Found someone sorta local through CL that sells many different types of woods for smoking that I wouldn't normally get from the big box or hardware stores. $25/cu ft, and the box is packed. Can't tell from the pic, but the wood has a deep almost orange color. Picked this up specifically for a Christmas brisket I'm planning, but I might have to do something before then to try the wood out.
Anyone else use apricot for smokes? What are the non-common woods that y'all enjoy using, and for what?
by kppaynter
3 Comments
Hey, you found gold. Apricot wood is great for smoking, offering a mild and subtly sweet flavor that pairs well with poultry and pork. It can be used alone or blended with stronger woods like hickory for a more complex flavor profile. Have at it, let us know what you think and what you do with it.
I enjoy apricot wood. It has a mild, fruity smoke and it can impart a floral almost perfume like note. It pairs excellent with poultry (chicken and turkey from my experiences) and pork ribs. It’s too delicate for pork shoulder and beef.
My favorite use of it was with grape wood for chicken quarters. I thought it was solid with smoked meatballs.
My absolute favorite fruitwood is Mulberry. It has a mix of berry and tannic notes to it. Maple is a staple for pork. It’s fine on poultry and just ok for beef. Plum and maple for ribs is outstanding. Ordered some pistachio, nectarine, and pear but I am waiting on the shipping.
If I am being honest, I think using Apple or cherry is still great. I just like fruit woods for poultry and pork, which is what I primarily cook on my charcoal kettle.
Are you a beaver?