Toast damp / new wood

[Demy]

Well. I have always toasted my wood and I have always used seasoned and dry wood selecting the heartwood. I happened to toast a seasoned but slightly moist wood once and received more caramel notes ... I even chewed a small piece as proof. This got me thinking ... I would like your opinion on 2 issues .. 1) have you ever toasted damp but seasoned wood? 2) It is common opinion to toast seasoned wood ... but I wonder if the "new" wood loaded with sap can make a contribution of aroma (after roasting) or would it be somehow toxic (some chemistry expert?) Thanks in advance for your views.

[v-child]

I toast my oak sticks (1"x1"x4") in an oven at 380F for 2 hours. I'll say that between the toast and the char, the wood is pretty much dry.

[Not sure]

I toast my oak sticks (1"x1"x4") in an oven at 380F for 2 hours. I'll say that between the toast and the char, the wood is pretty much dry.

I hand split wine barrel staves and toast at 380 too the color comes on fast with a nice caramel note and yes with that heat it dries out the wood

[Demy]

I toast my oak sticks (1"x1"x4") in an oven at 380F for 2 hours. I'll say that between the toast and the char, the wood is pretty much dry.

I meant start with damp or new wood. Certainly it will be dry in the end.

[v-child]

Wood can be dried naturally or kiln dried, I suppose oven drying is about the same, unless you believe there is some nuance missing in one or the other.

[Butch27]

I just drink white dawg but I am not sure that seasoned wood is the same as dried wood.

[NZChris]

I haven’t, but I have some newly felled oak I can try. What time & temperature did you use?

[Demy]

I haven’t, but I have some newly felled oak I can try. What time & temperature did you use?

When I did it I used my little modified oven (I inserted a rotating basket with a small engine) connected with a PID that I use for beer, initially I set at 150 ° C (302 ° F) for about 1.5 Hours, then I switched to 180 ° C (356 ° F) for about 1 hour. I usually maintain these temperatures (based on the famous chart) to get to the aromas I want, I discovered that a toasting with less temperature but for more time it is better than a temperature that "burns" the wood immediately.

[8Ball]

When ... toasting with less temperature but for more time it is better than a temperature that "burns" the wood immediately.

+1 I’ve noticed the same.

Toasting for longer periods and gradually reaching the optimal heat effect on the wood is a like a spirit run to me.

Bring the heat up gradually on a seasoned batch of wood. Stack it so that it all gets the heat treatment evenly. Use your senses of smell & vision along with time & temperature to decide when it is ready. Let it cool down naturally and air out before using it.

Depending on the spirit, I may use toasted only or I will put a char on it after toasting.

[NZChris]

It better turn out some very special product. I've just walked a mile on a cold, damp, dark evening to fetch a round of newly felled oak that was only just light enough for me to carry home without a rest.

I already have plenty of aged oak out in the weather that I have been using.

[Tummydoc]

Chris, was that uphill both ways barefoot in the snow like I tell my kids what my youth was like?!!

[NZChris]

Funny you should ask Tummdoc

It was uphill for the trip home.

It wasn't snowing. It's autumn here and the coldest day so far this autumn. I was wearing Jandals, thongs, flip flops, whatever you call them in your country. I only wear shoes for funerals and weddings and even then, only if my family insists.

[Demy]

Aia .... I feel responsible for this ... thank goodness we are very far otherwise I would risk life in case of failure

[NZChris]

Don't worry Demi. I have spare corn & barley white dog waiting for a project just like this and my fast aging reactor hasn't been used for a year or two, so this gives me something exciting to try.

[JesseMarques]

Just a thought about the process..
The moisture in a damp or recent cut wood allow sugars to be in solution rather in solid form. This way some sugars can caramelize and react with aminoacids, Maillard Reaction. Also, the presence of water will result in longer time to reach burning temps, resulting in more time spent in Maillard temps
But it's only based in what I've learned in college, I might be wrong

[Demy]

Just a thought about the process..
The moisture in a damp or recent cut wood allow sugars to be in solution rather in solid form. This way some sugars can caramelize and react with aminoacids, Maillard Reaction. Also, the presence of water will result in longer time to reach burning temps, resulting in more time spent in Maillard temps
But it's only based in what I've learned in college, I might be wrong

This is exactly what I thought. It seemed strange to me that no one has ever tried so I asked if the sap still present is somewhat undesirable ... but I don't think. My curiosity pushes me to have "original" ideas ..