Smoking with green apple wood

Please Watch in 1080p HD. Green wood will cause creosote buildup on the meat.

There is a reason why apple is considered the best wood for smoking pretty much every kind of meat turkey brisket and even chicken.

Smoking with green apple wood. Apple wood is a fine option as it results in a light fruity sweet smoke flavour. It is excellent to use for beef pork chicken and fish. You need to avoid woods that produce high volumes of tars because you will end up with blockages so avoid using any of the evergreen trees.

The short answer to that is yes green wood can be used for smoking. However when it comes to the taste green wood gives to food the jury is out. Some feel it gives food a great taste while others say not so much.

Here are some opinions to explore. When green wood is used so much of the fire is required to drive off moisture during the burning process and along with this is where some of the undesirable flavor compounds are generated. What do you smoke with apple wood.

Its commonly used when smoking salmon but it goes well with most fish pork poultry and light-meat game birds. Joined Nov 22 2006. Im going to be smoking commercially as some of you may know.

My regional coordinator has decided that we will be using green apple wood for all our meat no fish. He got this idea from some guy who runs a chain of bbq spots named Memphis BBQ or something. Ive never read anything about green apple wood.

Apple is one of the classic smoking woods. It burns quite hot and gives a decent smoky flavor. It can work well with any meat or veg and gives a bit of a sweet fruity flavor.

Green wood will cause creosote buildup on the meat. Green fruit wood especially Apple contains trace amounts of arsenic. This is why we avoid apple seeds.

I scored some apple last weekend and would love to put it to use grilling and eventually smoking but I dont have any experience with it yet so Im looking for pointers. Right now the wood is in 20 long rounds from about 3 diameter up to 14. Some is long dead and mostly seasoned and the rest is green yet.

Apple Mild and fruity apple wood complements pork well. However it can overwhelm poultry if smoked for too long. Cedar This woods strong flavor is best for smoking fatty fish like salmon rather than poultry.

Cherry Sweet and fruity the flavor of this wood blends best when smoked with hardwood-flavors like oak. It also adds a nice color to poultry. Maple Mild and.

Greenit apple wood or even sugar maple will give a completely different smoke and flavor than does cured. The moisture contained in especially the fruit woods tends to be sweeter and forgiving. Hickory and even oak as well as other hard woods shouldnt probably be used greenmy opinion.

They especially love the apple so we smoke mainly with pecan wood. I have buckets and buckets of the stuff. I used to feed apple wood branches to my rabbits.

They eat all the green bark off and leave a nice clean stick ready to use in the smoker. If you find a way to keep the wood from hitting the bottom of the cage itll stay pretty clean. Green wood can be used for hot-smoking as long as youre not counting on the green wood alone to be the heat source.

Once when I was cooking for friends party with all the wrong equipment I hot-smoked a turkey in a covered gas bbq using very lowindirect heat with thin applewood suckers cut from a tree just seconds before use thrown right on the lava rock. Cherry ash hickory mesquite apple oak peach and pecanthe list of woods you can use for smoking goes on and onThe fact that there is such a wide range of woods suitable for smoking means that if youre lucky you might just have a tree on your property that will work perfectly the next time you plan on making a deliciously smoky brisket or pork butt. This popular wood for smoking is a Midwest and Southern barbecue favorite.

Its so strongly associated with bacon that some people say that hickory-smoked food reminds them of bacon. It has a strong pungent smoke that adds strong sweet and smoky flavors to meat. Its especially popular with bacon and pork ribs.

After some work stuff I needed to do this morning I did not want to waste a nice day here in Minnesota. I decided to split a bunch of the apple wood so it wi. The term applewood smoked is used to describe any food meat or vegetable thats been cooked over an applewood-burning fire.

Food is placed on a grill or smoker in which applewood chunks splits or logs are being used. Once lit the applewood will release smoke that injects the food with a semi-sweet apple-like flavor. I love Cherry because of its flavor as well as the coloring of the meat.

Smoking a light flavored meat with cherry can over-power the flavor of the meat. Great on Pork Beef ect. I use it on Chicken thighs and other fowl but not chicken breasts.

I also love apple which is almost a universal smoking wood much like Alder. There is a reason why apple is considered the best wood for smoking pretty much every kind of meat turkey brisket and even chicken. The refreshing natural flavor of salmon goes very well with this subtly sweet wood.

You can also try mixing apple wood with a touch of mesquite for an earthier flavor and enhanced smoky taste. Avoid green wood. Crabapple is very similar to apple wood and can be used interchangeably.

Fruit such as apple apricot or cherry fruit wood gives off a sweet mild flavor that is good with poultry or ham. Grapefruit is a mild wood that produces a good smoky flavor. Its a good wood.

Thank You so Very Much Wendy Jonathan Kathy and Miss Lucy. Please Watch in 1080p HD. Thank You so Much for Watchin Fritz.

Think of smoking woods as existing on a spectrum from mild to strong. On the mild side are fruit woods like apple peach cherry and pear which.