Raw white oak

[chris8sirhc]

if were just talking in absolutes, of course. But the odds are incredibly low that he would leave out a key selling feature.

[rumBum2]

A few pieces of firewood will work as long as you know for sure that it's white oak. You should also trim an inch, or so, off of each end because it will probably have some oil from the chain saw.

You can also order white oak lumber online. I got a piece a while back from Rockler.com that was on sale for $5. It was 3/4" X 3" X 24". Problem was shipping - more than the sale price of the wood.

Whatever route you take, don't count on it being properly seasoned. Most lumber is kiln dried and that doesn't really cut it for our purposes. I sort of force-seasoned mine. Cut it into sticks (3/4 X 3/4 X 5 inches), put it in a jar, fill with water, put a lid on it, and leave it for a couple of weeks. After soaking, lay it outside to dry for a couple of weeks. Do three cycles of this and it's ready to toast/char. You basically want to soak it enough times that the water comes out clear.

Posted with Truckinbutch.

Thanks for posting this. Just filled three jars with sticks and have enough for a couple dozen+ jars. Its a bit time/labor intensive but its free!!

[Spankey]

I can't remember where I saw it but at one time or found a list of woods and what flavors they add. And it also included the flavors of white oak with the different toasts and chars. I really really wish I book marked it. If anyone knows where I might have found it I would be greatful if you could post the link

[S-Cackalacky]

Spankey, is this what you're looking for - viewtopic.php?f=4&t=50348&hilit=toasting+chart" onclick="window.open(this.href);return false;" rel="nofollow ?

[S-Cackalacky]

A few pieces of firewood will work as long as you know for sure that it's white oak. You should also trim an inch, or so, off of each end because it will probably have some oil from the chain saw.

You can also order white oak lumber online. I got a piece a while back from Rockler.com that was on sale for $5. It was 3/4" X 3" X 24". Problem was shipping - more than the sale price of the wood.

Whatever route you take, don't count on it being properly seasoned. Most lumber is kiln dried and that doesn't really cut it for our purposes. I sort of force-seasoned mine. Cut it into sticks (3/4 X 3/4 X 5 inches), put it in a jar, fill with water, put a lid on it, and leave it for a couple of weeks. After soaking, lay it outside to dry for a couple of weeks. Do three cycles of this and it's ready to toast/char. You basically want to soak it enough times that the water comes out clear.

Posted with Truckinbutch.

Thanks for posting this. Just filled three jars with sticks and have enough for a couple dozen+ jars. Its a bit time/labor intensive but its free!!

I just did this with a cherry tree trunk that I cut into sticks. I still need to toast and char. I'll be trying them with some apple brandy in a few weeks. Glad you found the post useful.

[rumBum2]

this is all i have in my notes:


edit:
S-cak i have a good size cherry branch that self seasoned in the yard for a year.. i did try some to my surprise it gave off very strong tastes so i haven't been using it. Would you rec. doing the same thing to the cherry wood??

[still_stirrin]

...i have a good size cherry branch that self seasoned in the yard for a year...Would you rec. doing the same thing to the cherry wood??

When I toast cherry wood, I usually use a lower temperature (300-350*F). The toast evaporates some of the juices that have a sharp, astringent taste. The lower temperature gives me a hint of sweetness from the wood when done. And the light toastiness adds a softer note to the flavor. It is a different wood (organically) than oak so it's flavor an aroma profiles are different as well.
ss

[S-Cackalacky]

S_s, thanks for posting that. I haven't toasted mine yet and will follow your recommendation.

RumBum2, the outdoor (natural) seasoning process doesn't work as well if the wood hasn't been split, or at least takes a lot longer. The natural lignin needs to be able to leach out with wetting and drying cycles. With the artificial method I used, the first soaking in the jar left the water a bright orange color. By the third cycle the water was clear. I left the sticks in the jars of water (1 gallon pickle jars) for at least two weeks and put them outside to air dry for two weeks. So, it was about a 3 month process. I haven't used the cherry sticks to age anything yet. I have tried some oak sticks done the same way and they worked out fine - even though I might have toasted them a little too hot.

Good luck with it.