You get four different injection needles to handle a variety of cuts and types of marinade solutions. Resting the brisket is the final step of the cooking process, and it is essential if you, Perhaps you have just purchased an electric smoker. Work over a rimmed baking sheet or other container with sides. Your email address will not be published. Join me and be the best outdoor cook you can be. Alone, a piece of pork, especially a non-fatty one, can be bland. The first hurdle to jump is defining the difference between lump charcoal and charcoal briquettes. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. If smoking 150-pound hogs is your deal, spring for a commercial injector system to save time and hand fatigue. INJECTION MARINADE FOR PORK RECIPE | ALLRECIPES This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. Description. Add a different dimension to fruit flavors by stirring in 1 or 2 tablespoons of brown sugar; just be sure the sugar dissolves before injecting it into the pork. Well, not quite. The volume on this injector is small, but it will handle most jobs for a single family. Unless you own a needle with wide openings, avoid coarsely ground spices or similar ingredients that would clog the system. For thicker flavoring mixtures (like pesto or jerk seasoning), invest in a wide mouth injectoroften sold with a metal spike for making deep holes in the meat into which you inject your spice paste. Plenty of injection liquid should still remain inside the meat. Some pitmasters swear by the technique, while others consider it to be an unnecessary waste of time. 2 tablespoons black pepper. 21 Best Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0226 Competition Barbecue Pork Shoulder Recipe 10 hr Boston pork butt, apple juice, brown sugar, barbecue sauce, cider vinegar No reviews Apple Injected Smoked Pork 8 hr 10 min If you are using a fruit jelly, warm it in a microwave first and thin it with water, juice or wine. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pull the handle of the injector towards you so the injection is inhaled inside. (Warm the latter in a saucepan of simmering water, so they flow easily.). Just defrost, reheat at 20% power in the microwave, and enjoy! Continue cooking until tender to 195F internal temp. of kosher salt 1 tbs. Amazon.com carries several good injectors. Inject in even intervals on the top and sides of the loin, sticking the injector in at different depths to hit as much of the meat as possible. Pulled Pork Too Salty: Avoiding and Correcting This Mistake, Can You Brine Pork Too Long? Tip: Since youll need to discard any liquid thats come into contact with raw meat, you might want to divide the injection mixture into separate containers before you start to work. Ad Choices, 1 cup monosodium glutamate, such as Accent brand flavor enhancer. Keep in mind that pork tends to be a saltier type of meat by itself. For ribs, apple juice and vinegar are popular additions. Refrigerate Refrigerate the meat for at least 2 hours but overnight is better. For example, add a tablespoon of Worcestershire sauce or balsamic vinegar or a few tablespoons of apple juice or a squirt of lemon juice. Make sure the perforations are fully submerged in the sauce.) 1 cup apple juice. Open foil, let rest for 30 minutes or until 170F internal temp before pulling the meat. I'm a firms believer in knowing what goes into our food. When youve completed a row, move down 1 and start a new row. One-year guarantee, with replacement parts available. I dont inject meat very often but when I do, I have learned to always cover it with a piece of plastic.. Place each butt in a 2-gallon Ziploc bag, place the bags on a rimmed baking sheet pan, and refrigerate overnight. Tony Chacheres Original Creole Seasoning, Walker & Sons Slap Ya Mama Cajun Seasoning, Herb Roasted Turkey - Mrs Happy Homemaker. See? This video is part 1 of a 2 part series and it is a simple pulled pork recip. If using boneless butts, tie with kitchen twine after trimming to keep the meat in a compact shape. Step 2: Trim the brisket and inject the injection mixture into the brisket. First of all, try not to overdo it with salt. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. Below I have listed three models that are different in design. 