Green and dry wood


 
E

Erik G

TVWBB Pro
I was lucky enough to score some green cherry, apricot, plum, peach, pistachio, lemon, apple wood and dry apricot, alder, cherry and oak wood.

I typically use dry cherry wood when I smoke my turkey and it comes out fantastic but after smelling green lemon wood (it smells so good), I was thinking I should try something different this year.

Anybody have any recommendations? Please also state if I should use green or dry wood. Thanks.

Erik
 
Eric,

personally, I would use dry wood. Cut the green into pieces and they should be dry enough in 6 to 8 weeks.

Ray
 
I would only use dry wood. If I had only green wood, I would either skip the smoke or get the green wood burning before closing up the smoker so that most of the greenness burns off.
 
Erik, I use green apple quite often, love the flavor of it. Split it small so it burns faster and you'll want to use less of it than you normally would. Lemon is a mild wood so I myself would have no problem using it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Erik, I use green apple quite often, love the flavor of it. Split it small so it burns faster and you'll want to use less of it than you normally would. Lemon is a mild wood so I myself would have no problem using it. </div></BLOCKQUOTE>

Bryan, the lemon smell from the wood is very strong. You don't think it will impart a strong flavor? A lemony turkey does sound appealing though. Thanks.

Erik
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Erik, I use green apple quite often, love the flavor of it. Split it small so it burns faster and you'll want to use less of it than you normally would. Lemon is a mild wood so I myself would have no problem using it. </div></BLOCKQUOTE>

Bryan, the lemon smell from the wood is very strong. You don't think it will impart a strong flavor? A lemony turkey does sound appealing though. Thanks.

Erik </div></BLOCKQUOTE>
Erik, Grab a chicken leg 1/4 and give it a trial run, worst case your out a buck.
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I wouldn't use a nut wood green but I have used fruit wood green several times. It puts the fruit flavor in stronger to the meat so you may want to think how the fruit flavor would taste with the meat.

I done ribs a couple of times pulling some green limbs off of my cherry tree. I bit into the ribs and they tasted like they had been basted with marcino cherry juice. I used green maple once and the ribs tasted like I glazed the ribs with syrup. Now that was good. I am with Bryan you would want to use less wood, especially on poultry.

Let us know how it turns out.
 
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