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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 06-24-2013, 11:46 PM   #1
Smokin J's
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Default 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!
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Unread 06-24-2013, 11:49 PM   #2
OlyQ
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Cherry is my go to wood followed by alder.
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Unread 06-25-2013, 04:16 AM   #3
HeSmellsLikeSmoke
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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.
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Unread 06-25-2013, 06:54 AM   #4
Vision
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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.
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Unread 06-25-2013, 07:59 AM   #5
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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.
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Unread 06-25-2013, 08:02 AM   #6
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I have a 1/2 rick of cherry in my garage at all times
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Unread 06-25-2013, 08:10 AM   #7
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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)
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Unread 06-25-2013, 08:15 AM   #8
NickTheGreat
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I've mostly used apple, but the few times with cherry was interesting. I kinda liked it too
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Unread 06-25-2013, 08:33 AM   #9
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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.
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Unread 06-25-2013, 08:37 AM   #10
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pecan and cherrry for me on everything except chicken. i use oak lump charcoal and 1 chunk of pecan
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Unread 06-25-2013, 08:44 AM   #11
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I have access to about 6 different hardwoods, but Apple is my go too.
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Unread 06-25-2013, 09:00 AM   #12
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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.
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Unread 06-25-2013, 09:21 AM   #13
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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.
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Unread 06-25-2013, 11:58 AM   #14
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Cherry=Winner! Thanks for reminding me I need to pick up some more.
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Unread 06-25-2013, 12:08 PM   #15
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Love it and keep a good supply on hand at all times.
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