Fresh cut apple wood

badinlakesmoker · Joined: 11 Jan 2011 Posts: 10 Location: Jamestown, NC

Just found out about a hook up on apple wood, thinking about going to cut some here in the next couple days. My question is how long do i need to let it sit and dry out, if i need to let it dry out at all? I plan on cutting it into disc sized pieces after the wood has been harvested. Free wood is the best wood, this is my first time actually cutting fresh wood. I've been buying the prepackaged chunks of hickory from my local Lowe's hardware store. Getting a little pricey and it is the only wood i've ever smoked with so i'm looking for a little change of pace. Thanks in advance.

Smoken-Brewer · Posted: Jan 27 2011 Post subject:

I would say let it sit for 6 months to a year. Do a test burn once and a while. If you can get it to burn without smoldering then its ready. I try and use my wood within 2 - 2.5 years. if it sits to long you will loose a lot of the flavor in the wood. At that point its really just good for the BTU value.
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El Lobo · Newbie Joined: 31 Dec 2010 Posts: 39

I've cut apple this time of year, I live in the NE, so it was cold and wet. I can tell you it was still far too green come summer to use.

You will be sitting on it for a year. But a year from now you'll be glad you did it!

Mr Tony's BBQ · Posted: Jan 27 2011 Post subject:

when you say "disc size" what diameter / thickness?? I have used 2" branches cut to 1" lengths in a bullet smoker within a month or so of trimming with great results! No creosote issues in something that small left to dry in a sunny area. Size does matter here! If the oils and moisture can get out easily, soon is ok in many applications. Logs need a year - or a "season" for the liquids to make it out.....
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Smoken-Brewer · Posted: Jan 27 2011 Post subject:

Im sorry, I missed the disk size part lol. I agree with Mr Tony. You wood may be ready much sooner than i stated. As long as it burns without smoldering then you are good to go.
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badinlakesmoker · Joined: 11 Jan 2011 Posts: 10 Location: Jamestown, NC

Thanks for all the speedy responses. I plan on taking out a branch about the diameter of a hockey puck. Once i get it cut i plan on cutting them into pieces about the size of a hockey puck. Immediately after cutting the branch. So if i have 50-100 hockey puck sized chucks it shouldn't take to terribly long for it to dry out and be ready to smoke with, at least that is what i'm gathering from the responses.

Mr Tony's BBQ · Posted: Jan 27 2011 Post subject:

Yup! Lets just hope the only thing resembling a hockey puck is the wood, never your cooking!!!lol Shocked

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badinlakesmoker · Joined: 11 Jan 2011 Posts: 10 Location: Jamestown, NC

I'm cooking a couple butts this weekend for the NC state/UNC game on saturday. Go wolfpack. I'll take some pictures and post them on the site, and you are right i hope they don't come out looking like hockey pucks. Very Happy

Canadian Bacon · Posted: Jan 27 2011 Post subject:

I don't burn any of my apple,cherry or pear wood until its had at least 8 months drying time after its been cut or split to the size I want.Its tarped all year to keep the rain and snow off it,it burns real nice after all that. Very Happy

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luckyduk · Posted: Jan 29 2011 Post subject:

I usually let mine sit for at least six months covered or indoors depending on size, I normally use wrists sized splits. I would think a hockey puck size piece would dry fairly quick considering that the moisture exits with the grain or the length of the wood.
You will know if it is not ready!
I have heard of people putting under low heat to speed up the drying process.
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zysmith · Posted: Jan 29 2011 Post subject:

I agree with letting it fully dry before using HOWEVER, there are those who swear by using green wood to smoke. I have a friend who uses fresh cut apple and I have enjoyed the results. I have also seen fresh used at BBQ restaurants featured on television shows.
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El Lobo · Newbie Joined: 31 Dec 2010 Posts: 39

zysmith · Posted: Jan 29 2011 Post subject:

roscoe1960 · Posted: Jan 30 2011 Post subject:

The most common mistake beginners make is over smoking their food with either whole logs or green wood. If you're going to use green wood use in moderation and don't use for the main heat source, I would say 10% or less. If for some reason thats all you have, render it to coals before cooking. I prefer using aged or season splits for main heat source starting it with lump.

I have never tried using green apple because of the area which I live, but have used green oak in moderation and have produced some of the best tasting ribs and chicken that's ever come off a smoker.
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El Lobo · Newbie Joined: 31 Dec 2010 Posts: 39

Smoken-Brewer · Posted: Jan 31 2011 Post subject:

I cant recommend using green wood. I know from personal experience that smoldering wood gravely effect the taste of your bbq. I didn't know BBQ joints use this methods? What tv shows were you referring to. I try and watch them all but didn't see these lol.
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Jeff T · Posted: Jan 31 2011 Post subject:

I use apple almost exclusively. When i get some fresh wood i cut it to length usually 12-14 inches, then split into 4 - 6 inch diameter splits. 6 months for me works good. Split wood dries faster. I also have noticed that if the wood is cut in the spring to early summer when the sap is running it will take longer to dry maybe 9 months.
So i`d say if your going cut it into thinner disks... 6 months should be plenty. One thing you could do if you have a yard barn or shed... store your cut pieces loosely in buckets or some thing like that inside the shed.... gets pretty darn hot in them small sheds helps dry them a little faster. I have done this with fist sized chunks of apple wood during the hot Nebraska summers. Was ready to use in 4 months or so.
The Apple wood i get has a pretty thin bark, when i can dig my thumb nail in the bark of the splits & its not green its dry enough for me.

zysmith · Posted: Jan 31 2011 Post subject:

El Lobo · Newbie Joined: 31 Dec 2010 Posts: 39

El Lobo · Newbie Joined: 31 Dec 2010 Posts: 39

double post.