This coming week, a small apple tree (semi-dwarf?) is coming down at a friends. He's offered the entire tree to me for whatever I like. I'm a wood turner and will choose first for a few small bowls. But the rest will be cut and chunked for smoking.
No pesticides have ever been sprayed on the tree. Some parts are diseased.
Having only used a wood fired offset before, wherein the entire slab is used, I find myself unsure what apple wood parts are good for flavor smoking on my Weber Kettle. Is the bark a flavor yielding part? Only heartwood or sap wood?
Thank you all. I wasn't able to locate online an answer before posting here.
Don