Has anyone ever heard of smoking meat with dried fruit?
I was looking at Nodine's Smokehouse and they mention how they use the leftover pulp from cider making in their smoking process.
Do you think one could use a couple dried apple chips/rings and produce good results? My thought would be the dried apple may have too much sugar and leave the meat with a more burnt-y smoke flavor. Any advice would be appreciated ...thanks Hounders!