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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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04-28-2014, 05:03 PM | #1 |
Full Fledged Farker
Join Date: 03-04-11
Location: Lancaster, PA
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Smoking With Cherry
Just replenished my firewood supply after the recent crappy winter and out of the two cords about half is cherry. I've read that cherry is a good smoking wood. Does anyone have experience using it?
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04-28-2014, 05:07 PM | #2 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Use it all the time. Great on pork and chicken, gives a really nice deep color to the bark. Also good mixed with some pecan on brisket.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-28-2014, 05:11 PM | #3 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I use it with hickory or by itself
all the time
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-28-2014, 05:11 PM | #4 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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I love it. I use a mix of hickory and cherry on almost everything I smoke. It gives a nice sweet flavor and a deeper color on the bark.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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04-28-2014, 05:16 PM | #5 |
is One Chatty Farker
Join Date: 02-18-14
Location: Long Island, New York
Name/Nickname : Turkey Master
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I use is on all poultry and occasionally on ribs
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Dawg Pound Smokin' Q Competition BBQ Team - KCBS member & CBJ Beam's SG-01 Offset Smoker (Brenda), Chargriller Akorn (Vanessa), Backwoods Party (Victoria), Humphrey Weeble (Deedra), Brinkmann Grill King Deluxe (Baby), Weber Smokey Joe (Gretchen), Mini BGE (Keisha) USMC - Not as lean, not as mean - Still A MARINE! If you find yourself in a fair fight, you didn't plan your mission properly :boxing: |
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04-28-2014, 05:21 PM | #6 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I mostly cook with charcoal. The smoke wood I use is cherry, almost exclusively. The only other wood I use is oak, and that is with beef, and only until it's gone, because I don't want to let it go to waste .
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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04-28-2014, 05:40 PM | #7 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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I am getting a whole supply of cherry also this week. glad to hear all the good responses.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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04-28-2014, 05:40 PM | #8 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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I use charcoal to fuel my fires, too, but I can't remember the last time I DIDN'T use cherry wood chunks along with charcoal, and usually some apple or peach wood, too. I love that stuff. Like others have said - its great with pork and poultry. Imparts a nice color to the meat as well. I wish I had a cord of cherry wood in my backyard, I have to buy mine in the bag at Menards or online.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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04-28-2014, 05:50 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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And would this be a specific type of cherry?
Yoshino cherry is the stuff around D.C. monuments. There are other flowering cherry types. Weeping cherry. Black cherry grows large and in charge. Cherry wood that actually produces cherries is another thing altogether. So - does it matter? Last edited by mchar69; 04-28-2014 at 05:50 PM.. Reason: sp |
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04-28-2014, 05:58 PM | #10 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Wild Black Cherry produces cherrys too. Usually only Racoons, Squirrels and wine makers utilize them though. At present (well for the past 4 yrs.) I smoked exclusively with cherry. I love it, but also love to mix it with Hickory too.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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04-28-2014, 06:20 PM | #11 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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I use Black Cherry with pork and chicken all the time. Usually add some pecan with pork and sometimes add apple with chicken. With beef I like peach, pecan, and oak (sometimes hickory).
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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04-28-2014, 06:30 PM | #12 |
On the road to being a farker
Join Date: 08-05-13
Location: Chickamauga, Ga
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I love it on ribs and chicken! I keep hoping another one will blow down back in the fields soon.
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Michael. Comp team "Q-inator!", Southern Q Limo. |
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04-28-2014, 06:39 PM | #13 |
Take a breath!
Join Date: 01-08-14
Location: Zion IL
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Also use cherry on ribs & chicken. Love it. Sometimes mix with apple.
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Keith, Smokin Arses Barbeque Team BPS UDS, ECCharBroil barrel grill, Smokey Joe, Thermopop |
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04-29-2014, 08:38 AM | #14 |
Full Fledged Farker
Join Date: 06-06-12
Location: Aurora, Mo
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It's the house smoke for chicken.
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22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100 |
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04-29-2014, 09:35 AM | #15 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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It is the only wood I use!!
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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