apple chunks

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
+1 several times over. I find the lighter flavor woods (Apple, Pecan - never tried Peach, but that sounds very good) with just a touch of something 'stronger' is the way to go. We maybe 'Wozzies' here in So. Oregon, but a light touch (Personally cut Alder was the standard for a lot of years) is the usual choice.
 
 
I never thought of mixing smoke either. have a Bradley digital with the bisquettes. Would be easy to alternate them but might that change the flavour or would one smoke be primary and over power the other? Just thinking out loud here.

Kully
 
I've found that when mixing smoke they tend to blend together. You can change the flavor by varing the percentages of each. Ie instead of 50/50, try 70/30 or maybe 50/30/20.
I've never had a bad mix? I like to add a bit of mesquite occasionally too,
 
Anybody add any of the flavored ash to their smoker?  Given a gift of bourbon char from JD barrels but haven't tried it yet.  Worried about flame-ups and the like.
 
I just smoked 2 pork butts on my WSM 225 using peach and one chunk of hickory........... My family said it was the best I have ever done.........    Got the idea from Myron Mixon... I actually purchased my peach wood from Jacks Old South..
Low & Slow

I totally agree. I read Myron's book and tossed a couple emails with him. I decided to try some peach wood and am hooked. Also mixed with some cherry. There is a place in Fruita CO called fruitawoodchucks.com. Best selection and prices in the US. The guy has a great curing system for cutting the wood and drying it out.
Go Buckeye's!
 
I have been using apple wood (chunks) more than any other flavor for all but beef, such as brisket, for which I still prefer hickory.

For us, the apple flavor is delightful.

The temptation to "over-smoke," a very subjective term, has been an extremely hard one for me to overcome.
 

I have yet to have too little smoke flavor and have been systematically dialing it down to find that sweet spot of jusssst riiiight.

Goodness, my first first time experience with smoking, many years ago, threw me off smoking entirely until last year.

Knowing absolutely nothing about smoking, I used a inexpensive charcoal-fired bullet smoker and creosoted those ribs so bad I had to throw them out.

Yesterday, I smoked nine chicken-broth/apple juice injected chickens in a single go, for a get-together.

I only used two medium sized apple chunks at 225 degrees which lasted about 1 1/2 hours. No more smoking after that.

I foiled the chickens after the initial smoking and continued at about 300 degrees. I removed the foiling for the last 45 minutes at 350 degrees for skin finishing.

Without a doubt, the results were the best beer-butt chickens I have ever smoked. They were not overpowered with smoke and the apple wood flavor was wonderful.
 
I generally mix Apple with Mesquite - usually 2 or 3 to 1 ratio (heavy on the Apple).  Awesome results, on either pork or poultry.  Tomorrow is Salmon, curious to see how that works out.

Enjoy!

Larry
 
I guess I have. Academy Sports sell Jack Daniels whiskey barrel chunks in a bag. Great flavor.
Smoke is actually sweet like cherry, taste is wonderful when mixed 20/80 with something light like pecan. Happy experimenting!!
 
I've found the same thing. I generally load the basket with chip and when they're gone, no more smoke. That usually translates to about 1-1/2 to 2 hours for buts that will smoke for 8 hours. I've found that's plenty of smoke.
 
I guess I have. Academy Sports sell Jack Daniels whiskey barrel chunks in a bag. Great flavor.
Smoke is actually sweet like cherry, taste is wonderful when mixed 20/80 with something light like pecan. Happy experimenting!!
I have a bag of those Jack Daniels oak barrel chips I bought at Ace Hardware but have not tried them yet. I have used pecan, peach, and cherry with good luck and flavor.

Being from Texas, I first went for mesquite and over smoked with it which was a disappointment. I stopped using it all together but will revisit mesquite again now that I have a grasp of how much is too much smoking.

Looking forward to smoking a turkey for Thanksgiving in the vertical smoker. Will pick up a turkey blaster locally for that or order it on-line.
 
Just did some brined bluefish with 50/50 mix of Alder and Hickory.  My most sincere critic, my brother the life-long commerical fisherman said it was excellent, but I am still so strongly partial to a 50/50 mix of apple and cherry.   Peach is hard to come by here on Long Island, but would like to mix it in.
 
Just did some brined bluefish with 50/50 mix of Alder and Hickory.  My most sincere critic, my brother the life-long commerical fisherman said it was excellent, but I am still so strongly partial to a 50/50 mix of apple and cherry.   Peach is hard to come by here on Long Island, but would like to mix it in.
 
I just did two chickens with briquettes and Mulberry, they were great. Mulberry is a sweet wood and we have a lot of them in Illinois so it isn't too hard to get some.
 
All friut woods are great I get alot of peach from local orchards and apple and pecan from my place Im going to try plum we have several that we trim every year the cuttings are just now getting big enough to keep ,a beer can chix smoked with plum wood maybe some chineese 5 spice rub ,,,,,,,,,,,,
icon_idea.gif
 
I am a novice smoker, very quickly abandoning my grill.   I was wondering about Choke Cherry.   I would assume it has similar qualities as Cherry, but thought I'd ask?   I have one taking over my back yard that I am getting ready to do major pruning on and am thinking of keeping for the smoker.
 
Chokecherry should be great, but I think I.' d mix it 50/50 with something like pecan. I'd love to have a bunch of the Berries,.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky