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ORIGINALLY MISTAKENLY POSTED THIS TOPIC IN THE RECIPES FORUM:
I found a recently downed crabapple tree in the woods, and went ahead and cut up the trunk into smokin' size chunks for my Smokette. Will this wood provide the same results as apple wood which has been highly recommended for pork in this forum?
I don't have much experience with different woods. I've done a lot of basic smoking, but it's always been with hickory and almost always with pork butts, ribs, and the occasional brisket - nothing fancy.
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quote:
Originally posted by BaltimoreBayside:
[qb] Here is what I have for wood types and flavoring, could find anything for crab-apple.

Wood Flavor Chart
Wood type Characteristics Use with

dan [/qb]
Tom beat me to it.....I just Cut-n-paste all that in......shold have known a link is better.

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