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cherry wood smoke

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited November 2014
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    SGH did an oak cherry blend at Brisket camp that I thought was outstanding. The oak gave it the "vanilla" flavor and you can really taste the sweetness from the cherry. All those flavors paired with the salty brisket were really good. Huge Fan. If you are looking to try some thing new, I recommend giving this a shot.


    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,791
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    Brother Tex, wish you was closer. I could really hook you up with some cherry right now. Got 12,000 pounds being split as we speak.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    SGH said:
    Brother Tex, wish you was closer. I could really hook you up with some cherry right now. Got 12,000 pounds being split as we speak.
    Wow! That is a lot. Don't use it as much as Oak, but I've really grown to love it on many things.


    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,791
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    That is green weight my friend. Will be considerably less once it dries.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I'd agree the biggest benefit of cherry mixed with oak for brisket was the sweetness and some additional color. I also like using cherry with pecan on chicken.
    Thanks for the offer @SGH‌ that's literally a boat load of cherry wood. I still have roughly a cord of cherry from trees we've trimmed &/or removed. Pcola is roughly 5-5.5 hrs away.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • FarmerTom
    FarmerTom Posts: 685
    edited November 2014
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    SGH  .  How long do you let your cherry wood cure before using it?  I have 4 or 5 unssplit stove length pieces I am saving for smoking.  Next time I mess with my firewood, I am going to cut them into 2" slabs and then split them into small chunks.  Just wondering how long before I can use them. The tree was still alive when I cut it off a fence about a month ago.  Oh, it is wild black cherry.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • SGH
    SGH Posts: 28,791
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    FarmerTom said:

    SGH  .  How long do you let your cherry wood cure before using it?  I have 4 or 5 unssplit stove length pieces I am saving for smoking.  Next time I mess with my firewood, I am going to cut them into 2" slabs and then split them into small chunks.  Just wondering how long before I can use them. The tree was still alive when I cut it off a fence about a month ago.  Oh, it is wild black cherry.


    It depends on how well it's protected from the elements and also how hot the weather is. In the summer time and properly stored 4 months is perfect. In the winter if its properly stored 5-6 months. Now remember it's hot in the shade down here almost year round. Also my wood is stored under water tight conditions. Hope that this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • FarmerTom
    FarmerTom Posts: 685
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    SGH      Whenever I finally get it split, soon I hope, I intend to put the chunks in feed sacks and hang them in a machinery shed.  While not as warm as you, I believe the freezing and thawing also helps remove moisture.  So 6 months may be good here.  Are you using wild cherry or the fruit type cherry wood?                  

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • SGH
    SGH Posts: 28,791
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    FarmerTom said:
    SGH      Whenever I finally get it split, soon I hope, I intend to put the chunks in feed sacks and hang them in a machinery shed.  While not as warm as you, I believe the freezing and thawing also helps remove moisture.  So 6 months may be good here.  Are you using wild cherry or the fruit type cherry wood?                  

    I use both species. They are equally good in my opinion. To be perfectly honest I can not tell the two apart taste wise.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @FarmerTom‌- Just a tip. To tell when wood is properly seasoned, here are a few things to look for. First and foremost the wood will feel light for its size. The ends will have cracked or split a little. The bark will start to let go or turn a loose. But the best way of all is to hit two pieces together. The sound should be almost a ringing sound instead of the usual deep thud. Hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Another example of why this forum rocks. Learn something everyday.
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  • FarmerTom
    FarmerTom Posts: 685
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    SGH  So far I have only used purchased wood for smoking.  But got to thinking, here on the farm we have all the red oak, white oak, hickory, wild cherry, and sugar maple I could ask for.  Might as well cut my own. 

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • Jeepster47
    Jeepster47 Posts: 3,827
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    Does wood, if properly stored, ever get too old?

    I've got a couple of wild cherry trees that will last for a long time, volume wise, if harvested now.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • SGH
    SGH Posts: 28,791
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    Jeepster47 said:
    Does wood, if properly stored, ever get too old?

    I've got a couple of wild cherry trees that will last for a long time, volume wise, if harvested now.

