apple chunks

[njsmoker83]

just got some apple wood chunks with my wsm 18.5. i hear its really good flavor

 

[subzero]

Apple is quickly becoming my favorite smoke. I love it on ribs! Even some relatives that claim to not like smoked foods will eat it up when smoked with apple.

I'm sure you won't be disappointed.

 

[njsmoker83]

and you can put decent amount in right?  i hear it doesnt overpower like hickory or mesq

 

[adiochiro3]

and you can put decent amount in right?  i hear it doesnt overpower like hickory or mesq

Apple wood is nowhere near as strong as hickory or mesq; however, TBS (thin, blue smoke) is still the appropriate order of the day.  I love smoking with fruit woods.
 

 

[coffee_junkie]

Been using apple for 15 years.....my favorite, and there are always apple trees around that need trimming.

 

[mballi3011]

Yes apple is my go to chips/chunks I aways have some of them around the grilling area of my back porch.

 

[richoso1]

Apple and Cherry are probably the most popular of the fruit woods used in smoking. They are compatible with many hardwoods, including mesquite and hickory. I usually mix the fruit woods with some type of hardwood.

 

[njsmoker83]

Apple and Cherry are probably the most popular of the fruit woods used in smoking. They are compatible with many hardwoods, including mesquite and hickory. I usually mix the fruit woods with some type of hardwood.

i never thought to mix them.

 

[scarbelly]

I like a mix of apple and pecan or maple - the combo puts out a great taste

 

[flash]

Just remember that the meat doesn't take any more smoke past an internal temperature of 141 degrees.

 True, but that is Internally only. The surface area will take on smoke thru out the cook.

 

[cabrego]

+1 on the apple and pecan wood.

 

[vichi lobo]

this is an interesting conversation, is there anything about using Italian Plum wood that i should worry about?  I had a large limb break off recently and am saving it for the smokerr

 

[senseirogue]

How long does the wood, either cherry or apple, have to dry out before it can be used?  I recently used some of my cherry wood, cut only last week, and soaked for only an hour, before cooking, and I'm guessing it either hadn't soaked long enough, or was too green from the start, as it burned up very quickly.  My BBQ was great though.  Any thoughts on this? 

 

[thrifty token]

Vichi Lobo --

Plum Wood:  The flavor is milder and sweeter than hickory.  Good with most meats, great on most white or pink meats, including chicken, turkey, pork and fish.

Try this link on Smoking Wood Flavor:

http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf

Enjoy!

 

[smokinhusker]

Apple and cherry are favorites. I like mixing them with the others, especially with oak, maple and pecan

 

[johnnybuckeye]

I just smoked 2 pork butts on my WSM 225 using peach and one chunk of hickory........... My family said it was the best I have ever done.........    Got the idea from Myron Mixon... I actually purchased my peach wood from Jacks Old South..

Low & Slow

 

[vichi lobo]

Thrifty Token,

That is a great list, i have printed it out and it now lives in my permanent smoking binder.  Here in the west most of the fire wood is pine or other conifers.  Fruit wood is a bit more rare so we hold onto what we find.

thanks again.

vl

 

[smokedreb]

I've always done apple, on my last Pork Butt I had to make a store run for more chunks, I wish I was lucky enough to have it grow on trees.

 

[peddler]

+ for Pecan.

 

[mikebham]

I usually mix apple & pecan 50/50. Excellant smoke, excellant taste.No complaints from the crowd - ever!
Also, try some Jack Daniels barrel pieces, mmmmmmm.

Happy smoking!