First time burning Hickory....and it is great

I love it! Got about a cord of it from a friend who cut down a tree on his property. It's just the best for long burns! Just have lots of softer kinds of wood to get the fire going, it's very hard to start a fire with no matter how small you split it. Save it as much as possible for overnighters, longburns, etc. and use the other stuff when you are home. It's just great to come home after 8 or 9 hours and still have loads of hot coals!

One of my favorites to burn...least favorite to split.
I just love the smell of Hickory...god I even like saying the word...H.I.C.O.R.Y...rolls of the tounge doesn't it?

Hickory and Black Locust set the standard by which all other firewoods are judged.

Be sure and save you a pile for the smoker and grill! When I lived in Southern Missouri, we were swimming in the stuff - almost felt guilty about burning it fo heat as opposed to smoking, but what the heck! It's a really nice burning wood.

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

In the past I've never had enough Hickory to fill even a wheelbarrow.........but this year we got a whole grapple load of Pignut/shagbark Hickory.
It's very dense, having large sapwood and thin bark, a small 6"round is very heavy in the hand.

The WoodButcher

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

My great-grandfather used to have a smoking box built into the masonry chimney of his house. He was a mason by trade though, so he certainly had the skills to do it. I never saw it, but my dad has told me about it a few times. HUGE stone fireplace inside and then, outside of the house on the back side of the chimney, there was a steel door that opened into a smoking chamber. My dad was too young to remember the specifics but said the fresh pork bacon was TO DIE FOR!

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

Get your self a Harmon Oakwood with the accessory grill, works great. It's not a smoker but taste just like cooking over the open campfire right inside your home.

I have an adjustable grill that I bought from Cabelas that I slide right in the fireplace. There is nothing better than grilling meat in your fireplace on a Saturday night...

Corie said:

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

My great-grandfather used to have a smoking box built into the masonry chimney of his house. He was a mason by trade though, so he certainly had the skills to do it. I never saw it, but my dad has told me about it a few times. HUGE stone fireplace inside and then, outside of the house on the back side of the chimney, there was a steel door that opened into a smoking chamber. My dad was too young to remember the specifics but said the fresh pork bacon was TO DIE FOR!

Click to expand...

cstrail said:

I got some good hickory going tonight. So far so good, I really love this stuff.

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Nice avatar....."Not my gumdrop..... button!"

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

Maybe you could hack up an extend-a-flue and put you a little door in the side? Might be a little weird to make trips up to the rooftop to baste the meat, but a warm house and a big pile of BBQ couldn't be better. I guess if you are building from scratch, that opens up a whole other set of opportunities. On the crude end of the spectrum, there is always 'Dirty Steak' which is cooked like tasajo. Build fire, make coals, drop steak on coals 5 min per side and eat.

BJN644 said:

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

Get your self a Harmon Oakwood with the accessory grill, works great. It's not a smoker but taste just like cooking over the open campfire right inside your home.

Click to expand...

Why would I replace a superior product with an inferior one I can cook steaks in my stove too.

cozy heat said:

babalu87 said:

There has to be a way to take advantage of wood stove smoke for purposes of making tasty meats and cheese.

Has anyone tried it?

Click to expand...

Maybe you could hack up an extend-a-flue and put you a little door in the side? Might be a little weird to make trips up to the rooftop to baste the meat, but a warm house and a big pile of BBQ couldn't be better. I guess if you are building from scratch, that opens up a whole other set of opportunities. On the crude end of the spectrum, there is always 'Dirty Steak' which is cooked like tasajo. Build fire, make coals, drop steak on coals 5 min per side and eat.

Click to expand...

I have a tee-fitting outside where the class A exits the house and dont think I havent thought of a pipe/fan system to force draft smoke through a box with it either :D

All I have to do is take the clean-out plug off the bottom and attach my contraption. Where can I get a fan that can take that kind of heat?

tasajo
Been there done that
Gotta have a Mojito or a Magarita with that

Eric Johnson said:

Hickory and Black Locust set the standard by which all other firewoods are judged.

Click to expand...

But hickory smells much better even when your just cutting it let alone burning it. So hickory wins 8-/