Applewood questions

B

bigjim

Mess Cook
A rather large apple tree blew down in my son's yard, and as a result I now have around a half pickup load of apple wood.

In general, I have liked most apple smoked foods I have tried, but know nothing about using it. Is there anything I should do different than with hickory? I would assume that the flavor of apple would be lighter than hickory, but don't know how much.

Any suggestions and/or recipes would be greatly appreciated.

I use a small Brinkmann smoker and a Weber grill.
 
BamsBBQ said:
no different... make sure its seasoned(dry it out)... i cut in chunks

smoke away

applewood imparts a sweeter smoke...i use it alone as well as mix it up...it works wonders on fish as well as most meats.

Wood Smoking Flavor Chart
Click to expand...
Thanks. I intend to slice it up on my band saw into around 3 or 4 inch pieces, and split into smaller chips. (Removing the bark)

Have you ever tried making pastrami with apple wood?

Appreciate the link.
 
yes i have actually.... Bring your smoker up to about 200 F and once stable add the meat and slowly smoke the meat between 200 F to 225 F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!

You only need apply smoke for about 3 hours so after that you can just use heat (no wood chips) or transfer it to your oven for convenience. I prefer to add some smoke slowly the whole time it cooks, but I don’t’ find a huge difference. Once the meat gets up to about 160 F you may double wrap it in foil and continue cooking until the internal temperature reaches 180o F, then remove it from the smoker and cool. You only need apply smoke for about 3 hours so after that you can just use heat (no wood chips) or transfer it to your oven for convenience. I prefer to add some smoke slowly the whole time it cooks, but I don’t’ find a huge difference. Once the meat gets up to about 160 o F you may double wrap it in foil and continue cooking until the internal temperature reaches 180F, then remove it from the smoker and cool.
 
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