Wood types

[slat]

Has anybody used sassafras, wild cherry, or peach wood? Have aquired some and would like to know before I try. Meat is to expensive to be throwing away if it's not good.

[BBQchef33]

Wild cherry is excellent with everything. Sweet smoke. Smells great. goes great mixed with hickory. Use it like oak or hickory. Fairly high BTU, so its good as a heat wood as well as a flavor wood. . Peach is very mild, good on chicken and fish, but doesnt burn that hot, so if your using it for heat also supplement it with other wood or lump. Sassafras??? I gues ya can make some root beer out of it, but I never used it for cookin. :D

[rbinms33]

I'll second the wild cherry wood. Had a 10-12" diameter tree fall down and cut it up into 6" chunks then quartered it. It'll make your neighbors peek over the fence wondering where that sweet smell is coming from when you burn it.....heheheheh. Also, I burn it with the bark on.

[willkat98]

Phil, was those cherry splits you sent me wild cherry, or just cherry?

Anyway, they more both the pork loin and the pork tenderloin taste awesome.

Never tried sassafrass. Does anyone else whistle when they say that, like that Disney rabbit?

[BBQchef33]

Bill..... The wood I sent you was either Black cherry or wild cherry. Most likly was black cherry, thats whay I get mostly. The wild cherry around here is sometimes actually Service Berry that the wood suppliers try to pass off for cherry. Fruits nasty, real bitter, but the wood burns sweet.

[Oldtimer]

Been a long time since I had any Cherry.

[parrothead]

Been a long time since I had any Cherry.

I'll bet.