21 Pulled Pork Injection Recipe Pork Injection Marinade 10 min Pound pork butt, apple cider, apple cider vinegar, maple syrup, pork rub 4.0225 Basic Pork Injection Marinade 10 min Apple cider vinegar, apple juice, worcestershire sauce, spice rub, butter 4.447 Competition Barbecue Pork Shoulder Recipe 10 hr Dont forget to turn the cut of meat around and inject from both sides. When ready, slice the meat into pencil thick slices and serve immediately. Rest Rest the finished pork under tented foil for a few minutes before slicing. Grilled Corn on the Cob (No Husks, No Foil) Smoked BBQ Baked Beans [Easy Southern Side Dish] Grilled Cauliflower Steaks. Almost certainly not. (s) spritzed with water Method: Combine injection ingredients; inject pork butt evenly on all sides with injection. Brining and curing solutions can reach the center, but require days or weeks to do so (a process that takes up real estate in your refrigerator.). Ingredients for Pork Butt Injection Pork Shoulder Temperature After you've let your pork shoulder sit overnight, you'll want to preheat your smoker. Preheat the oven to 350 F. Best Chicken and Turkey Injection Recipes. Remove from the heat. Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours. Otherwise, replace the needle guard it came with or push the tip into a small piece of cork between uses. I tried my hand at a fancy tie job here, but you can learn a simple tying technique by watching the How To Tie A Roast video. I recommend at least 2 hours of refrigeration but overnight is also great. Apply a heavy sprinkling of rub to all sides of the meat. A Seasoned Guide To Brining. Place one of the pork butts fat side down in a baking dish or food service pan. If you prefer your meat spicier, create a version of a liquid rub that would normally go on the outside of the loin. For shame! You cant use a pork injection if you dont have an injector. Not sure what I did wrong but I doubled the recipe for turkey and the cajun seasoning did not dissolve at all. Its not very salty so you can use plenty. While the meat is marinating, make the seasoning for the meat. By doing this, you will not lose excessive amounts of fluid as you are delivering it right in between the muscle fibers, plumping up the meat. If you are using a smaller needle, you can move it around in the same spot to deliver the solution evenly within that area. Since pork butt is made up of a collection of different muscles, check the temperature in 3-4 spots and average the results. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. I have an injector but have never used it. Meat Church Hog Injection Typically we use either a commercial pork injection for competitions or at home we make Chris Lilly's pork injection recipe (apple juice, water, salt, sugar, worcestershire sauce) from his Big Bob Gibson's BBQ Book. Multiple studies and tests have been performed and pork is completely safe to eat at 145F and even lower than that with ample rest periods. The ideal temp is between 200 and 210 degrees F. If it's low, keep smoking until it's up to the correct heat. Once the meat is done marinating, pull it out of the fridge and drain the excess liquid out of the dish. If you want to get really technical, becoming familiar with the anatomy of the beast you are working with will help, as you will understand where the best spots to inject are in order to get maximum coverage. Feel free to switch up the spices too if you dont like cajun or creole seasonings! #2 Whiskey, like rosemary, can be quite overpowering when overused. These smoky bacon-wrapped jalapeno poppers are super easy to make and a great appetizer to serve for any occasion. Can penetrate meat up to a depth of 5.5 inches. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Add the brown sugar, paprika, onion powder, and garlic powder into a bowl and mix to combine. Many amateur pitmasters have turned a 4lb brisket into a 4lb hunk of beef jerky. Tried this yesterday on a turkey we deep friedgot rave reviewsI did change it a bitlet the bird sit for about half an hour out of the fridge and added half a cup of chicken brothused Tony Chacheres creole seasoning.Injected easily with no clumping/congealingfried up beautifulwill do this recipe againand again. If you do come up with something spectacular, however, you may still want to keep it under wraps (or let us know in the comments below if you feel generous!). Combine all injection ingredients in a small saucepan or microwave-safe bowl. Preheat your smoker to 200F (or set your grill for indirect cooking at 200F). Here are some photos I took on April 26-27, 2014 when I tried my hand at making Slap Yo Daddy injected pork butt. Add 1 or 2 tablespoons of minced garlic and let the mixture sit for awhile for the flavors to meld. An injection is a mixture of liquid and other ingredients, meant to provide slow-cooked meats with flavor and juiciness. Orange, apple and berries pair particularly well with pork. You will see the meat plumping up where the butter is going in and it may also find a way to seep out somewhere, this is normal. