Crabapple Smoking Wood
Q: Is there any wood types that I should stay away from? I was thinking of using crab apple. I wasn't sure if there are any woods that may be toxic.
A: Crabapple is a good flavored wood very similar to apple but with its own unique fruity flavor.
Most any fruit wood or nut bearing wood is fine with a few exceptions. Walnut tends to be bitter so I do not recommend using it.
Do not use any pine, evergreen, or other coniferous wood since it produces some really nasty flavors when it is burned. I also do not recommend the use of cottonwood, sweet gum or Bradford pear.
Other than that, woods range anywhere from mild to strong in flavor and the main thing is that you allow plenty of airflow to allow the smoke to flow freely out of the smoker so as to not linger and create creosote on the meat.
Make sure that any wood you use has been seasoned at least 6 months in the dry to avoid creosote and other chemicals that result from using non-seasoned wood.
Some of my favorite woods are mesquite, apple, hickory, plum, peach, oak, pecan, apricot and maple.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Crabapple Smoking Wood
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: Crabapple is a good flavored wood very similar to apple but with its own unique fruity flavor.
Most any fruit wood or nut bearing wood is fine with a few exceptions. Walnut tends to be bitter so I do not recommend using it.
Do not use any pine, evergreen, or other coniferous wood since it produces some really nasty flavors when it is burned. I also do not recommend the use of cottonwood, sweet gum or Bradford pear.
Other than that, woods range anywhere from mild to strong in flavor and the main thing is that you allow plenty of airflow to allow the smoke to flow freely out of the smoker so as to not linger and create creosote on the meat.
Make sure that any wood you use has been seasoned at least 6 months in the dry to avoid creosote and other chemicals that result from using non-seasoned wood.
Some of my favorite woods are mesquite, apple, hickory, plum, peach, oak, pecan, apricot and maple.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Crabapple Smoking Wood
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 9:01 PM
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