Fresh cut apple wood


 
C

Chris Derum

TVWBB Member
My brother just gave me some chunks of apple wood from some of the trees he trimmed on his property this spring.

Anyone know how long I need to let it season before I can use it in the WSM?

Looks like I scored on a nice supply of apple wood!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Derum:
My brother just gave me some chunks of apple wood from some of the trees he trimmed on his property this spring.

Anyone know how long I need to let it season before I can use it in the WSM?

Looks like I scored on a nice supply of apple wood! </div></BLOCKQUOTE>
Depends on the size. If you cut it up into chunks like you would put in the WSM you can use it pretty quick, about 1 month. The smaller you break down (don't make chips though) the faster it will dry out. I'll tell you that green apple wood is very nice to use as a smoke wood, I use it often. Many will tell you not to use green wood, but just use 1/2 of what you normally would and all will be just swell. When I make my RoadSide chicken, that's what i use for some extra flavor. I just walk down to the apple tree and cut off a piece and place it on the coals. Green apple wood is awsome. But don't over do it. Just remember to keep it off the ground away from insects. I store all my wood inside, with plenty of room for it to breath. Don't bag it up.
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Chris if you want to season the apple chunks sooner than later, place them in a milk crate and place the milk crate in your attic (not on the insulation). They will season twice as fast like this.
 
Thanks guys. I'm excited now. I was thinking I would have to wait a year or so before I could use. Seemed sort of dumb to be buying apple wood when I could get it for free from my brothers property.

Luckily my bro cut them up into a managable size. A little bigger than I would normally use, so I just might split the chunks in two.
 
Saw a 3-time champ Quer on Food Network last night, can't recall his name cooking in NY.
He was using "fresh cut" applewood! (from his backyard?
 
I forgot his name, but he's a 3 time MIM champ.

He said his secret is using "green" apple wood, as it burns slower than seasoned wood, thus giving it the right amount of smoke because you burn less wood.

I think that's how I heard it ( I wasn't paying real close attention until I heard the tail end of his statement).

I thought, huh?

Somebody correct me if I'm wrong.........
 
this subject always made me want to ask, i'de give money to know the truth too... but remember that 'buz' guy on bobby flay's "throwdown"? He's a rib dude, and he said he uses 'wet' white oak... He claims later that loading his smoker w/ so many ribs+ the WET WOOD gives him all the moister he needs w/ out having to use water.. this tells me some people think that the moist cooking environment is still important. I tell you what, I don't use water anymore but if you do and think its important... keep doin it cause I don't know how anyone could really know, I mean crock pots hold moister, and vwalla! the meat comes out just falling to pieces.. moreso then if they were in a dry oven... I don't know.. just a thought, doesn't matter to me either way, just fun to debate.
 
I have used several kinds of wood green and not had ill results. As a matter of fact when I used some green maple my ribs tasted like I poured maple syrup over them. It turned out so good that I have debated actually pouring some over them once to try it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry Pollard:
Saw a 3-time champ Quer on Food Network last night, can't recall his name cooking in NY.
He was using "fresh cut" applewood! (from his backyard? </div></BLOCKQUOTE>

That is Mike Mills.......he's the only 3 time MIM champ ever! Now that's good consistent BBQ!
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