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Or, better yet, very slowly melt the butter over a low flame with the garlic already in the pan. Not really, but it can be fun to experiment with various techniques. Cover and refrigerate until ready to use. Think of injecting as marinating from the inside out. Inject 1 ounce about every 2 inches. Inject butter into the meat about every 2 inches or so. I love putting a sear on any meat I am cooking on the Hasty Bake.. its such an easy thing to do since you simply raise the charcoal pan and remove the heat deflector. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Step 2 If you use a water pan in your pellet smoker and it seems to work well for you, then please continue. Fit a rimmed pan with an oven safe rack. This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company. Many injection recipes use stock or broth as their base ingredient. Inject part of the brine deep into the ham in a row of holes following the leg bone. Pour water and orange juice into the slow cooker. Have made this many times and NEVER had to strain. I did very little trimming on these butts, as most of the fat cap was missing. The thicker needle should be able to deliver this solution without getting blocked. Dont let fear of something that no longer exists stop you from enjoying these at their prime finish temperature. Make sure they reach 145F and call them done. Pork Shoulder Ingredients: 2 pork shoulders, about 7.5 lbs each 1 bottle of Tony Chachere's Roasted Garlic and Herb injection 1 can of Tony Chachere's Creole seasoning Pink butcher paper A clean, empty cooler or a Cambro Buns, BBQ sauce and cole slaw (to make sandwiches after the experiment) Repeat every few days. Depress the plunger slowly, moving the injector from side to side to make sure that the mixture is evenly distributed. you know the dad from Duck Dynasty. Heres a basic rib injection recipe that you can tailor to suit your taste. Mix your brine and place it and your pork into a large freezer bag overnight. Rest pork butts for 2 hours. Then you have come to the right place, we have rounded up 21 best pulled pork injection recipe that we have shared over the years. You can then inject the meat in three or four spots. After resting, pull the pork butt into large chunks, removing and discarding the bone and any fat. Site by Being Wicked. This type of needle will disperse the liquid evenly throughout the meat. There are many types of Injectors like this stainless steel one from Cave Tools. Place meat in the smoker fat side up. If desired, wrap seasoned pork loin in plastic wrap and refrigerate for a few hours to overnight. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours. How to Marinate Prime Rib With Injectable Marinade. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. To prevent the meat from overcooking, open the foil partially to let out some heat. If you are having trouble getting that solution up you, here are some steps to try: If your meat has a bone, dont forget to inject it in and around the bone. An injection can promote flavor and juiciness, but its not a crucial step when it comes to smoking ribs. 28 Best BBQ Appetizers [Easy Grilling & Smoking Recipes] Smoked Pulled Pork [Barbecue Shredded Pork Butt] Smoked Prime Rib [Barbecue Standing Rib Roast] 34 Best Smoker Recipes [Beef, Ribs, Veg & More!] 2023 Barbecue! Preheat your smoker to 225F. Some might also include flavorings like Worcestershire sauce, melted butter, garlic, brown sugar, soy sauce, salt, pepper, and herbs. Wash your injector by hand after each use, giving the needle special attention. I appreciate any purchase you make in support of the work I do. Cook to a core temperature of 204F (95.5C). Repeat the process until the entire pork butt has been injected in 1 increments left to right, top to bottom in a grid pattern. *Double this recipe for injecting a turkey! Season and roast the pork. Add other marinade ingredients and stir to dissolve. Combine the melted butter, garlic powder, & Cajun spice in a small bowl; whisk to combine. Fire up the grill! These charred chops smothered in a savory, bittersweet sauce based on Vietnamese nuoc mau prove caramel is just as good for dinner. Last updated Feb 26, 2023. . Tip the bottle upside down and draw the fluid into your injector. Setup your smoker for cooking at about 225F using indirect heat. While they add flavor, marinades penetrate only a few millimeters into the meat. 3-4 hours. The Ofargo Marinade Injector is a classic-style syringe. An hour before placing on the grill, pull butt out and allow to sit at room temperature. Wed love to hear your stories. Step 3: Rub the marinade mix all over the brisket. Once the pork butts reach 195F, remove them from the smoker. Now, inject your poultry or pork all over and using different angles each time you inject as well to be sure your injection marinade gets all in your meat. You can adjust the measurement amounts to your liking. You may feel like all of it is coming out but its not. Ive attended Harrys hands-on class and I highly recommend it. