I’ve posted here before and someone told me to let the seller split the wood by type, but unfortunately he brought it mixed. They are: olive, citrus, cherry and I suppose some type of nut (maybe almond). Can I use them randomly or should I be aware of what I’m choosing for each meat type?
View all comments
as long as they are seasoned properly you're in subjective-as-fuck territory and highly encouraged to mix and match your wood smoke flavors from this explorer perspective.
Though maybe deal in larger sets with someone who moves bigger volumes next time. Just for the sake of uniformity.
I’m actually scared about that, asked him if they’re 100% dry and he just answered telling me it’s maybe 90% and asking if I’m using them for grilling. I said yes, he told me “then you’re good.”
I didn’t have time to check on it because I had an appointment, but tried cutting one log half way and it seems dry. They also look really old.
how long you been doing this?