Cleared an old dead Poplar that fell into a farmer's field. Spotted 4 old and long dead brushy trees. Look like apple. I know several people who would take green apple for smoking but is dead and dry also usable for smoking?
Wood for smoking?
- Thread starter turnkey4099
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If not rotted, it's probably OK but make sure it's dry. That's what I use in my smoker. The dryer the better. Control the airflow to control the heat.
Dry dry Oak is my go to wood
sunfish
Fish Head
Same
Same here. I've tried it all & like dry Oak best.
NSMaple1
Addicted to ArboristSite
I have some apple I've set aside the last year or two. It's either that or maple. Yes, dry.
Ive tried so many it makes you sick and im all ways pissed i didnt just use oak
Best pork I ever eat was smoked off dead maple limbs just pulled off the tree. Strip the bark off white oak and it will give the meat a nutty/vanilla taste.
Hickory, cherry, pear, apple, your results may vary.
Never have myself had a friend try it and a sassafras tree dont know of thats spelled right. Said the sasafras tree was like cinnamon. Said the mulberry turned out sweet but was unsure if there was cross contamination from smokeing the sasafras first.
I ran across some apple this spring. The tops were pretty thick and I was given the biggest apple trunk I have ever seen! Splitting it is tough but the aroma was awesome!
Thanks for the replies. I'll talk to the neighbor and see if I can scrounge it. Work it up, stack and let it season for a year. Then see about selling it. I don't smoke meat myself...too lazy.
hedge hog
ArboristSite Guru
I love mulberry
It's a heavy smoke
And can't tell if male or female puts off more or less
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I must be the only one that soaks the dry wood for more smoke and less flare ups. I am however not an expert.
My bother does that also. I cut down a reatty pie cherry I planted years ago and gave that to him for his smoker, I'll donate a bunch of the apple also.
I start with a double layer of unlit briquets, cover with a single layer of fully burning briquets, then toss my smoking wood on top. When finished, the wood still has it's shape but has turned to charcoal. That tells me no flare-ups. Temp remains constant - around 240F. A whole pork shoulder takes about 6 hours to reach 165F. I can get an 8 - 10 hour burn this way. This is in a smoker I built from a vertical 55 gal drum.
panolo
Seldom right...Always opinionated!
I have a friend who just came back from Oregon and smoked some salmon with some semi-green apple and it was phenomenal. I always soak my wood for smoking unless I am doing something like brats where it's a quick couple hours and the casing doesn't have a ton of time to absorb the flavor.
