I've heard people say that any tree that produces a nut or fruit should work fine for smoking wood.
Is that true? I have to trim a crab apple tree in our yard ... would those trimmings work fine for smoking wood?
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The crabapple is of the genus, Malus, which is the same as the apple. Therefore the answer is yes, you can use it effectively. You should let it dry for six months or more in my opinion. Also, because all Malus are susceptible to fireblight and several other problems, when you prune yours you should clean your pruner or saw after each cut to prevent disease and protect your tree. You can use alcohol from the store or a solution of several tablespoons of bleach mixed with a quart of water.
I hope this helps.
I hope this helps.
That should be excellent wood for using to smoke!
Peggy
Peggy
I have used crabapple and ornamental plum wood also. Very good. I just leave it on top of the shed for the summer in the sun. Maybe too dry, but good flavor left.
how about Mulberry?
Raider, check out the link I posted, Mulberry is listed.
Hmmmm, Seems a debate about green vs seasoned. My favorite is fresh cut red oak. I know that goes against everything you guys say but I likes what I likes. Steve from Taiwain was over I didn't tell him what wood I used until after he ate.
I cut a branch that is just able to fit in the wood box length wise and 1 - 1.5 inches in diameter. From time to time I'll mix in some other wood for a differnt flavor.
I do have several differnt woods in my selection.
I cut a branch that is just able to fit in the wood box length wise and 1 - 1.5 inches in diameter. From time to time I'll mix in some other wood for a differnt flavor.
I do have several differnt woods in my selection.
Raider,
We use green wood, citrus usually, when we smoke on the Brinkmans. It works just fine. I figure the moisture in it wouldn't be any different from soaking dried wood in water before using. I haven't ever used it in the 150. It's a moister cook. What smoker are you using?
Thanks, Peggy
We use green wood, citrus usually, when we smoke on the Brinkmans. It works just fine. I figure the moisture in it wouldn't be any different from soaking dried wood in water before using. I haven't ever used it in the 150. It's a moister cook. What smoker are you using?
Thanks, Peggy
I believe it is the 50 model. After we ate I told Taiwain Steve what I used for wood he was amazed and agreed that it goes againest what is discussed here.
I learned smoking from a old man that lived out in the woods sort of like a hermit. He cooked everything outside pretty much and used what he could find to do it with. I guess it's a taste thing. So far nobody has complained about being bitter or too much smoke. But of course it's done when it's done so maybe the rewfreshments while they are waiting has dulled the taste buds.
I learned smoking from a old man that lived out in the woods sort of like a hermit. He cooked everything outside pretty much and used what he could find to do it with. I guess it's a taste thing. So far nobody has complained about being bitter or too much smoke. But of course it's done when it's done so maybe the rewfreshments while they are waiting has dulled the taste buds.