I am trying to perfect the color on my pork ribs which taste amazing, but have been coming out too dark in color. Now to get this out of the way straight away... I know some some will say, if they taste great who cares how they look... well, I do. I'm a perfectionist and I know what I want, and I want that competition mahogany color. Anyways... I have a Pit Boss 1100 pellet grill and have been using Lumber Jack Char Hickory pellets in both the hopper and a smoke tube (which have given me a great smoke flavor I'm happy with), and I keep hearing people say to use some cherry wood which I am happy to try. I was thinking about leaving the char hickory pellets in the hopper, and using a 50/50 mix of char hickory and cherry in the tube (cherry would be lumber jack 100% cherry).
The only issue is, more often then not I'm smoking more than one thing at the same time, usually some ribs, maybe some chicken, and almost always some tri tip...because I just love tri tip... it's one of my favorite things. That said, I know I have heard cherry is great on pork and great on chicken... but what about beef? I don't have another smoker to use for the tri tip, and while I want to try the cherry wood on the ribs to see if they help the color, I don't want to impart a flavor on the tri tip that is going to be unpleasant. Yes, I know I could just try it and see what happens, but I'm wondering what people's thoughts and experience are with it on beef before I go spend money on some cherry pellets and ruin a nice piece of tri tip.
Any thoughts from people in the know will be greatly appreciated. Thanks!!!
The only issue is, more often then not I'm smoking more than one thing at the same time, usually some ribs, maybe some chicken, and almost always some tri tip...because I just love tri tip... it's one of my favorite things. That said, I know I have heard cherry is great on pork and great on chicken... but what about beef? I don't have another smoker to use for the tri tip, and while I want to try the cherry wood on the ribs to see if they help the color, I don't want to impart a flavor on the tri tip that is going to be unpleasant. Yes, I know I could just try it and see what happens, but I'm wondering what people's thoughts and experience are with it on beef before I go spend money on some cherry pellets and ruin a nice piece of tri tip.
Any thoughts from people in the know will be greatly appreciated. Thanks!!!