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. At this point, you can add the seasoning rub and prepare the ribs according to your chosen recipe. Lubricate the rubber or silicone gasket on the end of the plunger with a little vegetable oil before using. Inject Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Injecting meat is very quick and easy. Injecting the ribs shouldnt do any harm, which is why we recommend trying it out if youre interested. When did you inject the turkey before cooking it? It makes for one MOIST, SUCCULENT, & FLAVORFUL piece of meat!! If you are using a needle with holes up the shaft, make sure all the holes are in the meat, otherwise, the liquid will end up either in your eyes or on your clothes! The type of charcoal you use, and what wood it was initially made from, can have a significant impact on the taste, and cooking time, of your food. So a whole pork tenderloin, for instance, will need to sit in the fridge for around 12 hrs while brining. It is strong and should last a long time. Simmer all injection marinade ingredients, except butter, over medium heat for 3-4 minutes, stirring often. A simple smoked dip thats savory, spicy, creamy and delicious. Shake in several dashes of hot sauce to your taste. My recommendation is that you spend some time reading the Q&A from beginning to end, especially the PDF titled The BBQ Wisdom of Harry Soo, then consider signing up for one of his classes in Diamond Bar, California. Your email address will not be published. Thats true especially if youve already used a marinade. Recipe Instructions Trim the silver skin and clumps of fat from the outside of the meat.Cover the tenderloins with plastic wrap.Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into ). Bring the foil across the top of the butt and fold up the three open sides to create a tight foil package. DO I NEED TO LET THE TURKEY GET TO ROOM TEMP BEFORE I INJECT IT. It yields about 2 cups of liquid, which should keep in the fridge for up to 1 week. New to grilling shrimp? An injection thats too salty can ruin the taste of the ribs, especially when combined with an intensely flavored seasoning rub. Heat until the mixture achieves a pourable consistency. Apply yellow mustard and rub to all sides and refrigerate overnight. Your email address will not be published. Fire-up the cooker using the Minion Method. Marinating, while it has its place, of course, will only deliver the flavor a couple of millimeters deep at best. Thank you for your support to help keep this site running! Step 1 In a large stockpot, combine the apple juice and vinegar over medium heat. Order the Recipes, Your email address will not be published. Flip over the rack and continue to work on the other side, repeating the process until the ribs cant hold any more of the injection. 3 cups water. Notice: This page contains ads and links that earn commissions for TVWB. This is where everything is up for debate. With large cuts like brisket and pork shoulder, theres a significant amount of meat beneath the surface. Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Orange and apple juice also pair well with grain mustard; use 1 tablespoon per cup of juice. Inject the turkey 3. Injecting, or enhancing as food processors call it, is a sure fire way to get the flavor and juiciness down deep. Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Another option is to sit your meat in a brining or curing solution, but this will take time. 2023 All Rights Reserved | Smoked BBQ Source, How To Inject Pork Butts BBQ - Pork Butt Recipe, How to inject your meat step-by-step tutorial, 1) Before you start, choose which needle is appropriate, 4) Fill your syringe with the injection solution, 5) Choose a place to inject your solution, 7) Keep injecting until you have spread the liquid evenly throughout the meat, The SpitJack Magnum Meat Injector Gun - Complete Kit with Case, The 9 Best Lump Charcoal Brands for Smoking & Grilling in 2023. You will need 1 recipe for a roasting chicken or pork roast and you will need a double recipe for a turkey. The next time you fire up the smoker, you can tailor your method according to your new findings. of sugar 1 tbs. Strain out solids through a fine mesh strainer, cheesecloth, or a coffee filter. Also, if youve soaked the ribs in vinegar or another marinade beforehand, try not to inject them until just before you put them on the smoker. You can also use a gas grill, griddle or even the broil function on your oven to sear these. