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First time smoking w/cherry tonight.

post #1 of 6
Thread Starter 
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.
post #2 of 6

Hello.  Cherry adds great color and taste.  For pork and especially poultry , try pecan and cherry.  Just food for thought.  Keep Smokin!

Danny

post #3 of 6
Thread Starter 
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!
post #4 of 6

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. Thumbs Up

post #5 of 6
Cherry is great but i love pecan
post #6 of 6

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.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › First time smoking w/cherry tonight.