Friend od mine cut a limb off his apple tree last week and he knew I do alot of smoking so he brung some chunks to me to use. Do these need to be seasoned or can I use them this week for the turkey? I thought I read where wood gives off poision if not season.
Apple wood question.
- Thread starter Missme
- Start date
The issue with using green wood is that it can be bitter depending on the amount of sap/moisture in it.
Hot dry wood burns/smokes "cleaner" than fresh sappy wood.
Fresh cut green wood retards the combustion which is good, but does it with water and other chemicals (sap) which can be bad.
The sap and water combine with the smouldering wood to create extra compounds and soot that can accumulate on your food.
its much better to retard combustion by limiting oxygen in the burn chamber.
Hot dry wood burns/smokes "cleaner" than fresh sappy wood.
Fresh cut green wood retards the combustion which is good, but does it with water and other chemicals (sap) which can be bad.
The sap and water combine with the smouldering wood to create extra compounds and soot that can accumulate on your food.
its much better to retard combustion by limiting oxygen in the burn chamber.
fishboy1 said:
Fishboy is right, I agree with him.
The fresh sap seems to make them smolder a lot without producing plentiful smoke that is ideal for smoking purposes.
Real smoke that comes from a smoker you can bearly see while smoldering is not real smoking.
Another thing, meat especially poultry, takes very little smoke. A green wood will keep on "smoldering" for a long time. The first 20 minutes to the first hour is all any meat needs form the smoke, your "smoke ring" has been made by then and any more smoke over does it.
