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Wood chips for smoker grill

post #1 of 7
Thread Starter 

I hope I am posting this in the right area.

 

This spring I will experiment with a smoker. I live in NY and right now we have snow all around the house and I wouldn't be able to use a smoker outdoors. In this area there are plenty of apple farms that during the winter they sell wood for fireplaces. I am wondering if I could use that type of wood in the smoker as "wood chips" for flavor. Of course the farmers sell larger pieces of wood that I will have to cut into smaller pieces.

 

Another point I am trying to make is that the bags of chips that you buy at the store or online may not be as natural as the ones that you can buy from the farmer.

 

Thanks,

 

Evan

post #2 of 7

Apple is an excellent and versatile smoke wood.  It's not nearly as strong as hickory, and not quite as strong as oak or cherry; about the same smokiness as pecan or peach.  There's no kind of meat, poultry or fish which apple won't complement.  I feel it's especially good with pork, especially fatty pork like spare ribs and and belly. 

 

Of course you can use local wood.  Commercial smoke woods tend to be as pure and unadulterated as anything you can find from anyone, although I suppose there are exceptions.

 

If you're using a small smoker, you want your wood fairly well seasoned in order to avoid creosote.  Also, try to use as little bark as possible.  Each tends to create bitter smoke.

 

BDL

post #3 of 7
Thread Starter 

Thanks, BDL!

 

I have been dreaming of the day that I will purchase this smoker grill. I have been watching videos online and reading about it. Good times.

 

As soon as I use it I will come back and write about it.

 

Evan

post #4 of 7

You can add smoke flavor with wood bought locally using a gas grill (no reason not to use it when it snowing).  I cut fire wood sized pieces so that they are between 1 and three inches thick and about 8 inches long.  I then use it when indirect cooking a piece of meat (heat on one side meat on the other). I put the wood on the wood on the heat side.  I also use a smoker but at home this grill method works great for hot smoking pork loins chickens beef roasts.

post #5 of 7

all i know is that it has to be untreated and usually safer to use wood from fruit bearing trees.

 

adds a nice smokey fruity flavor from what i heard.

 

=D

post #6 of 7
Thread Starter 

I couldn't wait an I bought a Weber 22" charcoal grill. I went to the apple farm and I bought a small bundle of wood for $5. They have a huge orchard where periodically they pull older trees and replace them with young ones. Then they chop the pulled trees and sell the wood. I need to get more organized with the process of chopping the branches into small chunks. I would share a link but the blog police would spank me.

 

I thought the price for the small bundle was vary fare. They also had other bundles of wood that came from small structures they tore down. The wood had been split into small shingles and was seasoned well. They had those bundles for $8 but you got more wood for your money. I stayed away form that option because I wasn't sure it the wood had been painted at some time. I went with the safer choice.

 

I am very happy with my purchase and I even named the grill Achilles because it is my weakness. I hope you can see the connection there.

 

Tomorrow, for lunch, I am cooking chicken and brussel sprouts. The wife and I are on a special diet and and by cooking at home we have better control on what we eat.

 

Evan

post #7 of 7

Some cured and processed meats cooked on charcoal are  not that good health wise. When the juices fall on the hot coals they form carsaginians that good e harmful to your health containing nitrites and or nitrates and some preservatives(smoked meats cured meats)

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