? on how much cherry wood

Discussion in 'Roll Call' started by dugan1, Mar 14, 2010.

  1. dugan1

    dugan1 Newbie

    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
     
  2. davidmcg

    davidmcg Meat Mopper

    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.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    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. [​IMG]
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  5. smokefever

    smokefever Smoking Fanatic

    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
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    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
     
  7. graybeard

    graybeard Smoking Fanatic OTBS Member

    A lot depends on the type smoker you have.
     
  8. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!
    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.
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    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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