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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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Old 04-28-2014, 06:03 PM   #1
Brontoburger
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Default 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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Old 04-28-2014, 06:07 PM   #2
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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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Old 04-28-2014, 06:11 PM   #3
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I use it with hickory or by itself

all the time
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Old 04-28-2014, 06:11 PM   #4
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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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Old 04-28-2014, 06:16 PM   #5
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I use is on all poultry and occasionally on ribs
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Old 04-28-2014, 06:21 PM   #6
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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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Old 04-28-2014, 06:40 PM   #7
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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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Old 04-28-2014, 06:40 PM   #8
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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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Old 04-28-2014, 06:50 PM   #9
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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 06:50 PM.. Reason: sp
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Old 04-28-2014, 06:58 PM   #10
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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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Old 04-28-2014, 07:20 PM   #11
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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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Old 04-28-2014, 07:30 PM   #12
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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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Old 04-28-2014, 07:39 PM   #13
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Also use cherry on ribs & chicken. Love it. Sometimes mix with apple.
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Old 04-29-2014, 09:38 AM   #14
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It's the house smoke for chicken.
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Old 04-29-2014, 10:35 AM   #15
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It is the only wood I use!!
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