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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-26-2013, 08:10 AM   #16
Vision
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You can't go wrong with either. Cherry has a more distinctive flavor.
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Unread 03-26-2013, 08:10 AM   #17
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I love cherry.
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Unread 03-26-2013, 08:19 AM   #18
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Quote:
Originally Posted by Trumpstylz View Post
For those of you that have tried both, which do you prefer?

Can you describe the difference?
I think that apple has a sweeter flavor. I do use a combination of both but I burn mostly Apple. I will throw in some cherry when finishing ribs and for an hour or so before I cover my Brisket and Butts. I do not burn cherry with Chicken, I find it imparts too much smoke flavor.
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Unread 03-26-2013, 08:23 AM   #19
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I would have said apple was my favorite until a few months ago when I tried cherry, now that is my go to for pretty much everything. Rich color, awesome smoke ring and mild smoke flavor are the big wins for me.
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Unread 03-26-2013, 08:57 AM   #20
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I prefer the flavor of apple, but cherry is great for color.
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Unread 03-26-2013, 09:17 AM   #21
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Apple seems a safer bet. I have had good and bad results with cherry, but apple has always been a great choice.

I like cherry wood when i'm grilling at higher temps - grilling chicken, steaks, etc with 1/2 charcoal and 1/2 cherry wood is incredible.
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Unread 03-26-2013, 09:32 AM   #22
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I think some of the bitterness with cherry is if it's not completely seasoned or has the bark left on it-Green cherry wood has a very nasty, bitter odor. Green cherry bark contains hydrocyanic acid, to the point of being toxic. Eating wilted cherry leaves will kill cattle.
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Unread 03-26-2013, 10:16 AM   #23
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I use both cherry & apple together.
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Unread 03-26-2013, 12:51 PM   #24
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Cherry is awesome for salmon and hard boiled eggs. Of course neither of those gets smoked for very long so I can't speak to the effects on longer smokes.
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Unread 03-26-2013, 02:26 PM   #25
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I have used both apple and cherry on about everything. I feel cherry does a little better with beef but I think apple is better with chicken and pork. A mix of both can be very good. I have enjoyed helping at an orchard in order to get a nice applewood supply during pruning time. Maybe you have some opportunities in some outlying Chicago suburbs to do the same?
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Unread 03-26-2013, 02:38 PM   #26
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I like both, but would choose cherry over apple if I had to pick one.
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Unread 03-26-2013, 03:06 PM   #27
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Choices of wood to use are a matter of personal preference and taste.

The issue for my decision would be the type of meat being smoked.

I love Cherry because of it's flavor as well as the coloring of the meat. Smoking a light flavored meat with cherry can over-power the flavor of the meat. Great on Pork, Beef, ect. I use it on Chicken thighs and other fowl, but not chicken breasts.

I also love apple which is almost a universal smoking wood much like Alder.
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Unread 03-26-2013, 03:14 PM   #28
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I use wild cherry
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Unread 03-26-2013, 04:31 PM   #29
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I've been using combination of both lately and am quite happy
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Unread 03-26-2013, 06:12 PM   #30
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I like cherry mixed with oak on pork anything
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