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advice on Cherry Wood chunks???
Midnight Smoker
Posts: 273
i was thinking about getting a big box (35 pounds) of cherry wood chunks from a website for about $80. but i've never used cherry wood before.[p]i know, i should probably get a smaller amount to try it out. but i've heard it's a terrific wood for smoking things like pork ribs, and chicken. (heard it makes food nice and dark too!)[p]but then, on another website, somebody mentioned that cherry wood can be too acrid, almost like the way many people describe an excess of mesquite wood.[p]anyone got any experience with cherry wood? does it make food too bitter tasting? does it impart a nice flavor? does it really darken foods, like a whole chicken? [p]thanks!
Comments
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Midnight Smoker,
i mix it with hickory guava and sometimes pecan. i dont notice an acrid flavor, but ive heard that mentioned before. it does darken up poultry. i use more cherry wood than any of the others
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Midnight Smoker,
If I was able to use only one type of wood cherry would be that wood.
I think if you add to much of any wood you can get adverse smoke flavors. 35 pounds will last you a good while.
I ordered my last batch from Cabela's. The price was good and shipping was not a stab in the back.
I ordered 3 bags and the quality was good.
I like the flavor and the color.
Darian
Thank you,DarianGalveston Texas -
I buy it by the 2600 cubic inch box. Don't know how many lbs. I mix cherry and apple for ribs. Make some smoked cherry wood bacon.
The people I buy from can usually mix a box half and half. See if they can do that and buy some apple, sugar maple, or pecan.[p]Mike
[ul][li]Chigger Creek[/ul] -
Midnight Smoker,
Cherry is my favorite. A couple of years ago, fishlessman gave me some cherry chunks and since then, I've been trimming, cutting, and aging chunks from my own trees. I'd say it's a middle of the road smoking wood. Not as strong as mesquite or hickory but more robust than pecan. Yes, it seems to give a nice mahogany color to chicken. My thought is that any acrid flavor may come from wood that's still a little green or from putting food on too soon after adding the chunks.
Paul
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This salmon was started with alder and finished with cherry.
[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Car Wash Mike,[p]Hey man that bacon looks awesome. Are you using any particular type of bacon? How long and at what temp are you cooking that bacon at? If I can tell from the picture, you are doing a direct heat but with a drop pan under the bacon (to reduce flare up I guess or you just love bacon grease). [p]Thanks,[p]STL Scott
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Scott,
Thanks.
That is to reduce flare ups. 350. No particular type. Let the bacon set out awhile so it is easier to work with. This cook has a ton of smoke coming at you. Also, it is like beef jerky and pig candy. No matter how much you cook, there isn't enough.[p]Mike
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Car Wash Mike,[p]Alright, I'll admit my noobery and that I can be a little slow at times. Explain to me what you mean by "Let the bacon set out awhile so it is easier to work with."[p]Are you talking while its raw, before it goes on...just let it sit on tray?
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Midnight Smoker,[p]Cherry is also my favorite smoking wood at this point.[p]In our line of Smoking Woods, cherry is pushing Apple for the top spot in the last few months as well.[p]Shipping wood does get expensive, if you find a good resource close by you got it made.[p]
[ul][li]Santa Clara Valley Smoking Woods[/ul]-SMITTY
from SANTA CLARA, CA
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spbull472,
Room temp vrs. fridge temp. You will do alright. Room, easier to work with, HTH.[p]Mike
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just curious where you get your peach wood from maybe its chigger creek i havent looked at there web site yet :)awesome food pics
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JASON Upton ,[p]Rocky Richmond sent me some to try out. So far I've only used it on lamb and chicken. 50# boxes is the best deal.....$50 for logs, $75 for chunks. Shipping is the killer, he lives in NC, I'm in WY.[p]~thirdeye~
[ul][li]BDS Wood[/ul]Happy Trails~thirdeye~Barbecue is not rocket surgery -
Midnight Smoker,
Cherry is good, Apple is good too. The only thing I've noticed a harsh flavor to is too much hickory. [p]Too much smoke in general is a recipe for bad taste too.[p]H
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Cherry has become one of my favorite smoking woods. Recently did some back bacon with about 2/3 cherry 1/3 sweet maple and it was awesome. I have an order for cherry chunks enroute at the moment from smokinlicious.com. Their prices INCLUDE shipping. Don't have any association with them, just a happy customer.
Best,
WA
www.smokinlicious.com
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