Smoker Wood

[racfish]

As a part time cook I stay with what I know works. Apple and Cherry are very versatile woods. Apple burns long slow and very hot. Thus cooking and smoking the meat. I dont want my guests running to the can after using a high pitch pine or fir with Montezumas Revenge. The worse thing about applewood is that you do go through chains on the saw frequently.When cooking pork or fowl the meat needs to be fully cooked. I prefer a hot smoker for this reason.

[knotabassturd]

I do have a little bit of a flowering cherry. It's probably still green, just cut down end of July so might consider that to try.

Curado- ya alder isn't terribly hard to find usually if I was to cut something green but I just scrounge around the neighborhood to find a chunk that fell off or a smaller tree that called it quits. Do end up with some dry rot wood sometimes that doesn't burn very long but it still works. I use a little bow saw too so it is a bit of exercise:)

Kinda fun chopping into little smoker pieces with my daughter. She debarks and has fun with a hammer on wood while I do the axe stuff.