Thank you all so much for your info. I ordered a 40lb bag of the perfect mix of cookinpellets. So, what would you use cherry and apple for? Ribs and butts etc?
I've used 100% Cherry on a Ribeye Roast (prime rib) in order to allow myself to have a good smoke flavor but one that would allow the flavor of the beef to not be overshadowed by the wood. It was a good plan. I think next time I do one I will do 70% cherry and 30% pecan to get a little stronger wood flavor on the beef cut.
I've done bacon with 70% apple and 30% hickory and wow it was great! I could taste the details of the wood flavor when the bacon was pulled at 145F and when I soft fried the bacon. When fried crispy I lost the flavor details of the apple and such but that common bacon smoke flavor was still great.
I also did 50/50 cherry and pecan on bacon and it was amazing as well. I think the apple and hickory combo juuuuuuust beat it out but it was amazing as well.
I have done cherry on chicken breasts and it was good but chicken cooks up so quickly I really needed to double up on the smoke.
Did cherry on pork country style ribs and pork spare ribs while I was playing with the 3-2-1 technique. The flavor was good but again I believe I want to double up the smoke when I go cherry only and I want to go longer on the cherry. I like what I am getting and want to improve it!
I want to put double apple smoke on some chicken and see what I get but haven't had time to dig into the apple like I want to. I've had apple smoked pork and chicken that others have made and they were great as well.. I really like the flavor of the apple on the bacon and could imagine how awesome it would be on my smoked chicken breast.
Other than that I've been fooling around with mesquite blends and used 100% alder for my one smoked salmon lox.
I'm hoping others with a wide variety of wood smoke experience will chime in. I'm building up my cooks and I have a variety of pellets to figure out what I like with each. So far I have been happy to learn what I have, like how alder is so mild I won't smoke anything but fish with it and 100% hickory makes everything taste like bacon to me... which is odd when I am not eating bacon hahaha.
I hope this helps :)