Apple Wood

Discussion in 'Woods for Smoking' started by waysideranch, Jun 28, 2008.

  1. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Quick question. Used apple for the first time ever smoking and I couldn't even tell them meat was smoked. I use hickory 99% of the time because i like it. After the apple it had no bite to it. I like to taste the smoke. Any thoughts on apple wood would be appreciated.

    Scott
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Scott I too found it to be a very light if there taste. I think I will try it on some chicken next but for beef and butts I'll stick with hickory. It should probally be good on fish too.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    It is a light smoke to me too. I use it when I cold smoke nuts, honey, some cheeses and olives. I also smoke for a longer period of time than ususal.
     
  4. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    It does give a light flavor... try mixing it.... i like a blend of apple and cherry with chicken....
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    That's exactly what I was thinking BLBBQ - just bought myself some apple chips and plan on mixing it with some of the precious cherry chunks I received from a friend, to use on some ribs this week.
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    If yer used ta hickory, any a the lighter woods are gonna taste like it's not there. It is a mild wood suited fer say chops, fish, fatties an such, beef is gonna overpower it, so will the larger cuts a pork.

    As others have said ya can mix it in, but you still will not have a heavy smoke, It like other mild woods er suited fer certain smokes an some just need hickory.
     
  7. davenh

    davenh Smoking Fanatic OTBS Member

    I feel the same way, use Hickory most of the time. I don't seem to get the deep flavor I like without some Hickory going. I usually mix Hickory with Cherry or Apple for poultry. Pork is always Hickory. Beef gets Hickory and Mesquite. Will try Apple on my next salmon smoke.
     
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    For my personal taste, Hickory is just too strong for me. So it makes sense that apple is my favorite wood to smoke with. I use it for just about everything. However, for long smokes like Boston Butts, I mix it about 50/50 with Oak.

    I will say that I have done 2 cooks of spares side by side. One with strait apple and lump, and another with just lump. While apple isn't strong, you sure know when it isn't there.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I've had the same experience, so I now mix apple with mesquite or hickory. It does help the mild apple taste.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    spam reported
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    on some things.........hickory is just too strong......like the mushrooms i did........folks who ate em, loved em, but thought the smoke was to heavy......so next time, will use apple.........did you use apple for the entire smoke?.......and was the smoke heavy?

    I have used apple before, and love the taste, specially on pork......but i also smoke it heavy.........
     
  12. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    My mushrooms were terrible. They didn't turn out worth a crap. To dry. Yes i smoked with apple the whole time. I will smoke some fish with apple next time to give it a chance. I'm mostly a hickory fanatic.
     
  13. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i use apple on fish mostly, pecan is a little heavier but if you want something substantial without going all the way to hickory some seasoned sugar maple might be in order...
     

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