Joshua Morrison/News A turkey leg smoked using applewood brings out a sweet, slightly fruity flavor to the meat.

MOUNT VERNON — For the second topic of our September Apple Series, I would like to focus on an aspect of the apple that can enhance the flavor of foods without utilizing the actual flesh part of the fruit: Applewood smoking.

Joshua Morrison, photographer and Digital Services Coordinator for the Mount Vernon News, has been smoking meats with different types of woods, such as hickory, mesquite, cherrywood and applewood, since 2011.

Autumn is Morrison’s favorite time to smoke meats, due to both the cool weather and the relative ease of outdoor smoking.


Chelsea Olms: 740-397-5333 or and on Twitter, @mountvernonnews




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