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Old 04-29-2018, 05:32 AM   #13
Monkey Uncle
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Join Date: 10-26-14
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Same here - I've used cherry for pork many times. It is a mild smoke that gives the meat a wonderful color. But be aware that cherry doesn't produce as much heat as oak or hickory, and the coals don't last very long once the flaming stage is over. So you might want to mix in something harder/denser. Personally, I'd mix in sugar maple (or another species of hard maple) if you can get it. It is also a mild wood that won't overwhelm the color you get from the cherry. If you mix oak with the cherry, it will cover up the nice red color.

But I definitely would not use month old red oak. You'll get nothing but hissing and thick clouds of acrid smoke.
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