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jujuboy77
BBQ Fan
Joined: 15 Mar 2007
Posts: 253
Location: Adams TN
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 Posted: Mar 15 2007 Post subject: tips for smoking with cherry |
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can anyone offer tips for smoking with cherry i was just given a large dead cherry tree to haul off. everyone raves about cherry smoking and says i landed a real treat so
1 what meats are best with cherry?
2 any particulars with this wood i should be aware of?
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Jp
oklahoma joes longhorn smoker |
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mds2
BBQ Super Pro
Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska
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| Posted: Mar 15 2007 Post subject: |
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I have been using cherry qquite a bit lately, the mill has been out of apple, and I just use it like every other wood. Throw in a stick when i need to. I think cherry gives a real nice flavor to pork butts and ribs.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 15 2007 Post subject: |
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I agree cherry is excellent with ribs.
Just use it as you would any other wood.
Gives the meat a nice reddish colour.
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Chargriller Akorn
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redray
BBQ Fan
Joined: 09 Aug 2005
Posts: 212
Location: Ellicott City, MD
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| Posted: Mar 20 2007 Post subject: |
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| I like to use cherry for anything pork and meatloaf. I have been fortunate to have several large cherry trees that needed to be cut down on my property. Definately one of my favorites. |
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mding38926
BBQ Super Pro
Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA
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| Posted: Mar 21 2007 Post subject: |
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I actually use cherry for pretty much everything I que. I agree with Roxy....GREAT with ribs.
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Dinger |
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Pointerman
BBQ Fan
Joined: 19 May 2006
Posts: 119
Location: Valley Center, KS
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| Posted: Mar 21 2007 Post subject: meat |
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I seem to like cherry the best on beef. Also a little can go a long way with it. You can always tell cherry when you are smoking it because of the smell of the smoke. It is not overpowering but there is a distinct smell to it.
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Andy
If there are no dogs in Heaven, then when I die I want to go where they went.
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BigOrson
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Mar 21 2007 Post subject: |
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| Weird, tongue-numbing flavor when you over-smoke with it. My favorite smoking wood. Pair it with hickory and follow the 3-2-1 rule and you'll be fine. |
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smokemaster
BBQ Fan
Joined: 11 Jul 2006
Posts: 281
Location: Europe
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| Posted: Mar 21 2007 Post subject: |
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My favorite wood. I love the way cherry flavors ribs. Just don't use too much.
 
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jujuboy77
BBQ Fan
Joined: 15 Mar 2007
Posts: 253
Location: Adams TN
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| Posted: Mar 28 2007 Post subject: |
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| BigOrson wrote: | | Weird, tongue-numbing flavor when you over-smoke with it. My favorite smoking wood. Pair it with hickory and follow the 3-2-1 rule and you'll be fine. |
please educate me on the 3-2-1 rule? (forgive my ignorance)
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Jp
oklahoma joes longhorn smoker |
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WBOGGS
BBQ Fan
Joined: 16 Mar 2007
Posts: 152
Location: Pittsburgh, PA
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| Posted: Mar 28 2007 Post subject: |
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| jujuboy77 wrote: | | BigOrson wrote: | | Weird, tongue-numbing flavor when you over-smoke with it. My favorite smoking wood. Pair it with hickory and follow the 3-2-1 rule and you'll be fine. |
please educate me on the 3-2-1 rule? (forgive my ignorance) |
3 hours smoked; 2 hours wrapped in foil and 1 hour unwrapped to dry them out a bit and if you usually add sauce do that now. It's kind of a no brainer way to make tender ribs but if you have a smoker that holds moisture well; you shouldn't need to wrap ribs. Just keep the door closed till they are done so you dont leave the moisture out. |
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jujuboy77
BBQ Fan
Joined: 15 Mar 2007
Posts: 253
Location: Adams TN
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| Posted: Mar 28 2007 Post subject: |
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| WBOGGS wrote: | | jujuboy77 wrote: | | BigOrson wrote: | | Weird, tongue-numbing flavor when you over-smoke with it. My favorite smoking wood. Pair it with hickory and follow the 3-2-1 rule and you'll be fine. |
please educate me on the 3-2-1 rule? (forgive my ignorance) |
3 hours smoked; 2 hours wrapped in foil and 1 hour unwrapped to dry them out a bit and if you usually add sauce do that now. It's kind of a no brainer way to make tender ribs but if you have a smoker that holds moisture well; you shouldn't need to wrap ribs. Just keep the door closed till they are done so you dont leave the moisture out. |
ohh i see, i usually do about 2 hours smoke when using hickory closer to 3 when using pecan then wrap and since i use an offset i will shuffle across the grill as i usually smoke a case at a time...
when pairing with hickory do i mix 50/50?
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Jp
oklahoma joes longhorn smoker |
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