Applewood burns cooler and sweeter than oak, and the salt it makes is the subtle one of the three — smoke as a background note rather than a statement. Where oak stands up to beef, manzano flatters the delicate things: chicken skin, pork, salmon, roasted squash.
Chicken and pork, before or after cooking. Salmon and white fish. Roasted squash, sweet potatoes, and anything where oak would shout.
Patagonian Atlantic sea salt, applewood smoke.
