Applewood limbs

[Danjohnston949]

grillinglen, Ditto to all of the above, the only thing I might do a little different is that I put the small limbs in small 3"x5" bread pans covered with foil to slow the burn down. This is for my Weber. My COS I use larger Chunks. Dan

[Huskee]

I use limbs, I'll put a couple a little thicker than thumb size on when grilling. I use limbs that are thicker than that, say 1.5-2" like Spinaker says. I cut them into chunks like he says or 6" lengths or so. Usually the bark is nice & thin on small limbs like that, and nut noticeable in the end product. Apple is fantastic smoking wood. Waste not.

[Spinaker]

If they are about two inches thick, you can put them under a chop saw and make great little chunks. I do it all the time.

[Jerod Broussard]

I wouldn't worry about the bark. I always put mine on the firebox and let the bark smoke off (gave me something else to do), but noticed no difference in overall smoke quality. I just kept it hot and all was fine.

[grillinglen]

I have Access to a bunch of dry Applewood limbs what are the thoughts on using them vs splits? To much bark? I could split some of the bigger ones most would be too small or too hard to split