How long should Mesquite season

[Zilla]

I spoke with a guy on the phone the other day that runs a BBQ supply store in Houston. At some point the conversation turned to using Mesquite for BBQ. This guy told me that Mesquite should season for three years at the minimum before being used to smoke meat. I had always heard that one for seasoning split wood was enough. He also was of the opinion that 8" diameter logs split in half was the perfect fuel for BBQ. Any thoughts on this?

[Zeeman]

12 months should be plenty time to be dry.
z

[Buster]

I know it depends on the size of the split pieces as to how long it's gonna take to season. I go down to two-fist size pieces 'cause they work best in my smallish pit. Experimented with some mesquite split to the size mentioned above and having seasoned for only 3 months but sitting out in the hottest part of the summer. It was fine; had a sweet smell and the leg qtrs came out with a good color. Still wouldn't recommend that shorta time, ESPECIALLY for mesquite.

Don't see how the fella can make a blanket statement about 8", split logs being the best to cook with. Depends on the size of your pit. Heck, if my little pit had a couple of those and a clean burning fire, the temp would be 600* or something.

[jshively]

Clunk 2 pieces together sound like bowling pins hitting together. You are seaoned.

Depends on humidty, heat, etc. but usually 8-12 months.

[jts]

Sometimes people like to quote particular numbers. It makes people think they know what they are talking about. Best way to tell if its seasond or not is to throw a log on the fire. If it starts hissing, smoking, and bubbling crap out the end, pull it off the fire. Sometimes you can burn a ton of wood that was cut at the same time and then you run into a bad log. Just gotta pay attention to your fire so you know whats happening. I usually try to leave green mesquite split for about a year before I even burn it in my fireplace.

[jshively]

Sometimes people like to quote particular numbers. It makes people think they know what they are talking about. Best way to tell if its seasond or not is to throw a log on the fire. If it starts hissing, smoking, and bubbling crap out the end, pull it off the fire. Sometimes you can burn a ton of wood that was cut at the same time and then you run into a bad log. Just gotta pay attention to your fire so you know whats happening. I usually try to leave green mesquite split for about a year before I even burn it in my fireplace.

Did you know 87% of all stastics are made up on the spot?

[TB]

nope, it's 78%.

[bigwheel]

Well can only agree with that feller half way. 8" inch logs in nice but believe I had druther have that size quartered if somebody else is swinging the mall. Guessing he must be some kinda transplanted yankee. If you got good S. Mesquite how long to wait depends on its size and how you store it. Six months be plenty long enough if it aint too humongeous and you got it sitting outside etc. Best test on large caliber wood is to bang it together on the ends. If if makes a dull thud that means it needs more age on it. If it sounds like a nice ring of a wooden bell thats a good sign its ready. Also loook at the ends of the logs and look for drying cracks with will form in sort of a startburst pattern visible on the end of the logs. That is a good sign. Green do not normally have cracks like that.

bigwheel


quote="zilla"]I spoke with a guy on the phone the other day that runs a BBQ supply store in Houston. At some point the conversation turned to using Mesquite for BBQ. This guy told me that Mesquite should season for three years at the minimum before being used to smoke meat. I had always heard that one for seasoning split wood was enough. He also was of the opinion that 8" diameter logs split in half was the perfect fuel for BBQ. Any thoughts on this?[/quote]

[Zeeman]

Well can only agree with that feller half way. 8" inch logs in nice but believe I had druther have that size quartered if somebody else is swinging the mall. Guessing he must be some kinda transplanted yankee. If you got good S. Mesquite how long to wait depends on its size and how you store it. Six months be plenty long enough if it aint too humongeous and you got it sitting outside etc. Best test on large caliber wood is to bang it together on the ends. If if makes a dull thud that means it needs more age on it. If it sounds like a nice ring of a wooden bell thats a good sign its ready. Also loook at the ends of the logs and look for drying cracks with will form in sort of a startburst pattern visible on the end of the logs. That is a good sign. Green do not normally have cracks like that.

bigwheel


quote="zilla"]I spoke with a guy on the phone the other day that runs a BBQ supply store in Houston. At some point the conversation turned to using Mesquite for BBQ. This guy told me that Mesquite should season for three years at the minimum before being used to smoke meat. I had always heard that one for seasoning split wood was enough. He also was of the opinion that 8" diameter logs split in half was the perfect fuel for BBQ. Any thoughts on this?[/quote]

Not to shabby there BW. :wink:
z

[Paul Taylor]

I know that on my Brinkmann S-N-P that 12" length logs are the perfect size. as far as diameter, I would say about 6". Perfect.

Paul Taylor

[txpgapro]

I know that on my Brinkmann S-N-P that 12" length logs are the perfect size. as far as diameter, I would say about 6". Perfect.

Paul Taylor

That's what the wifey says too! :lol: :lol: :lol: :lol:

[danj217]

The one sure way for me is to try and split one.........if it's not seasoned you wont get very far. You will have a tuff time getting the axe/hatchet back out. Seasoned mesquite usually splits fairly easy. The outer ring of the wood will aslo be kinda yellowish normally alot lighter when it's seasoned. You might see some worm holes also. On the other hand, mesquite that has seen it's better days will be very light (weight) and tons of worm holes. This is my primary fuel source for cooks, with an occasional log of pecan. Hope this helps.