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? on how much cherry wood

post #1 of 9
Thread Starter 
Hello all. man i love this place so much helpfull info for a rookie. anyway im doing country style ribs and have heard conflicting info. do i add cherry chunks throughout the whole smoking process? i hope so cause i had it on there from the start. thanks for any info. it just sucks not bein to open the lid and see ya know???????? thanks Mike
post #2 of 9
How long you apply smoke comes down to 2 things. Your personal preferences and the cost to use the wood through the entire process. Most will tell ya not to use the wood for more than half the time, mostly because after that the meat doesn't pull the smoke flavor in as easily, the other reason is the cost of the wood.

If I am using oak, cherry or apple, I'll use it all the way through the entire smoking process. Only reason I do it is because I love the aroma and the wood is free. It grows here on my land, so I never have ran out. I have run low before and that isn't a good feeling.

The mesquite and pecan I use I have to buy unfortunately, but I know a place that sells to me really cheap. They get puled pork and/or ribs out of the deal.

Hope this helps and I hope you enjoyed your meal.
post #3 of 9
On pork I wouldnt be afraid of using cherry through the whole smoke, it's a lighter wood compared to hickory or mesquite. Just remember the TBS rule and you will be eating good. TBS is "Thin Blue Smoke" by the way. You just want a slight visible amount exiting. Less is more. icon_smile.gif
post #4 of 9
I don't use any wood whenever the ribs are in the foiling stage, before and after foiling I use a combo of cherry. mesquite and apple. I have used cherry throughout with no drawbacks.
post #5 of 9
EXACTLY what he said. . . . I always use a combination of two woods throughout the whole smoke. Turns out some pretty good Q. I don't foil my ribs, just let 'em cook the whole time. But thats a preference thing. Good luck to ya
post #6 of 9
I agree with all the above, I tend to use wood all the way though, but do cut way down as the smoke goes on. of course it foiling and nothing else is on smoker then I stop
post #7 of 9
A lot depends on the type smoker you have.
post #8 of 9
Howdy, welcome to the SMF!!
As mentioned above if the meat isn't in foil, mild woods like cherry are ok for the whole time as long as cost isn't an issue.
post #9 of 9
Welcome to the forum & enjoy your stay here. Like everyone else said, no smoke during the foil process but as you smoke, it is a preference of what you like as long as you're not using "OverKill" on the smoke. It's all about what you like & what makes the people you serve happy. Good luck.
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