Cherry Wood

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DanPop

Knows what a fatty is.
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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.
 
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.
 
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.
 
I mix cherry with apple for cooking poultry and pork. It's a delicious combination with turkey or for cooking fatties.

Mark
 
DanPop said:
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.
Click to expand...
i dont like hickory or mesquite anymore
 
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.
 
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.
 
Thanks for all the replies. Sounds like for me, I should try using it with red oak. I dont know if it was because I had it mixed with hickory or what, but like landarc said, I thought the aftertaste was off, especially on the breakfast sausage fatty.
 
DanPop the Cherry Wood IMHO has it's place in smoke as does all of the other Nut and Fruit Woods we use to smoke with....I have narrowed my use of Cherry Wood Down to three different types of meat....i use it with Hamburger, Chicken, and Pork....And as all of the other Brethren have stated already Cherry Wood Imparts color and a delightfully great flavor to your meat of choice....I use Wild Southern Cherry the kind that has the small fruit on them in th Summer Time...Yumm, Yumm!!! Peppa:icon_cool
 
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