Tree Chipper

Tree Chipper

do you use apple wood for smoking?

I have always used hickory for smoking ribs and turkeys. My neighbor gave me a few branches from his apple tree. I ran it thru a chipper and now I want to use it to smoke with. Also will the tannins from the bark effect the taste.

APPLE - SMOKED TURKEY

6-9 dry apple wood chunks
1 (15-18 lb.) turkey
Garnish fresh sprigs basil

If using apple wood chips, soak in water to cover 30 minutes.
Prepare hot coals in mound across back side of barbecue with rotisserie; fire should not be directly under turkey. Pat turkey dry and securely attach to rotisserie, using wire and following manufacturer's instructions. Place 3 apple wood chunks on coals or drain chips and sprinkle 1 quart on coals. Let heat 30 seconds. Attach rotisserie to barbecue and start turning. Cover barbecue and adjust vents to maintain temperature of 400 degrees. Cook turkey until thermometer inserted in thickest part of thigh without touching bone registers 170 degrees, about 2 hours, adding more apple wood chunks or chips to coals whenever smoke dies down.

Transfer turkey from rotisserie to platter, discarding wire. Let rest 20 minutes. Garnish with basil and serve.

Can substitute 3-4 quarts apple wood chips.

To smoke turkey in a covered barbecue without a rotisserie, preheat hot coals at one end of barbecue. Truss turkey to hold shape, using wire. Add apple wood to coals as above. Position turkey away from coals on rack. Cover and smoke as above, turning turkey occasionally.

SMOKED SALMON

5 lb. salmon
2 c. brown sugar
1/4 c. honey
3/4 c. canning salt
Apple wood

You need a meat smoker for this recipe.
To one gallon water, add sugar, honey and salt. Use a plastic dish pan. Stir mixture until ingredients are dissolved. You now have brine. Put salmon into the brine and soak for 24 hours.

Fill the fire dish of you smoker with charcoal and light. Wait until coals turn white with ash and then distribute coals so that vent hole in pan is open. Put water dish of smoker in place and fill to 2/3 full with brine (from salmon). Place first rack on top of water dish and fill with salmon (skin side down). Repeat with second grate in top brackets of smoker.

Soak the apple wood chunks in water for at least 1 hour before hand. Add about 8 to 10 chunks to charcoal and let smoke. When smoke eases, add more apple wood, It is important to keep smoke occurring. If heat falls below medium range, add more charcoal. Do not lift cover of smoker during the smoking period because it will allow built up smoke to escape. Smoke for 3 1/2 hours. Remove with a pancake turner.
BARBECUE PINEAPPLE RIBS SAUCE

1/2 cup molasses
1/2 cup Worcestershire sauce
3 cups ketchup
1/2 cup brown sugar
1 medium onion, diced
1 can pineapple crushed, undrained
orange juice
apple juice
cherry wood smoke

change cherry for apple

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