cherry wood smoke

The Cen-Tex Smoker

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.

SGH

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.

The Cen-Tex Smoker

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.

SGH

That is green weight my friend. Will be considerably less once it dries.

NPHuskerFL

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.

FarmerTom

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.

SGH

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.

FarmerTom

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?                  

SGH

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.

SGH

@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.

theyolksonyou

Another example of why this forum rocks. Learn something everyday.

FarmerTom

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. 

Jeepster47

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.

SGH

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.

FarmerTom

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.

SGH

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.

Durangler

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".

) ) )

rifrench

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...

SGH

@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.

rifrench

Thanks, SGH!

SGH

@rifrench‌
No problem my friend.

JRWhitee

I use Cherry and Pecan in almost every cook except Brisket where I use Oak.

bboulier

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.

lkapigian

Came out great, nice bark, ring and flavor....through a Turkey on the Weber while a brisket was finishing

FarmerTom

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.

EggHead_Bubba

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!

SGH

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.