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Old 06-25-2013, 12:46 AM   #1
Smokin J's
Got Wood.
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Join Date: 05-22-13
Location: Seattle Wa
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!
WSM 22.5, Weber Kettle, Nexgrill, low and slow is a way of life, One Rib Smokin Son Of A Gun!
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Old 06-25-2013, 12:49 AM   #2
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Join Date: 01-02-08
Location: oly wa

Cherry is my go to wood followed by alder.
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Old 06-25-2013, 05:16 AM   #3
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

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.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Old 06-25-2013, 07:54 AM   #4
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

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.
"It's all about the Hill Country brisket."
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Old 06-25-2013, 08:59 AM   #5
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Join Date: 08-15-12
Location: Irish Hills, MI

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.
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
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Old 06-25-2013, 09:02 AM   #6
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Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

I have a 1/2 rick of cherry in my garage at all times
Michigan Custom 'Que
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Old 06-25-2013, 09:10 AM   #7
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Join Date: 04-20-13
Location: Pleasant Prairie, WI

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)
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Mini WSM
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Old 06-25-2013, 09:15 AM   #8
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Join Date: 05-08-12
Location: Iowa

I've mostly used apple, but the few times with cherry was interesting. I kinda liked it too
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
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Old 06-25-2013, 09:33 AM   #9
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio

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.
Current Smoker: Char-Griller Kamado
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Old 06-25-2013, 09:37 AM   #10
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Join Date: 02-07-11
Location: brenham, texas

pecan and cherrry for me on everything except chicken. i use oak lump charcoal and 1 chunk of pecan
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Old 06-25-2013, 09:44 AM   #11
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon

I have access to about 6 different hardwoods, but Apple is my go too.
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Old 06-25-2013, 10:00 AM   #12
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas

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.
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
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Old 06-25-2013, 10:21 AM   #13
On the road to being a farker
Join Date: 06-17-13
Location: Cullman,Alabama

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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Old 06-25-2013, 12:58 PM   #14
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Join Date: 07-08-10
Location: Boyertown, PA

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

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
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Old 06-25-2013, 01:08 PM   #15
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Join Date: 01-31-11
Location: Jasper, Alabama

Love it and keep a good supply on hand at all times.
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)
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