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Apple Wood Product Specs

Apple Cooking Wood & Firewood

Apple firewood burns consistently with an even flame, making it easy to cook without worrying about flare-ups. Apple cooking wood is a great choice for anyone looking to add a sweet and smoky flavor to their food. It leaves a long-lasting flavor on your plate, as well as being easy to work with. If you need cooking wood for bacon or pork chops, our apple wood will give your meal the smoky flavor you are after.

Apple Wood for Smoking

Apple wood splits work for amateur and veteran grill masters alike. Apple wood for smoking has one of the most distinct flavors of the various wood types, and it provides an easy way to get a change of pace with something sweeter. ButlerWood ages and heat treats every apple split at our Central Texas yards, then ships it anywhere in the United States. Contact us for details on commercial and consumer orders.

What Apple Wood Does to Meat

Apple is the mildest fruit wood we carry. The smoke is light and slightly sweet, so it colors meat a soft amber rather than the deep mahogany you get from cherry wood. That mild smoke is what makes apple the safest wood on the rack. It is close to impossible to ruin a cook with too much apple smoke.

Pork is where apple cooking wood earns its reputation. Pork chops, pork shoulder, pork belly, and ribs all take the sweet flavor without a fight, and applewood smoke is the classic backdrop for bacon and sausage. Apple also plays well with a brown sugar rub, since the sugar in the rub and the sugar in the smoke pull in the same direction. Run pork belly around 250 degrees F., and apple will set the bark without pushing it past sweet. Poultry does just as well, since chicken and turkey skin picks up color from apple smoke without going bitter the way it can over hickory. Salmon and other fish sit in the same category. Apple gives them a sweet smoke that finishes clean.

Apple Compared to the Other Fruit Woods

Every type of wood on a rack does a different job, and the fruit woods are closer to each other than most people expect. Apple is the mildest and the sweetest. Cherry is a half step stronger with more color. Pecan lands between the fruit woods and hickory, sweeter than hickory but with more body than apple.

Apple is a dense hardwood despite the gentle smoke, which surprises people who expect a fruit wood to burn fast. It holds a bed of coals and runs a steady flame, so it handles a long cook on its own instead of needing base wood underneath, and it takes a high heat sear just as well. That said, apple layers well. A few apple splits over post oak on a long cook gives you the clean oak backbone with a sweeter finish, and the same trick works with pecan.

Apple Wood Splits

A split is the wood a smoker actually wants. A single 16-inch apple split outlasts a whole bag of wood chips and holds a steadier fire because the wood has been aged instead of flash-processed. If you run a gas grill and want apple flavor, wrap a small split in foil, poke a few holes, and set it over one burner. It works better than chips and lasts the whole cook. We sell apple as splits, boxes, and cord pallets, not as chips or chunks, though a split quarters down easily if that is what your setup needs.

Order Apple BBQ Wood from ButlerWood

We age, treat, and haul our own wood, and we own the trucks that move it. That is why a box of apple from us matches the pallet you bought last season. Backyard cooks take the 1.5 cu. ft. box. Restaurants and pitmasters buy by the pallet and the truckload, and bulk pricing improves with volume. Apple runs tighter than our other species, so order ahead of a big weekend rather than after.

NOTE: 1/8 Cords will ship in 8x 2Cu.ft Boxes.