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get them done faster.. cant beat a deal like that. Repeat this process between each of the rib bones, working until you see the liquid beginning to seep out of the meat. This Grilled London broil is marinated in flavorful ingredients, then grilled to perfection. To sear: When they reach an internal temperature of about 135F in the thickest part, place them over high heat and let them brown to your liking on all sides. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Use our easy how-to-guide for the selecting and grilling delicious shrimp! The injector must be dismantled after every use in order to be washed properly. I guarantee that when you take Harrys class youll learn a lot, youll be entertained, and youll eat really well, too! Apply the yellow mustard to the outside in a thin layer. Pork Injection Marinade 10 mins Butter-Based Poultry Injection Sauce 12 mins Brining Poultry for Flavor and Tenderness Greek Lamb Marinade 10 mins Marinating Beef Dry-Brined Turkey Techniques Classic Steak Marinade 10 mins Teriyaki Marinade 10 mins Everything You Need To Know About Marinades Red Wine and Worcestershire Sauce Chicken Marinade The tank holds a gallon of injection solution. Please leave your feedback in the comment sections below. Make sure that any herbs used in the rub are not too bulky. 2 tablespoon Worcestershire sauce. 1 tablespoon Worcestershire sauce. 1 tablespoon garlic powder. (Some needles are closed at the end but have holes along the sides. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks. Pour your injecting solution into a plastic water bottle. Required fields are marked *. Or if you in a hurry you could chuck some burger patties on the gas grill and be eating 5 minutes, Brisket is notoriously difficult cut of meat to master. Do not save any injection marinade that has come into contact with raw meat. Once all ingredients have dissolved, transfer marinade to a small mixing bowl. Weve pulled together some general advice on what to inject, but youll need to experiment and find out what works best for your taste buds. Rubs and glazes will merely sit on the surface of the meat. Smoking the Brisket. Other options are to split 1/2 the water with different fruit juices, cola, or vegetable broth. Once the butts are injected, squirt a good amount of yellow mustard on all sides of the meat and rub or brush it around to coat the meat. Home Pork Butter Injected Smoked Pork Tenderloin. Pull back the handle of your injector and fill the barrel with air. This is often the case when the ribs come from a big-box store or online retailer. Injecting is a great way to accelerate the brining process with hams. Gas vs Charcoal Grills Which is right for you? Rub the sea salt into the pork and wrap it in banana leaves. When youre ready to inject the ribs, set the rack on a sheet of plastic wrap, then cover it with a second sheet of plastic. #bbq #pulledpork #butcherbbqIn this weeks video I go over injecting a pork butt! Its just what I happened to have on hand. Add a little spiced smokiness to your barbecued pork butt with this smoke and spice pork injection marinade, and enjoy the fruits of your labor! butter, scallions, sour cream, bacon, salt, russet potatoes, freshly ground black pepper and 2 more I left the false cap intact and tied the butts, as shown in the third photo. The versatility of wine means there is a pork injection option for almost any palette. Preheat oven to 225 degrees. Make sure you have a container for your solution on hand as well as a tray to sit your meat in while you are injecting it. It is merely a syringe, often available at a decent price. Of course, sometimes the butcher will remove the membrane during processing. I actually bought mine at good ol Wal-Mart for about $3 bucks and you can also find them for pretty cheap on Amazon as well. Add a different dimension to fruit flavors by stirring in 1 or 2 tablespoons of brown sugar; just be sure the sugar dissolves before injecting it into the pork. How to inject your meat - step-by-step tutorial 1) Before you start, choose which needle is appropriate 2) Prepare your equipment 3) Prepare your injection solution 4) Fill your syringe with the injection solution 5) Choose a place to inject your solution 6) Inject the solution into the meat Test the spice mixture and make it hotter with additional hot sauce or seasoning until you are satisfied. 