The past few storms have knocked down some of the deadwood and live wood from my apple trees.
Is anyone interested in some apple wood for smoking?
If so...
What is the minimum diameter of wood you would want?
What length works best (might cut in multiples, so if need 1 foot, you might get 2 or 3 foot lengths)? Are small branches useful?
Dry wood, some of this wood has been down for over a year? Or younger wood?
Chainsawing tomorrow (Saturday) and will start piling it up, so let me know ASAP.
Apple Wood
Apple Wood
In the Fridge/On Tap: English Bitter, Schwarzbier, Cream Ale
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA
Re: Apple Wood
Most of us use small chunks, so any length would probably be fine. Branches thinner than 2" aren't very useful, bigger than 3" is better.
Most people use dry wood, though some might use green. Of course, green wood turns into dry wood so I certainly wouldn't turn it down.
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Most people use dry wood, though some might use green. Of course, green wood turns into dry wood so I certainly wouldn't turn it down.
Sent from my XT1060 using Tapatalk