Patriot Smoking & Grilling Forum

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Ronstar

New member
I am a bit more of a traditionalist. I live in an 120 year old defunct apple orchard that still produces apples. It was one of two orchards that supplied the towns apple cider vinegar plant in the late 1890s to whenever it closed. Thus I have a never ending supply of applewood! We usually cut 3” diameter sticks into 1/2” discs, soak for a couple days in water, then lay over the charcoals to smoke. Best yet is mainly pork roasts followed by fish and burgers.
I have nearly three cords of cut wood stacked and the bigger pieces go to fall campfires!!! And yes I am very popular with my buddies who fish....
 

Gatekeeper

Administrator
Staff member
I love using apple wood for fish and chicken. Works well as a combo with hickory for pork butt and ribs. Yes, I would say you are a popular guy with your friends.
 

Ronstar

New member
I should probably add my oldest son inherited my Dad’s love cooking. He has charcoal, gas, and that infernal egg thing. I mostly do my thing directly over fire or hot coals from the burnt applewood!! Trying to get my kid on here as he just text and said he is developing blackberry habanero bbq sauce! If it turns out like the huckleberry sauce he came up with he is going to popular on here!!!
 

digger

New member
Hi guys. I used to really enjoy smoking about anything edible. I've even been known to smoke a bit of sharp cheddar now and then. Somewhere along the line, life got busy and I got out of the habit the past few years. But, since visiting with some of you on the Views forum, my interest is back up and running. Looking back over the years, my favorite smoked meat was either crappie with a squeeze of lemon, on apple wood. Or a pork loin on hickory with a bit of vinegar, a little pineapple juice and a maybe even a little smoked paprika rubbed in. My youngest keeps bragging about his green egg smoker, or something like that. And I have to admit he puts our a fine brisket. But I just smoke mine on an old converted gas grill, using wood and a few briquets. I'm looking forward to reading about some of the newer methods you are using as I'm not opposed to moving up into the 21st century and finding something that is a bit more sophisticated, as long as I don't lose the old-school flavor.
 
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tvr

New member
I love using apple wood for fish and chicken. Works well as a combo with hickory for pork butt and ribs. Yes, I would say you are a popular guy with your friends.
When I do a turkey, I like a mix of about 2/3 apple and 1/3 oak for the smoke wood. For one Thanksgiving, I tried pecan wood (on a recommendation) and it just overwhelmed the turkey flavor. I haven't used pecan since.
 
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