Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: nukeofficer on April 15, 2017, 03:26:41 PM

Title: Using Apple Wood Pellets
Post by: nukeofficer on April 15, 2017, 03:26:41 PM

Smoking a spiral ham tomorrow for Easter and wanted to get some opinions about apple wood pellets and how it affects the flavor of a ham. I've heard positive reviews but wanted to ask my fellow bbq folks on here.
Also thoughts on misting the ham with apple juice. Good idea or not?

Thank you

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Title: Re: Using Apple Wood Pellets
Post by: cgriller64 on April 15, 2017, 03:43:11 PM

IMHO Apple and Ham go together nicely. Pork chops and applesauce as Peter Brady would say. If it were me I might slip some bourbon in with the Apple juice mist. Happy Easter.

Title: Re: Using Apple Wood Pellets
Post by: tomcrete1 on April 15, 2017, 04:02:20 PM

I'll be misting mine with apple juice also on the PBC

Title: Re: Using Apple Wood Pellets
Post by: TMB on April 15, 2017, 04:10:26 PM

I use a lot of apple wood for pork cooks weather they are butts, ribs or pork steaks

Title: Re: Using Apple Wood Pellets
Post by: HighOnSmoke on April 15, 2017, 04:33:38 PM

I don't think you can go wrong with apple. I personally like pecan for pork, but that is just me.  ;)

Title: Re: Using Apple Wood Pellets
Post by: sparky on April 15, 2017, 04:37:20 PM

Quote from: cgriller64 on April 15, 2017, 03:43:11 PM

IMHO Apple and Ham go together nicely. Pork chops and applesauce as Peter Brady would say. If it were me I might slip some bourbon in with the Apple juice mist. Happy Easter.

I like what's being said here.  Perfect advice.  Bourbon for the cook too

Title: Re: Using Apple Wood Pellets
Post by: TentHunteR on April 15, 2017, 05:56:24 PM

Apple pellets give a slightly heavier, perfumier, deeper smoke flavor which works very well for cured pork.  That's why I use Apple pellets for my bacon, and likely what I'll be using for the overnight cook of the homemade ham I made for tomorrow's Easter dinner.


As for misting, I say skip it altogether. I have smoked many, many hams, and in my opinion misting only serves to let heat and smoke out every time you open the lid, thereby extending the cook time.  I never mist.

Save the apple juice for your glaze at the end.  Mix the apple juice with some brown sugar, and a little bourbon if you like.  I'll be glazing ours with a little brown sugar & pineapple juice. 

Here are some other glaze ideas in the Ham Brining 101 tutorial: Ham Brining 101 - Section 5: Smoking & Glazing the Ham (http://www.letstalkbbq.com/index.php?topic=7137.msg92455#msg92455)

Title: Re: Using Apple Wood Pellets
Post by: smokeasaurus on April 15, 2017, 08:27:59 PM

The legendary Mike Mills (Apple City BBQ cooking team) did for apple wood what Mixon has done for peach. Mills used apple wood for everything and served him quite well. Go for it  :thumbup:

Title: Using Apple Wood Pellets
Post by: nukeofficer on April 16, 2017, 03:22:13 AM

Awesome tips and ideas! Thank you to everyone! Happy Easter!!!

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