Apple is one of the classic smoking woods.
Crab apple wood for smoking meat.
The smoke flavor is unique and enhances the flavor of the meat.
It s great to use with lighter meats and fish.
It can work well with any meat or veg and gives a bit of a sweet fruity flavor.
There are approximately 55 known types of malus apple trees.
A couple of general points about wood chips.
It produces a fruity sweetness in food.
In michael pollan s book the botany of desire a quarter of the book is devoted is devoted to apples.
Also apple juice beer or a combination of water worcestershire sauce pepper are good for basting beef or poultry.
There are orders of magnitude more varieties of malus than just 55.
Apple wood is a great companion to ribs and you ll find that a lot of the best ribs around are cooked over apple wood.
For smoking or cooking food crabapple wood is similar to apple wood in flames and flavor.
It burns quite hot and gives a decent smoky flavor.
Some say that the smoke intensity of a fruit tree is slightly less than say hickory but i find fruit wood to be really great over a long cookout.
However once you learn about the different types of wood for smoking meat you will find those great few choices that will suit your personal tastes in no time.
Crab apple is a type of apple tree and yes you can use it for smoking.
This smoking wood is ideal for poultry beef pork especially ham game birds lamb and some seafood.
As a suggestion for soaking wood chips as opposed to plain water you can use apple juice beer or a combination of both.
Apple has a very mild with a subtle sweet fruity flavor.
