First time smoking w/cherry tonight.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

waterboy12

Smoke Blower
Original poster
Oct 16, 2013
80
22
Monroe, NC
Smoked a 9lbs Pork Tenderloin tonight. On my trusty char-broil grill. Built the fire right inside the cooking chamber opposite of the exhaust. Smoked this way many times and always turns out good Q. Smoked for 5 hours at around 225 till internal temp hit 165. No pics, it went pretty dang fast. I usually smoke with hickory but tried some cherry I harvested a while back(I'm a woodworker). I think I found my new favorite smoking wood. Great taste and color and a beautiful ring.
 
Last edited:
I've been meaning to try pecan. I have access to a few that are on the farm. I need to get my rear end in gear and go get me sum!
 
Peach and cherry have been my go to combination as of late. Did a pork shoulder and some beef back ribs last week that came out fantastic. The cherry wood does give some good color on the finished product.
icon14.gif
 
Cherry is great wood.  It is also great mixed with other woods such as Maple.

At 9 LBS?  Pork loins or tenderloins?

Also, sometime try them closer to the new USDA approved guideline of 145 for intact muscle meat.  You will notice a difference in tenderness and moisture.

Sounds great!  Can't wait for pics next time!

Good luck and good smoking.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky