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-   -   Cherry Wood - my favorite (http://www.bbq-brethren.com/forum/showthread.php?t=164218)

Smokin J's 06-24-2013 11:46 PM

Cherry Wood - my favorite
 
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!

OlyQ 06-24-2013 11:49 PM

Cherry is my go to wood followed by alder.

HeSmellsLikeSmoke 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.

Vision 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.

J-Rod 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.

ButtBurner 06-25-2013 08:02 AM

I have a 1/2 rick of cherry in my garage at all times

TroyA65 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)

NickTheGreat 06-25-2013 08:15 AM

I've mostly used apple, but the few times with cherry was interesting. I kinda liked it too

Teltum 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.

jmoney7269 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

sportsnut 06-25-2013 08:44 AM

I have access to about 6 different hardwoods, but Apple is my go too.

HogFan 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.

Bigrolltide1877 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.

fingerlickin' 06-25-2013 11:58 AM

Cherry=Winner! Thanks for reminding me I need to pick up some more.

Deep South 06-25-2013 12:08 PM

Love it and keep a good supply on hand at all times.


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