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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 04-28-2018, 11:04 AM   #1
bluegrass smoke
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Default Cherry with Whole Hog?

I got a big cook coming up and wanted to use cherry but I have heard it can be overpowering. Thoughts?
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Old 04-28-2018, 11:05 AM   #2
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specifically for a cook that long
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Old 04-28-2018, 11:12 AM   #3
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I don't know how overpowering it could be for a long cook but, the cherry will
give it some beautiful color.
Mix it up with some oak and pecan.
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Old 04-28-2018, 11:15 AM   #4
bluegrass smoke
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Quote:
Originally Posted by cholloway View Post
I don't know how overpowering it could be for a long cook but, the cherry will
give it some beautiful color.
Mix it up with some oak and pecan.
I got a little pecan left over so ill use that up
I got a ton of Red Oak but its only been cut down for about a month
Can I "pre-heat" it around the edge of the firepit and cook that Sap out?
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Old 04-28-2018, 02:38 PM   #5
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Cherry, overpowering? Maybe if its green. Here is 12 hours of nothing but cherry. Excellent flavor.
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Old 04-28-2018, 04:31 PM   #6
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Cherry, overpowering? Maybe if its green. Here is 12 hours of nothing but cherry. Excellent flavor.
Now that looks fantastic!
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Old 04-28-2018, 04:49 PM   #7
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That looks real good!
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Old 04-28-2018, 04:57 PM   #8
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That much cherry plus the rest of the pickup bed load would be oak $100 delivered and stacked whatcha think!?


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Old 04-28-2018, 05:08 PM   #9
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Well seasoned cherry has a very mild smoke.

I am at the bottom of a 1/2 cord I bought last fall. Almost time to reload.
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Old 04-28-2018, 05:45 PM   #10
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That looks amazing!
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Old 04-28-2018, 09:05 PM   #11
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That looks amazing!


Pig or wood


Or both ?!?!


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Old 04-28-2018, 10:05 PM   #12
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I use Cherry for long cooks all the time - there are no issues with it. I've used apple, cherry, hickory, pecan, oak, and mesquite and only mesquite can cause problems.
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Old 04-29-2018, 05:32 AM   #13
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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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Old 04-29-2018, 06:55 AM   #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.


He said he had some maple but I didn’t think anything about it


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Old 04-29-2018, 04:29 PM   #15
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You could also just supplement with lump if your coal bed starts to die. That shouldn't mask the cherry color.
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