[RBChallenger]

OK, so I have a BBQ coming up that I am hosting this weekend. I will be making pulled pork and tri-tip. The only wood I have at home is some mesquite chunks. My plan is to start out early in the morning (food is being served at 5:30 PM) with the pork butt and then about 1:30 - 2:00 starting the tr-tip (in the same smoker)... with the hopes of having both ready at roughly 5:30 (along with baked beans and potato salad). So my question is, for the pulled pork I'd like to get my hands on some nice apple chunks for my R2D2 smoker. Can anyone tell me where I can get something other than the tiny little chips here in Tucson?

Also, I want to smoke the tri-tip a bit as well so I wonder if adding another chunk or two that late in the smoke with the pork will cause any bad news for the pork itself? At the end of the smoke I plan to take both chunks of meat and stick them right over the coals and grill for a nice sear on the tri-tip and a bit of bark on the pulled pork. Any help would be greatly appreciated.

BTW, made tri-tip over mesquite last weekend for the first time and.. wow!!! It almost makes me not want to mess with briskets it turned out so flavorful and tender. Thanks again for any help!

[RBChallenger]

As one more side note, I have a bag of Red Oak charcoal that I plan to use for fuel. Of course, my fall back will be some chunks of hickory... cant go wrong with hickory I figure for beef or pork.

[jmcrig]

If it's any help, BBQ Island at I-10 and Warner has chucks of apple. let them know you're a member and they'll treat you right. They're whole round chucks.
As far as putting wood on for the tri tip, don't worry about the pork. Most people would have it wrapped by then. Generally meat quits taking on smoke by about 130 degrees.

[smitty250]

It's going to be difficult to get any wood in Tucson - might want to try Tempe for that. 

[bbqphx.com]

Not sure about apple but there's a big pecan grove in Sahuarita and they sell wood.  The firewood is sold on Saturdays and Sundays only, from 7:00 AM

[RBChallenger]

If it's any help, BBQ Island at I-10 and Warner has chucks of apple. let them know you're a member and they'll treat you right. They're whole round chucks.
As far as putting wood on for the tri tip, don't worry about the pork. Most people would have it wrapped by then. Generally meat quits taking on smoke by about 130 degrees.

At what point do you guys typically wrap your pork butts? I actually havent been doing that at all, maybe that would help some with moisture and the like. Id appreciate any pointers. Thanks!

[RBChallenger]

Not sure about apple but there's a big pecan grove in Sahuarita and they sell wood.  The firewood is sold on Saturdays and Sundays only, from 7:00 AM

Good to know, I'll definitely have to check that out. Sounds like for this Saturday I may just stick with some Hickory. Thanks for the note on the pecan wood, weill definitely have to pick some up.

[Mike (AZBarbeque)]

We wrap our Pork Butts at 165 - 170, then take them to 195..

[RBChallenger]

We wrap our Pork Butts at 165 - 170, then take them to 195..

Cool, thanks for the info. I will give that a go this time around!!!

[bbqphx.com]

Not sure about apple but there's a big pecan grove in Sahuarita and they sell wood.  The firewood is sold on Saturdays and Sundays only, from 7:00 AM

There was more info on this post, I'm certain as I've not had any alcohol   I apologize if we're not supposed to post info on businesses like that, now I know.

[Mike P in Tucson]

I have heard that the English Family Orchard in Willcox may sell apple wood.  You might try contacting them:

English Fruit Farm
Willcox area
Dwight and Paul English
(520)384-4857
englishfruitfarm at yahoo dot com

[AzQer]

If chunks is the only thing you are looking for and need it in a hurry go to BBQ World on broadway or they have one on oracle rd. They sell chunks for about 20 buck for a good bag

[bearbonez]

 Definitely check out the pecan farms. There are tons of them around Tucson.

[RBChallenger]

Ended up just using hickory chunks and some little apple chips I had laying around. Wrapped at 165 and man, was the best yet. Definitely not as harsh a bite as the mesquite I had used in the past. It was a huge hit.

[jmcrig]

Glad we could help. Now that you ain't under the gun, there's got to be some buys on pecan wood around. Good luck.