or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Woods for Smoking › First Cherry wood smoke
New Posts  All Forums:Forum Nav:

First Cherry wood smoke

post #1 of 13
Thread Starter 

Im picking up some cherry wood in the morning from a guy. Only getting a bundle which he says is usually 10-12 sticks depending on size. This will be my first smoke using cherry so im very curious on what technique should I use or how much. Only doing a rack off ribs since this my first try with new wood. The guy is only charging $3 bucks a bundle so if the smoke turns out good ill get more. Any feedback will be appreciated

post #2 of 13

Cherry is one of my favorite woods. I use it quite a bit and its good with most things just use it like you would any other wood

post #3 of 13

Cherry is great for poultry, and I also use it in combo with a hardwood for ribs. It doesn't produce an overbearing smoke.

post #4 of 13

I am a Mesquite man, tried, tested & true.  I like cherry on my poultry but when it comes to da beef, I love my Mesquite.

post #5 of 13
Quote:
Originally Posted by Caveman View Post

I am a Mesquite man, tried, tested & true.  I like cherry on my poultry but when it comes to da beef, I love my Mesquite.


I like mesquite on beef too, but recently I've also been using red oak. For grilling on an open fire, red oak is the bomb when using beef. Red Oak is all they use in Santa Maria when grilling Tri Tip. It's all good Anthony.
 

post #6 of 13
Thread Starter 

I've never tried mesquite but read that its more smokier/stronger than hickory. I have access to plenty but afraid to try any. I saw today a bag of jack daniels chips. Does that ring a bell

post #7 of 13
Quote:
Originally Posted by Cwalk View Post

I've never tried mesquite but read that its more smokier/stronger than hickory. I have access to plenty but afraid to try any. I saw today a bag of jack daniels chips. Does that ring a bell



I have not used Jack Daniel chips yet.  I like using chunks instead.  But please don't mis-understand me.  I only grunt for me & mine.  If you use Mesquite moderately, it can be a very nice strong taste as opposed to over powering.  It is stronger than hickory but Hickory rocks in my book.  I just happen to be a Mesquite Fan Boy is all.  Whatever you use will be great as long as you achieve the TBS & not the While Billowy smoke.  Jack Daniel chips will one day grace my WSM. 

 

Smoke On!!!!

post #8 of 13

My neighbor has a mesquite tree in his yard, says I can cut as needed. Sounds nice and all but you should see the thorns 2-3" long and hard enough to go into a work boot. But if your careful it's free. And last time I checked free was the best deal around. 

post #9 of 13

Well, if ya can get to them without hurting yourself, try it sometime.  You may be surprized or turned off.  But if you don't go, you'll never know.

post #10 of 13
Thread Starter 

you guys soak your wood

post #11 of 13

Has anyone else used Whiskey barrel oak. I have been for awhile now, it burns nice and slow and has a great smell. I buy them at Lowes when they are broken Half barrel for $5 or so. Lots of wood and already in cut pieces. I dont see anything or any reason they would spend $ on treating them. But thought I would ask around before I find out too late and all. 

post #12 of 13

I like using chunks instead.  But please don't mis-understand me.  I only grunt for me & mine.  If you use Mesquite moderately, it can be a very nice strong taste as opposed to over powering.

post #13 of 13

To go back on-topic, I have a free source of cherry and I use it in most of my smokes. Cherry is hard to split so I tend to cut it with a saw, and throw a couple sticks on top of the coal bed and just let it do its thing.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Woods for Smoking
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Woods for Smoking › First Cherry wood smoke