Generous people


 
B

Brian Bo.

TVWBB Fan
Got the hook-up locally and for years and years to come...as long as I buy some fruit and bring them some pulled pork (the owner's wife requested!).

I've read about being able to use fresh apple wood for smokes but personally, I have not used fresh wood for any of my smokes in the past. I don't know how this stuff burns so I will have to burn a piece and smell it quickly, to see if it smells different than seasoned apple wood.

Anyone here use fresh fruit wood for their smokes. Do you burn with the bark or do you not use the bark? I'd be curious to know!

applewood.jpg


I have to split some of these and allow them to dry. Some of the pieces are over a year old, so they should be ok in a month or so. Moisture from rain and snow is still on 'em. I spent about an hour sawzalling and picking-up already-cut pieces.

Tim, if you're reading this and would like some wood, come on over to Ansonia and grab some from me.
wsmsmile8gm.gif
 
aren't you worried that wont last very long???
icon_biggrin.gif
I use dry wood in my smoker but some (i've read) use it wet. I dont have a clue for the reason that its only apple they speak of though, wood is wood to me. If I remember right they make sure to get a good clean burn though if using it a bit "green" either way your set!! If you split those they would be good enough in a year or less i'de imagine! I only use dry/cured wood cause I see what green wood does to my fireplaces glass....trust me, not good lookin stuff. I've burned apple stumps in there. Dont worry though, plenty of folks on here say it works well and I think it was on account of good airflow, and/or only using small chunks.. I just cant remember, someone will be along that knows and can help! good find!
 
I have used fresh cut apple wood mixed with charcoal and it works fine. I've personally never used it as the primary heat/smoke source but have heard Mike Mills talk about using fresh apple in his big all wood cooker. If memory serves correctly that is/was his choice for all or most of his rib cooks.
 
Brian, I use fruit wood whenever I can. I always leave the bark on. I throw some chunks on the charcoal once it gets going. Always adds a nice subtle flavor to the cook. Cuts done the harshness of hickory and oak.
 
I personally let my apple wood season a couple months depending on it's size and shape. Thicker branches and stuff really don't need a lot of time. If you have large trunk splits then I would definately give them 6 months.

I leave bark on and I never have had an issue... apple wood burning is one of the best smells in my mind. Typically if I'm using fresher wood I just make sure that when i throw the chunk on that its touching 2-3 fully lit coals so I know its going to burn hot.
 
reminds me to call my apple guy. he said something about pruning his trees in the spring.

thanks for the heads up.
 
You guys are too funny.
icon_biggrin.gif


I've cooked with the bark on the hickory I have as well as the oak. Never noticed a difference myself. I guess I should've been more specific...What I meant was have any of you guys used the bark on green wood...not seasoned. I guess it doesn't matter much, does it?

I plan to use the thinner pieces in a few months and have yet to cut-up the really thick pieces...Those will need to rest for 6-7 months, I'm sure.

Hey Tim, give me your e-mail address and I'll get with you locally. I'm going back in a few weeks, after my well-deserved vacation to Mexico, to get some more wood.
icon_biggrin.gif
I'll hook ya up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Bo.:
I've read about being able to use fresh apple wood for smokes but personally, I have not used fresh wood for any of my smokes in the past.

Anyone here use fresh fruit wood for their smokes. Do you burn with the bark or do you not use the bark? I'd be curious to know! </div></BLOCKQUOTE>
I use green/fresh apple wood all the time for smoking. I leave the bark on.
 
Lucky me...I just scored a source for white oak. Already cut and seasoned. I'm going to get a lot of this stuff to last me through next year.

Thank God.
icon_razz.gif
 
You must log in or register to reply here.

 

Back
Top