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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-11-2010, 11:37 AM
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#1 |
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On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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Cherry Wood
So what do you guys smoke with cherry? I've used it with hickory to smoke ribs and fatties, but I didn't care for it. Looking for suggestions, maybe combine it with other woods or a different protein, thanks.
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03-11-2010, 11:39 AM
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#2 |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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03-11-2010, 11:44 AM
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#3 |
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is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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I have used cherry for my ribs. Its a good smoke. I actually prefer the red oak. Red oak burns hot and also burns for a long time.
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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03-11-2010, 11:45 AM
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#4 |
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is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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butts,ribs, & turkey here. it gives poultry a great color. mixed w/ pecan
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Blues_n_Cues BBQ Concessions & Catering |
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03-11-2010, 11:46 AM
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#5 |
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is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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I use it for chicken and turkey all of the time.
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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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03-11-2010, 11:48 AM
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#6 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Everything! "Any wood is good for smoking as long as it is cherry" KCQUER Mod
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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03-11-2010, 11:51 AM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I like cherry with pork in particular, beef is also good. I tend to avoid using just cherry as I believe there is a little edge to the smoke, sort of a funny aftertaste. I often add oak or apple to smooth it out.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-11-2010, 11:53 AM
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#8 |
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Knows what a fatty is.
Join Date: 08-12-09
Location: Ontario, Canada
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I mix cherry with apple for cooking poultry and pork. It's a delicious combination with turkey or for cooking fatties.
Mark |
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03-11-2010, 12:05 PM
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#9 | |
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Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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Quote:
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03-11-2010, 12:06 PM
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#10 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I'm also a fan of cherry. It's my go to wood to use in moderation because it does have a distinct taste. Does also give meat color.
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03-11-2010, 12:07 PM
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#11 | |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Quote:
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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03-11-2010, 12:19 PM
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#12 |
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is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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Cherry has been used for years for taste and a rich red color it leaves. That being said,there are many types of cherry woods. To those that don't like it,I would guess maybe the moisture content and or type may of had something to blame. We have always found drier is better and all wood fires aren't as good for long cooks. My preference is fruit type cherry. Milder more forgiving but harder to find. The only way find out is try some. Good luck, Steve.
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03-11-2010, 12:20 PM
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#13 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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It's the BEST, Cherry, the BEST!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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| Thanks from:---> |
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03-11-2010, 12:46 PM
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#14 | |
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is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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Quote:
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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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03-11-2010, 12:50 PM
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#15 |
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Babbling Farker
 
Join Date: 05-03-07
Location: Olathe KS
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Jimmy likes Cherry
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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