... but a smoker at 275-300 degrees will give pretty much the same results.

The stage is set.



The fuel used for cooking and smoking…peach bark and only peach bark. The trees from which we got the bark were mature and required splitting down to manageable sizes. The bark from some of the splits separated from the wood during processing and that was my fuel for the cook.







A coal base was built using the bark. About 15 lbs. was used.



The brined and rubbed legs were put on an elevated rack about 18 inches from the coal base at a temp. of 400 or so degrees for the 1 hour and fifteen minute cook. The white area is the heat zone the meat was cooking in.





Pieces of bark were added for smoke as the previous ones burned down to coals…about 10 were used in the process. Notice the smoke that the meat was subjected to.






The meat was moist, lots of flavor with a good smoke ring and no bitterness that some say comes from wood bark.



The bark was sufficiently dry enough to fall off the wood, so if your bark is dry leave it on the wood and save the time and effort to remove it..

Ever have one of those songs keep goin’ through your head? I had a poem goin’ on for a week through mine.. If you find yourself humming a tune and singing bits and pieces of these lyrics let me know what melody you used, I’m having a hard time with the music portion. So with some risk to my macho reputation here ya go…mind you it is still a work in progress. Warning…it’s a toe tapper!

I don’t have a Title for it yet…

Red oak and mesquite are good they say…if you’re cookin’ down Texas way.

Peach wood seems all the rage…since a champion put it on the stage.

Sugar maple and its cousins…have the northern climes a buzzin.

Alder wood and fish do make…a match in heaven when you partake.

Pecan and hickory will give a thrill…if its pork that’s on the grill.

Cherry wood is smokey and sweet…and many say it can’t be beat.

But apple wood wet…and apple wood dry…a BBQ champion shall hang his trophies by.

Besides bringing a tear to the eye, it kinda makes you wanna fire up the old pit, don't it! We carry all the above, just in case.

The following BBQ Wood Analysis has taken the better part of two weeks. Analyzing the 9 different woods, using the same criteria for each one, is labor intensive. Since this is “cook” tested, if you will, by yours truly, this type test generates a lot of food. So…don’t try this at home…unless you L-L-OO-O-V-V-E-E BBQ…or…have Lots and Lots of Neighbors that DO!!!

First of all, the following is assuming the woods are used in a Texas style offset BBQ Pit.
I used my Klose 8’x30’ Mobile with the Upright. The visual observations, i.e. flame and coaling times, were done in a an open fireplace, separate from the Klose’s insulated firebox. All dampers on the pit were wide open, to simulate the fireplace as close as possible. The open fireplace gave a unique perspective on how the different woods burning characteristics were utilized in the pit. We did this because of the difficulty of observing the coaling process in the closed Klose Pit.

The flavor profiles experienced were only experienced by me. No other outside opinions were requested. With this being said, I hope you find the chart below, a guide to you and your selection for your BBQ Woods for the upcoming season and beyond. This is not intended to be a “Bible”, this is meant to be a place for you start. This, and your personal adjustments through your own experiences, will lead you to your favorite smoke profile.

Each species of wood was chosen to be as close in moisture content and size as possible. The moisture content of the different species is assuming an accepted variance, based on availability, of +/- 5%. They were all used in the same equipment. Obviously weather will cause some fluctuation in results.

The moisture levels of the wood were measured with a lignomat, in an average 50 degrees F outside temp.

As always, I welcome any comments, that either dove-tail with my experiment or contradict my findings.

We are fast approaching the “season”…firewood for your home.

In an effort to dispel the many “wive's tales” surrounding the buying or using wood, we are putting up this table for your consideration. Place your cursor over the desired "page" and click for an easy to read view.

Whether you use the wood to heat your home or just enjoy watching a warm fire...before you spend those hard earned dollars...if you would like more information on how to get more "bang for your buck", give me a call at (253)686-8362.







A Nice Virtual Fire...

Mr. David Klose gave me a rather unique challenge…”Send me 1500 lbs. of the best apple wood in the Northwest for an upcoming BBQ contest, "The American Royal.”

From time to time, we get to indulge ourselves in something we really enjoy. For some it is golf, others fishing, and for others still, it could be just plain lazin’ around doin’ nothing…we all have our moments. Mine happens to be cooking with different kinds of BBQ pits and the different woods that go in them to see the effect they have on the final product…”low and slow” authentic BBQ. Dave’s request fit right in…time to “road test” some apple wood.

I get most all of my BBQ wood from eastern Washington which has about 250,000 acres devoted to growing fruit…but if this wood was to stand out from all the rest and be the “best of the best”…I had to narrow down my search to some specific growing areas.

I needed a Golden Delicious variety, raised by a rancher who knew the business and what it takes to raise a quality product. Good fruit equates to great wood. The wood must have:

· Been grown at an elevation of at least 1000’…the higher the elevation, the slower the growth of the tree, and the slower the growth, the better the wood.
· It must have been cut down when the sap was at its lowest point in the winter, ideally during the winter solstice.
· Must have been taken out in the past year, laid out to get the most benefit of sun and wind for the preliminary drying process.
· Was planted in the sixties or earlier, the more “gnarled” the better, with no rot or decay.



These are the things that I required to meet the challenge made by Mr. Klose. No small order when you think about it! I made some calls…

I “piggy backed” David’s perspective wood with a load of 2 year dried apple destined for another “special” customer, as soon as I could clear the schedule. It was time for some R&D and some lazin’ by the pit!



It was too late for brisket or shoulder and not even enough time for chicken or ribs…“Mugs, how about some smoked lamb chops for supper?” His tail wagged…no, let me re-phrase that…his whole behind was set in motion!

First, I needed a good coal base. I did this by using about 5 pieces of split 2-year dry apple (also included in the shipment to David, in specially marked bags). The flavor of the drier wood isn’t as “fruity” because of less moisture, but it starts easily and burns hot, and once coaled it has little if any flavor.



The flavor will come from the less than year old apple that I would add to cook with. Then I added 2 pieces of small diameter test wood to see how it would coal.




Perfect…it made a great coal base…now some larger rounds from the test wood. I wanted to know if it had dried enough to give off the sweet un-mistakable apple wood aroma and not the almost bitter smell that comes with improperly aged wood. The light blue smoke that came from the stacks validated I was on the right track for moisture content and coaling ability.



“2 fer 2”!! I was on to something! Next we would see how long the coal base would last before the temp in the pit would drop and more fuel was needed. 250º for almost 2 1/2 hours…I’m good with that.



It was almost 6pm and I was getting hungry…on went the peppered chops.



The last things on my checklist, but the most important, were the color and the flavor this wood would impart on the meat.



After the taste test, I glanced at Mugs, he looked at me with one of those expressions that need no words…and I confirmed it with his “back side” wiggle…yep…a homerun.

“Mr. Klose, you have a pallet on its way, of what I consider to be the best apple wood, for BBQ, the Northwest can provide. Good luck in Kansas City, at the “Royal”…knowing you, you will be a hit! Now…how about some of that championship rub, that everyone (including yours truly) enjoyed so much at our spring class?”

We have started the transition from BBQ woods to firewood and getting ready for fall. It takes a while to change gears and in the process we have a great deal for those of you who use cherry in your BBQ pit(s).

We have some mis-matched “chunks” of cherry wood. These chunks are way, way too good to use for firewood. We have bagged these up in forty-pound bags. This is from the same stock I use for my personal “stash” of cooking wood. The only difference is the size. If you are willing to sacrifice some minor inconvenience in the sizing for quality smoke flavor, this offer is for you.

The sizes range from fist size chunks to 14” lengths. The bags contain random sizes and lengths.

Bags of full size cherry usually sell for $10.00 per bag. I will share these “chunks” for half price…$5.00 per bag, while the supply lasts. When they are gone…they are gone.

I am only offering this because I need the space for my firewood inventory. It would be such a waste of excellent cooking/smoking wood to just unceremoniously toss it in someone’s fireplace or wood stove.

