getting oaking sticks ready

[Phathead]

oak on right, cherry in the middle and apple on the left.
gonna toast them in my smoker 250 to 300 couple hours then char two side of some of them. anyone with experience on the apple or cherry wanna share insights.

[SassyFrass]

Sounds like a good plan. I've always just used a torch to toast/char sticks. This might be a better way. You'll love the apple. I dont know about cherry.
SF

[Phathead]

Sounds like a good plan. I've always just used a torch to toast/char sticks. This might be a better way. You'll love the apple. I dont know about cherry.
SF

my wife is a little smoke sensitive so when I smoke her chicken or pork loin she prefers the cherry or apple due to less intense smoke flavour than oak or hickory. so my I assumption was the two would have a milder effect "lack of better terms here" than oak. don't know if that will be good or bad.

[SassyFrass]

Doing the toasting in your smoker/grill may be a better way than just using a torch, like I do.
I read about folks toasting their sticks in the oven. Ive always done everything outside. I reckon most folks would call it hillbilly style.
Go for it. Sounds like you have a good plan.
And the apple is mellow. I like it, mixed with oak for flavoring likker.

[Bushman]

I have used a torch and also aluminum foil on the BBQ. Got a smoker but never thought to use it for toasting wood!

[zed255]

For info in alternative woods, look at OtisT's efforts:

https://homedistiller.org/forum/viewtop ... =4&t=72255

[Phathead]

For info in alternative woods, look at OtisT's efforts:

https://homedistiller.org/forum/viewtop ... =4&t=72255

good read and thanks