When is best time to cut down apple trees?

[greybeard]

I have 3 old apple trees that my wife wants gone ASAP. One is large, one medium and one small. None has been trimmed for fruit in at least the 28 years I have had them. The two larger trees have a lot of vertical branches from 3 to 4" at their base. The trunks and the older horizontal branches are not in particularly good shape. Is any of this good for a stick burner? Since I do not think I will be going full stick on my Chargriller SP w/SFB, are the small branches good for flavoring a charcoal burn?

When I was a kid in S. Okla., my Dad and granddad always kept a rick of green hickory for grilling, but as I have been trying to get more serious about this hobby, I read a lot that green is not so good for low-n-slow. What about if you are only using it to flavor charcoal?

I am not strong or healthy enough to do any climbing so am going to have to have someone else do it. Should I have them cut down now while the sap is still up, or wait until after they flower and put on leaves?

I might be open to divying the wood with someone who is strong enough to cut them. (My wife might nix that for liability reasons; I have not talked to her about it.)

Stew

[Richtee]

Late fall is the best time for traditional smoking wood. Bring inside out of weather, split if needed, ready in spring :{)

[bbqbull]

I agree with Ritchie!
Late fall the sap goes down into the roots after the leaves are off.

The sap re-enters the trees this time of year.
Thats why they are tapping the hard or sugar maples for syrup now.

[Blue]

Thats the time when the apple orchards start handing it out too. Usually in November.

[Bbq Bubba]

I prefer my fruit wood with the sap still in it.

Scored some sugar maple last year that was cut in the spring. Flavor and smell was fantastic! :cool:

[Rich Parker]

I don't know anything about when the wood should be cut, but I picked up some Peach last Fall that was full of sap. And like Bubba said it was quite enjoyable.

[jerry516planes]

I was always told that the best time to trim trees was when the saw was sharp. On the farm we generally cut wood all winter because that was when we had the time. Now I usually cut wood whenever I find it and age my wood about two months before I start cooking with it. I am pretty flexible on the aging time but does seem to burn better at the 6 to 8 week time frame.

If your trees are close to wires buildings and generally in difficult and dangerous locations it would be best to hire a professional. I also am getting to an age that I just can not clean-up the mess after the cutting is done.

[CORYS CUSTOM COOKERS]

i find that when you put the wood in with the apple still on the branch it takes longer to start .:rolleyes: