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dabs said:
Never used green wood before - I thought it put a bitter tasted in the meat???? Can you shed light on that?

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DuckMeRunnin is the one that turned me on to using green wood. He gave me a piece of green pecan a couple of years ago, and I've used nothing else ever since. In October I scored about 5 green pecan logs. They are about 18" long and maybe 8 - 10" in diameter. I tried splitting one of the logs with a maul, and after a dozen solid hits, gave up.

So I took the ole chainsaw to em, and cut off 2" slices of the log - then split those into chunks. They'll smoke for a good couple of hours. The smoke is sweet - not bitter at all.

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