Has anyone made their own wood chips for flavoring?
We just had to take down a pecan tree, and I was thinking about cutting some down into cubes (~1 x 1 x 1 in³ or so) and then toasting them at, say, 350°F (
) until they start to pick up a little color.
Sounds to me like a very interesting experiment! I have experimented with oak in the past with very limited success. So, I’ll be interested in following this thread!
I’ve not done it but recommend you season the wood prior to toasting it.
How long do you think for seasoning?
Like I said I’ve never harvested, toasted, and used my own wood in homebrewing so this is all speculation based on my BBQ hobby. I have harvested wood, seasoned it, and used it in BBQ.
I stack the wood loosely in a dry, shaded, well-ventilated area, elevated off the ground. I use a min of 3 months and more like 6 mos to 1 year.
Fresh wood is harsh and green in BBQ. I imagine it’s similar for homebrewing beer.
Pecan is an excellent wood in BBQ. I can imagine it will also be a great addition in beer.
The tree was just felled about a month ago. So maybe I’ll wait and use some in a brew this fall.
This is great information. But can I ask, is “seasoning” the same as kilning, or drying? In other words, if I wanted to use oak, I could take a small log, cut it up into workable chunks and toss it in the oven for a couple days at a low temperature — say 225°F? Would that give me the same result as “seasoning”?
I don’t know if that works or not. I’ve always just let it sit and season naturally.
It would differ at least in that wood that is seasoned in ambient conditions will reach an equilibrium moisture content with the environment. Kilned wood will have a significantly lower moisture content.
That makes sense.
Seasoning entails splitting the wood into smaller pieces. Then stacking it to promote airflow. Give it a cover on the top layer to prevent water from soaking it. Let it age outdoors for 6 months to a year.
Before toasting you would want to cut it into manageable pieces. Half inch cubes, roughly, might be good to maximize surface area and make it easier to put into, and get them out of a fermenter. Toasting should be done at high enough temperature to impart color without charing. I would guess 400-500F. You may want to experiment with that.
Hope this helps.
That was one of my biggest question marks — how hot to toast. I’m aiming for more like a wine cask than a charred whiskey barrel.
You may want to do some experimenting using both time and temp as variables. Too low a temp will just dry the wood further no matter the time. Too high will cause smoke.