Green Wood

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cinnamonkc

Smoking Fanatic
Original poster
OTBS Member
Mar 7, 2008
802
52
New Hampshire
I watched a program last night and it showcased Mike Mills, the three time Grand Champion of Memphis in May. One of his tips was to use green wood. He uses strictly apple and he says after years of experimenting he only uses green wood. He says the smoke is much nicer and it takes far less wood to produce the same taste result. He has the wood cut from his personal apple trees before competition.

Just an FYI...
KC
 
I saw that too and was wondering...........

Every thing is "Green" nowdays, why not.......
 
Mike is an expert, been doing this a long time. He knows his cooker and he builds a hotter fire then we use....
I wouldn't advocate doing this on a backyard smoker, you'll waste some good meat!!
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Been usen green apple wood for years, even use half dried muhlberry alot. the creosote of green wood aint the same as railroad tyes from what i know off
 
been using green for years...like the patina it gives the butt
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I use quite the blend though..i bit of apple, peach and pear that is usually green with the non-green hickory, pecan, cherry with a tad...a little tad of mesquite...plus some kingsford and hardwood charcoal...folks don't know what they're tasting, just that it's good. Now if I could make it look pretty then I'll start competing.
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25 years ago thats all I used was green fruit wood in an ECB. I did mostly salmon and never noticed any off falvours. But then again I was also green.
 
i have been putting green apple wood on my grill in tinfoil for a 2 years i don't know if it really flavors much becouse grilling is such a fast cooking but i know it helps with salmon that is when i use it .....and when i do it i throw the bunch right on the hottest part of the grill .......but it must be raped in tinfoil or elss you will just be burning apple wood and that is not "good eats" lol i had to put that in there
 
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