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.

The rest of this article is available to Mount Vernon News subscribers. To continue reading, please log in or purchase an e-edition. Login to the e-edition. The article will only be available for thirty (30) days. Try the demo


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




Rules: Please keep your comments smart and civil. Don’t attack other commenters personally and keep your language decent. If a comment violates our comments standards, click the “X” in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member.