robgunby wrote:It seems the winds have been kind to us both, as I have some mirabelle from my uncle's farm as a windfall this week! How long should it be seasoned for would you say? And would seasoning in an outhouse be ok?
For firewood I season for at least a year if I can. This allows the water content in the wood to reduce and make for a more efficient burn. Bear in mind that this is for heat and not smoke. A drafty outhouse would make an ideal place to store your wood. If it is less drafty I might be inclined to leave it a little longer, but that is for firewood. Our home is pretty well warmed through the winter months courtesy of the wood burner in the living room.
I was fortunate to have access to a cherry tree that was blown over a couple of years ago. I smoked on some chunks from this the first day I got to work cutting it up. The flavour was good, very distinctive in the meat. It didn't take much to achieve the results I was looking for.
Several months later I followed the same process. This time the flavours were less prominent, more delicate and subtle. SWMBO prefered that. She doesn't like a lot of smoke.
So I don't think there is a right or wrong. Experiment and find the flavour you are looking for. From my experience that alters as the wood dries. Good luck with it.
Posted: 23 Dec 2013, 13:25