Seasoned wood

RugerNiner

If I cut wood from a live tree this month(9/18), how long do I have to let it sit and dry before I can use it in my grill/smoker?

Cherry, oak and apple.

CbtEngr01

You can use green wood for smoking, if you have a got fire/coals. The smoke will flavor will be more intense, therefore will require less of it. Especially careful with apple, too much of a concentration will taste bitter.
But when seasoning the wood; a year is a good rule of thumb, but depending on how its stored, the temp, and the humidity, a few months to a year should,do,it.

asop

I've stacked split oak, hickory, maple etc. both outside & inside an unheated shelter. Sheltered maybe burned better than outside kept. But, mox-nix, outside not much different. I'm talking about burning in a fireplace.

yoshmyster

Green to about a year is best for smoking (depending on how dry the wood gets in your neck of the wood). After that you're looking at soaking the wood for a few days before smoking.

I'd keep the fruit tree cutting large until you're cooking to lessen the loss of moisture.

Oak? Split it while you can before it dries.

As long as your smoke is rolling out and isn't being captured and kept in it shouldn't make things bitter.

Mobuck

I used fresh cut hickory when I had a smoker.

allen griggs

If you were talking about a new wood stove, gotta let it set for 2 to 3 years in a stack with cover.

But for a smoker you could use it green.

RugerNiner