Apple
Malus domestica
A fruitwood, commonly used where a lighter smoke character is wanted.
What it is
- Wood type
- Hardwood · medium grain
- Smoke intensity
- Not established — see below
- Where
- international
Traditions that document it
These are recorded ASSOCIATIONS from cultural sources, not recommendations. A tradition using a wood with a food is a fact about the tradition.
- Pork shoulder — commonly associated with
What is repeated, and not established
Apple is widely described as mild, slightly sweet. That description is everywhere and BBQHQ has retrieved no source establishing it.
Described as mild throughout the popular literature; no retrieved source establishes it.
Texas A&M’s meat science department attributes regional wood preference to local availability rather than to culinary property, and the Culinary Institute of America’s section on smoking woods names the woods without attaching a food to any of them. BBQHQ therefore publishes no wood-and-meat pairing chart.