    Absolutley it will. By storing it properly you can certainly extend its usable life greatly, but ultimately it will start to rot in time.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • FarmerTom
    FarmerTom Posts: 685
    edited November 2014
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    Jeepster47            I think the "Properly Stored" is the key.  Think about a house.  It has to be inside, dry, and protected from insects.  If so, it should last a long, long time.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • SGH
    SGH Posts: 28,791
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    Jeepster47 said:
    Does wood, if properly stored, ever get too old?

    I've got a couple of wild cherry trees that will last for a long time, volume wise, if harvested now.

    For the record, after Katrina I stored some oaks we lost for close 6 years before using it all. Please note that this wood was stored in water tight conditions and elevated off the ground on oak timbers for good air circulation. Also the barn foundation is sprayed yearly for termites.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Durangler
    Durangler Posts: 1,122
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    SGH said:
    @FarmerTom‌- Just a tip. To tell when wood is properly seasoned, here are a few things to look for. First and foremost the wood will feel light for its size. The ends will have cracked or split a little. The bark will start to let go or turn a loose. But the best way of all is to hit two pieces together. The sound should be almost a ringing sound instead of the usual deep thud. Hope this helps my friend.
    Musicians use a tuning fork to check the "ping".
    Eggheads bang two hunks of wood together to check for the "ping".
    =)) =)) =))
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • rifrench
    rifrench Posts: 469
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    SGH said:
    FarmerTom said:
    SGH      Whenever I finally get it split, soon I hope, I intend to put the chunks in feed sacks and hang them in a machinery shed.  While not as warm as you, I believe the freezing and thawing also helps remove moisture.  So 6 months may be good here.  Are you using wild cherry or the fruit type cherry wood?                  

    I use both species. They are equally good in my opinion. To be perfectly honest I can not tell the two apart taste wise.
    That is good to know! I have plenty of wild cherry trees, along with red and white oak, and hickory. Does a tree have to be very large to be of use? I'm looking at 6 to 8 inches in diameter...

     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • SGH
    SGH Posts: 28,791
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    @rifrench‌
    No sir. You can use it no matter it's size. Just cut it to fit your needs. It's age at time of cutting is irrelevant.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • rifrench
    rifrench Posts: 469
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    Thanks, SGH!
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • SGH
    SGH Posts: 28,791
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    @rifrench‌
    No problem my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I use Cherry and Pecan in almost every cook except Brisket where I use Oak.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • bboulier
    bboulier Posts: 558
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    I find cherry to be a pretty strong wood, so usually go pretty light when I use it.  Pecan + cherry or apple + cherry are nice combinations.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • lkapigian
    lkapigian Posts: 10,767
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    Came out great, nice bark, ring and flavor....through a Turkey on the Weber while a brisket was finishingimageimage
    Visalia, Ca @lkapigian
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  • FarmerTom
    FarmerTom Posts: 685
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    Hey smokers,  how much difference is there in the smoke flavor between species of  oak or hickory trees?  We have several different white oaks, red oaks, and hickories?  I know our oaks here in Ky. are different from what the southern folks have..  Is one oak about the same as another, or do some have a stronger aroma?  As a wood burner, I know our red oaks seem to retain moisture a lot more than with oaks.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    I would highly recommend cherry. I have a stockpile of black cherry that I use mixed with hickory for most every rib or butt I smoke. Love the flavor it produces!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • SGH
    SGH Posts: 28,791
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    FarmerTom said:

    Hey smokers,  how much difference is there in the smoke flavor between species of  oak or hickory trees?  We have several different white oaks, red oaks, and hickories?  I know our oaks here in Ky. are different from what the southern folks have..  Is one oak about the same as another, or do some have a stronger aroma?  As a wood burner, I know our red oaks seem to retain moisture a lot more than with oaks.


    All the white oaks (post, water etc, etc....) are very similar in smoke profile. However the red oaks have a more pronounced flavor than the white oaks. Still good, just different. Hickory is totally different than both the oaks in flavor. Hickory has more "bite" to it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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