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Apple wood for smoking

smokesniffer
smokesniffer Posts: 2,016
edited January 2012 in EggHead Forum
Got some small limbs and branches from an old apple tree, that some one wanted pruned. Spent some time today cutting the smaller branches into small pieces for smoking with. Some of the bigger branches, had moss on them so I scraped that off and then ran them through a saw to cut into small circular pieces. Now I will have to wait till they dry, but I have got a few containers now for smoking. We don't have a huge selection of wood chunks for purchasing up my way. Gassing it is more popular, and the majority of people don't smoke things a whole lot. I have tried Mesquite and for me it is too strong of a flavour, hoping the apple with be a softer smoke Anyone else doing something similar?
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Comments

  • Flamethrower
    Flamethrower Posts: 493
    Apple on pork and chicken is my choice
    LET'S EAT
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  • tnbarbq
    tnbarbq Posts: 248
    I've used apple mainly for chicken and some pork. I have alsomixed apple in with hickory. The apple mellows it some.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • smokesniffer
    smokesniffer Posts: 2,016
    I am wondering how long it will take before the wood is dry enough to use. Anybody got any idea?
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  • stilllaughing
    stilllaughing Posts: 143
    You don't have to wait for it to dry. Some of the top bbq'ers in the world use "green" wood because they say the sap / moisture is even sweeter. I use cherry most of the time. I cut it up just like you do and start using it right away. I get my smoking wood from guys who sell firewood. I also get oak and hickory from them. If you have fruit orchards in your area you can call them because they trim or prune their trees regularly.
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  • smokesniffer
    smokesniffer Posts: 2,016
     Stilllaughing, Right now I have a family that has older apple and cherry trees that haven't been pruned in quite some time. So I don't think there would be an pesticides sprayed in a long time. I wll try the green wood for smoking, I thought it would need to be dried before using.
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  • stilllaughing
    stilllaughing Posts: 143
    A few yrs ago Myron Mixon did an all day class down at BGE Headquarters. He said fruitwoods are even sweeter when the sap is still in them. That same year there was a show about the competitive bbq trail I think on TLC. Four of the top teams were put in touch with me(I'm in the bbq business) here in St Louis because there was a gap in the schedule between Murphysboro, IL and the Royal in Kansas City. They were trying to avoid hauling their riggs all the way back home and I had a place for them to store thier equipment.  One of their biggest issues was a local source of "green" smoking wood. They all chose to haul wood back from home rather than take a chance that the wood wasn't green enough. That being said, it doesn't mean you are going to like the taste of it. Try it and if you don't like it let it dry out.
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  • FxLynch
    FxLynch Posts: 433
    Over the holidays we visited family in Texas, who have an Egg. They were using pecan wood from a recently cut down tree.  It is a little green still, and I was surpised to see it used before dried, but the flavor and smell of the wood is unbelievable.  He gave me a box to take home and I've used it on 2 cooks that were great results.  So far I like it better than the store bought hickory and cherry wood I was using.
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  • smokesniffer
    smokesniffer Posts: 2,016
    Well both of the last two posts have wetted my appetite to use this green wood. Thanks again for the input.

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  • BOWHUNR
    BOWHUNR Posts: 1,487
    Apple is my wood of choice followed closely by cherry.  It just comes down to personal taste.

    Mike
    Omaha, NE

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • smokesniffer
    smokesniffer Posts: 2,016
    Hey Bowhunr how is the finger coming along??
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  • Flamethrower
    Flamethrower Posts: 493

    dont use a chainsaw to cut with,use anything else,dont want no bar oil,I use a sawzall to cut my wood

     

     

    LET'S EAT
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  • smokesniffer
    smokesniffer Posts: 2,016
    Flamethrower, that is a very good point. I did use a hand saw this last time. I was thinking about firing up the chainsaw, but you have a good point. It is quite a bit of work going the "Arm Strong" way. I will get good and hungry while I am hand cutting, more reason to cook a nice meal on the EGG
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  • Baysidebob
    Baysidebob Posts: 489
    I've been through three apple trees and they're all gone now.  I don't think "drying" is an issue.
    My actuary says I'm dead.
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