Gotta say that for most of my long smokes, I love using Cherry Wood! The smoke is firm but not overpowering! I am not a fan of Mesquite for most long smokes.
PLease share your experiences as I hope to learn from the seasoned Bretheren!
06-24-2013 11:49 PM
Cherry is my go to wood followed by alder.
06-25-2013 04:16 AM
If I had to use only one wood for smoking, it would be cherry.
That being said, I don't have to, so I also use sugar maple, pecan, oak, apple, hickory and corn cobs as the mood strikes me.
06-25-2013 06:54 AM
Cherry is great but you need to be careful of what you buy. I use chunks. Weber's bag of cherry is fantastic. But the "Texas Smoke" cherry you get from DoItBest stores is nowhere near as good.
06-25-2013 07:59 AM
Cherry is great! I scored two huge sacks of cut offs from a buddy who has a woodworking shop. Split them all into nice sized chunks, and it's become my new go-to as well. Seems to flavor all meats nicely without being overpowering.
06-25-2013 08:02 AM
I have a 1/2 rick of cherry in my garage at all times
06-25-2013 08:10 AM
The combination of hickory and cherry is fantastic on salmon!! I've done side by side blind taste tests of smoked salmon (hickory, hickory & apple, hickory & cherry) and the cherry combo is the top pick by every person who tasted it (not just me)
06-25-2013 08:15 AM
I've mostly used apple, but the few times with cherry was interesting. I kinda liked it too
06-25-2013 08:33 AM
I like cherry, but for chicken I havent found anything better than oak and cherry. If I am doing pork I like Hickory/Cherry. Beef is just stright oak. Cherry is one of my favorites but I use oak just as much. Once you learn your meats and woods you can think your wood combinations through and have the perrfect blends of smoke to complament your rub/seasoning/sauce.
06-25-2013 08:37 AM
pecan and cherrry for me on everything except chicken. i use oak lump charcoal and 1 chunk of pecan
06-25-2013 08:44 AM
I have access to about 6 different hardwoods, but Apple is my go too.
06-25-2013 09:00 AM
I almost always use oak lump (Ozark Oak) but I add cherry more than any other wood for smoke. I like the taste and the color it adds to the meat. I still use pecan, apple, and sometimes hickory.......but cherry is my go-to wood and I often add some cherry for color even if using the other woods.
06-25-2013 09:21 AM
Ive got some cherry im going to try it soon but i gotta split it up. I usually use Hickory/Apple or Pecan/Apple or just straight up hickoryand some times just pecan. I always like to change it up.
06-25-2013 11:58 AM
Cherry=Winner! Thanks for reminding me I need to pick up some more.
06-25-2013 12:08 PM
Love it and keep a good supply on hand at all times.