9. As a rule, we recommend taking the membrane off the rib rack before smoking. Light 20-40 briquettes using a Weber chimney starter and spread them over the unlit briquettes. 2. On the other hand Aaron Franklin of Franklin barbecue fame keeps his brisket super simple and doesnt use any injections. Fill your injector with the prepared mixture, then insert the needle into the meat between two of the rib bones. Examples of meats that are naturally dry include: An amazing injection recipe is a very tightly guarded secret for some pitmasters. Stir until the seasonings are completely dissolved. Seal the wrap and place it back on the smoker. Do you need to inject ribs in order to achieve success? It adds the perfect balance of ingredients to make sure your pork shoulder or pork butt Ingredients Ingredient 209 Show detail Preview View more Heat the needle of your injector and pierce the lid. Cook at 225-250F. Cover the bowl and refrigerate the mixture until its time to inject the ribs. You can make your hog injection in a large quantity and use as much as you need, depending on whether your smoking a whole hog or a shoulder; it's easy to make a lot at once because you can keep whatever's left in the refrigerator for up to a year. I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible. Harry cooks exclusively with the Weber Smokey Mountain Cooker. The point requires more time to cook compared to the flat, so it is best to have the point closer to the heat source. Smoke the butt for about 8 hours. Fill the injector with warm melted butter then insert the needle through the plastic into the meat at about a 45 angle and depress the plunger to inject some of the butter into the meat. The syringe (plastic or stainless steel) typically comes with a 2- to 4-ounce capacityenough for most barbecue projects. 2 tablespoons ground cumin. The bag . Just make sure you grind up the ingredients to a fine powder or paste, or you can clog the needle. Your objective is to get as much of the injection solution to stay in the meat as possible, but meat is not a sponge and some of the solution will flow back out into the pan. Set the 3 bottom vents to 100% open. Great flavor and very tender. Many injection recipes use stock or broth as their base ingredient. When the smoker is ready, place the pork tenderloins on the grate to cook. You get four different oversize needles (large, small, slanted, multi-hole), plus a handy carrying case. Mix them well. 1. This is when an added shot of flavor and moisture right to the center of the cut, will have the biggest impact. First I placedthe tenderloins into a foil pan. Amazon.com : Pork Injection & Brine, Heath Riles Meat Injector, . Teams want to create a flavor explosion in the judges mouth that will earn the highest score possible. Mix the wine and seasonings with 2 tablespoons of olive oil and inject it evenly into the pork loin before cooking. The needle on this model is large enough that it shouldnt clog. In a large stockpot, combine the apple juice and vinegar over medium heat. As you work, pull the injector back, again moving very slowly and continuing to depress the plunger the entire time. M Michael Plunkett TVWBB Fan Feb 1, 2007 #3 Hi Jim, I'd be careful using Jack in your injection. Roast as normal. Your email address will not be published. Cover and refrigerate for at least 8 hours and up to 24 hours. Plus, I use it almost every time I make a roasted chicken or pork roast. Home goods and kitchen specialty stores sell meat injectors -- small, hollow tubes that resemble a syringe and force liquid inside the meat to give it flavor. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. That way, you can use just as much as you need, saving the rest for later. This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves. One thing to keep in mind is that these are also pretty versatile and can handle higher, even grilling temperatures, if youre in a hurry. Season Season the pork tenderloins on all sides with Jeff's Texas style rub. Leftover pork butt can be vacuum-packed in FoodSaver bags and frozen. Or you have heard how convenient they are and are thinking about buying one yourself. Cherry, oak, or another mild fruit wood can be used if apple is not available.
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