Apple Wood for Butts

[Craig Cole]

Yesterday I tried something a little different for my smoke wood. I'm a typical hickory guy, but I had a nice piece of apple and decided to use it as my smoke wood.

Everyone at my party (20ish) all complimented on how well my pork tasted. I'm no pro, but in judging my pork I think it was my best ever.

It has a gentle smoky aftertaste, but doesn't taste like I ate a bag full of charcoal.

I tried to eliminate the white smoke from my meat, so I'm sure that helped greatly, but I really like the apple wood smoke flavor.

I guess my technique is getting better in addition to the smoke wood.

Anyone else use apple solely for pork?

 

[Bryan S]

I change up every so often on butts. For the past year I was using Sugar Maple, but my last 2 butt cooks have been with Hickory. I also like Pecan, Oak, Cherry, or Apple on butts. I used to use Apple on Butts for every cook, but haven't used it for quite awhile. It's also very good on poultry.

 

[Dudley Rose]

I've used apple a lot. I'm also inclined to use a mix of apple, oak and cherry.

 

[Bruce R]

I mix my apple with a little hickory. Everyone loves it.

 

[Frank Sacco]

Craig,
I'm a apple and cherry wood lover. I use a combination of 2 oak and 3 pieces of fruit wood. Great balance of smoke to spice.

 

[Lee Morris]

I'm with Bruce. I usually use about 70% apple and 30% hickory on butt cooks...unless I'm using sugar maple.

 

[Paul Balzotti]

I use apple for everything I even used a hunk of apple when I did Prime Rib for Mothers day. It ended up being a big hit.

 

[George Curtis]

i like using pecan. next would be apple.

 

[Chris Derum]

The top three I use are apple, cherry and pecan for most smokes. Alternate woods I use on occasion are oak for beef and alder when I smoke some salmon.

For the first time ever, salmon season was shut down for the entire season in my area, so getting fresh salmon is proving to be a challenge.