Beer Forum

I've got some woods that I need to dry for a homebrew club event coming in Febuary, so my question is should I chip the wood or should I cut it into cubes?

Also, after the wood is dried, and am getting ready to smoke malts in a buddy's smoker, how much wood will I need for a 3 hour smoke? Just sizing up if I'll need more cedar or not

Just a little fact, seasoning wood IS drying wood according to wikipedia, and every (free) book on google. you're not adding anything to it.

Here.

http://www.barbecuen.com/wood.htm#axzz1e19ws2uC

I've heard that cedar and other conifers aren't good for smoking due to the tars and resins...