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DanPop
03-11-2010, 11:37 AM
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.

Smoothsmoke
03-11-2010, 11:39 AM
I haven't used cherry yet.

This might help you.
http://www.3men.com/whatwood.htm

smokinvic
03-11-2010, 11:44 AM
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.

blues_n_cues
03-11-2010, 11:45 AM
butts,ribs, & turkey here. it gives poultry a great color. mixed w/ pecan

augie
03-11-2010, 11:46 AM
I use it for chicken and turkey all of the time.

big brother smoke
03-11-2010, 11:48 AM
Everything! "Any wood is good for smoking as long as it is cherry" KCQUER Mod :cool:

landarc
03-11-2010, 11:51 AM
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.

SkySaw
03-11-2010, 11:53 AM
I mix cherry with apple for cooking poultry and pork. It's a delicious combination with turkey or for cooking fatties.

Mark

bacardi2001
03-11-2010, 12:05 PM
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 dont like hickory or mesquite anymore

Skidder
03-11-2010, 12:06 PM
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.

jeffjenkins1
03-11-2010, 12:07 PM
Everything! "Any wood is good for smoking as long as it is cherry" KCQUER Mod :cool:

You beat me to it! I like it mixed with oak for anything.

Jeff

ssbbqguy
03-11-2010, 12:19 PM
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.

bigabyte
03-11-2010, 12:20 PM
It's the BEST, Cherry, the BEST!

augie
03-11-2010, 12:46 PM
It's the BEST, Cherry, the BEST!

Banya?

KC_Bobby
03-11-2010, 12:50 PM
Jimmy likes Cherry

DanPop
03-11-2010, 12:56 PM
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.

peppasawce
03-11-2010, 01:04 PM
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

Puppyboy
03-11-2010, 02:43 PM
Everything! "Any wood is good for smoking as long as it is cherry" KCQUER Mod :cool:
Nuff said.

deathamphetamine
03-12-2010, 06:51 PM
It's the BEST, Cherry, the BEST!

Roger that.

AlabamaGrillBillies
03-12-2010, 08:51 PM
Cherry with Hickory about a 30% cherry has been a great mix for me on just about everything in my stick burner.

Saiko
03-12-2010, 08:56 PM
It's the BEST, Cherry, the BEST!

Probably the loudest I have ever laughed at a post. I bow in your direction.

Seinfeld Mod /off

Redwingsfn31
03-12-2010, 10:02 PM
I use cherry combined with white oak....its da bomb.....!!