O.K. I am going to share a secret that my fellow caterers and barbecue professionals won't tell you. But, I get my "dried" wood chunks from a local supplier to the restaurant trade. You will have to buy a minimum 50 to 100 pound sack from them, but if you barbecue as much as we do that will only last you about 4 months.
The key to having that much wood charcoal is keeping it dry and pest free - so, when you get the sack cut it open with care. When you are done get a nice sized piece of rope and tie it around the sack and hoist it off the ground in your garage until you need it again.
I also make good friends with some of the tree removal services around town. Whenever they cut down an oak or a plum tree or even an almond, pecan, or walnut tree they save me a couple of huge chunks of wood and sell it to me on the cheap. I take it home, chunk it up, store it, and let it dry out for a couple of months by hanging it in my garage or storage house.
Post by socalsmoker on Dec 28, 2009 19:37:37 GMT -5
For us in southern california, I go to a place in the City of Industry that supplies lump and wood to the L.A.food service industry. I buy my wood from them in 45 lb bags for around 10 bucks. I have to chop them down and saw em into chunks but I only have to buy wood every -3- years! You can get Mesquite,Hickory,Apple,Pecan and Almond. I think they also have them in chunks. They carry Royal Oak and Cowboy lump. They do not ship to residences but you can go down there Mon-Fri with your pickemup truck. Here is the website: calchar.com/
The tree removal services is a great idea. I live in Iowa and there are hickory, apple, and oak trees everywhere. I contacted a local farmer and he sold me an entire hickory tree for $70.00. Helped me cut it up too! It is stacked in my garage and I doubt I'll ever need more.