Originally Posted by dport7
I really like all the sweet woods on pork and poultry.
Do you mix them?
Sometimes I mix cherry with the apple or peach just to have a different smell to the smoke, but mostly I use only one type of wood to a cook. When i do mix woods the main reason I add cherry is for the color, makes a great presentation on chicken, ribs, and whole butts before you pull the pork.