If you have not used cherry to cook with before, see my previous article on cherry wood. Those of you who have used it before, already know what a bargain this is!

http://www.applecreektimberinc.com/mo ... MS/article.php?storyid=72

This is an internet price for the reader’s of this site. Pick up only, no deliveries, no shipping. Please mention this article when ordering, otherwise the price will be the usual $10.00 per bag.

While you are thinkin'...have a listen

As some of you may have noticed, we have been working behind the scenes to make the site navigation a little more “user friendly”.

For example, many of you have requested a “SEARCH” feature for the site, and we have added that to the top left hand side.

Until recently, the “Tiny Content Menu” was only available to registered users…we have now opened that up to anyone using the site. It still “pays” to REGISTER on the site though…because discounted prices listed for wood are still for Registered Members Only, please.

At the far bottom left, you will find a “Question of the Day”. The “Answer” is only a “Click” away. Next to this feature, are scrolling thumbnails, which we will update from time to time. Presently there are 100 pics in the “show”. You can click on any pic of your choice to enlarge and see comments.

And most important of all, in the “Welcome” message on the Home Page, we have inserted “hot” links to the areas that seem to be of most interest to “first time” surfers of the site.

And last, but not least, the “Today's Favorite Video”, is my world wide web version of my own personal “mood ring”. I am still working on getting my own personal movies up on my site, but that requires some “magic” that has to be supplied from my web designer. And being the “magician” that he is, he is extremely busy…but as soon as he gets that “trick” working, you will get to see some “home movies”.

Look for more changes, as my “techie” skills improve. And I would like to thank all of you for your support and your suggestions. If you have an idea that would make this site easier, and more interesting, please keep the ideas coming.

This past weekend we had lots of time on our hands. Waiting around the pit for some magic to happen inside leads the conversation in many directions. We solved most of the world’s problems the first hour...and 2 adult beverages later! Now on to the real important stuff.

Do you use the same hardwoods for your cooker that you use for home heating? Now that’s a subject for real debate!

Most all government agencies that oversee the wood burning public advise that firewood used in home heating is at or below a 20% moisture content. This permits a more complete burn with fewer emissions released into the atmosphere. Good policy, and we at Apple Creek Timber whole-heartedly agree.

First of all a 20% moisture content gives the homeowner more BTU’s per pound of wood and secondly, it is more economical because you use less wood and last, but certainly not least…fewer emissions. A good deal all the way around!

Is this the right wood to use in your smoker?

I will venture an opinion here…hoping a S.W.A.T team will not descend upon the ranch, search warrant in hand, to confiscate my stash of prime BBQ woods because of the moisture they contain.

Let me preface my opinion with this statement, “A 1 or 2 % moisture content above the 20% ideal for firewood will greatly improve the flavoring desired in BBQ’ed meats!”

So does more mean better when it comes to moisture in your wood? Not necessarily. A window of 21 to 25 percent is all I recommend for any BBQ wood. The higher the percentage, the more the risk of the “dreaded” creosote taste on your meats. The slightly higher moisture has an added benefit more coaling and less flame to make fire and heat control less of an issue for you and your pit.

“How can I tell if my smoke is at the right “flavoring point”? I would start by making sure your wood has gone through the initial drying or seasoning process before you use it in your smoker. Let your green wood sit for 9 months or so, depending on the density of the wood and the weather conditions in your area. Your wood will lose about ½ of the moisture it is going to lose totally, in the first 6 months. Banging 2 same size pieces together should produce a kind of “ringing” sound…the higher the pitch…the dryer the wood. Your wood should be somewhere between a dull “thud” and 2 bowling pins being struck together. This is only a rule of thumb and a moisture meter should be used to insure complete accuracy.

Next do a test burn to see if the samples will indeed sustain the combustion process with out “hissing” and without adding massive amounts of oxygen to keep the fire lit. Your fire should, after it has created it's initial coal base, produce a light, blue-colored smoke.

Two examples are shown below of what your smoke should and should not look like.



Ok… here it comes, the shameless plug!

You could eliminate the guesswork and give us a call to get you the best smoking woods in the area.

Look for more articles on smoking coming soon

http://www.youtube.com/watch?v=EkvK4bzXzh0

Imagine if you had one of these Rick.