Apple

Apple wood delivers a mild, subtly sweet smoke that enhances without overpowering.

It produces a light, golden colour on meats and is particularly beautiful on pork, poultry and seafood. One of the most forgiving smoking woods — perfect for beginners and seasoned pitmasters alike.

Great for anyone who wants a gentler, fruitier smoke profile without losing that authentic BBQ character.

Historically used by Native Americans for smoking fish, it adds a light, fruity smoke.

The name “Apple” comes from the Old English “æppel,” which was used broadly to describe fruits. Apple trees (Malus domestica) have a long history in North America, introduced by European settlers who valued their fruit for cider and cooking.