Seasoning wood for a delicious, flavorful smoking session is not an overnight task. The process of seasoning begins many months ahead of time and can last anywhere from six to eighteen months depending on the type of wood being seasoned.

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Well-seasoned woods ensure that your barbecued food will have a rich taste with deep flavors you can only get by using freshly prepared meat smoked over high heat in dry smokehouses or beechwood logs.

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