I'm going to be smoking commercially as some of you may know. My regional coordinator has decided that we will be using green apple wood for all our meat (no fish). He got this idea from some guy who runs a chain of bbq spots named Memphis BBQ, or something. I've never read anything about green apple wood. The reasoning is that we don't have to take the time to soak it to speed up our production time. Anyone use or hear anything about using green wood? I have suspicions about it being bitter or possibly even slightly toxic...
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12/7/06 at 2:23pm