cherry or apple wood?

Unknown

I'm using fruit wood for the first time in my bge. I have cherry and apple chunks. I would like to know which is better for ribs or should I just hold on to it and use it for smoking whole chickens?

UGAVET

Brandon,
I use applewood on about 90% of what i smoke. I admit that i have never used cherry before but that is about to change. i just went to Bass Proshop today and they were having a closeout on there smoking chips and i loaded up on apple and cherry. I love the mild smoke taste that apple gives to ribs, chicken, turkey. its very versatile on almost anything. my opinion of course

thirdeye

<p />Brandon,[p]You will have to decide that for yourself. I like the flavor cherry gives my pork and the color is not bad either.[p]Here are some neck bones cooked with cherry.[p][p]
~thirdeye~[p]

UGAVET

Brandon,
here are a few of my ribs with apple

SMITTYtheSMOKER

Brandon,[p]I use apple for most pork, currently playing with an apple/pecan combination as well.[p]I like cherry with hickory for my slow cooked beef and chicken.[p]We're expecting to get some olive smoking wood in soon.[p]-Smitty

[ul][li]Wood Smoking Chunks[/ul]

Car Wash Mike

<p />Brandon,
You can't go wrong with either. Recently, cherry has been my wood of choice. I have been known to throw a couple chunks of each on.
Remember poultry soaks up smoke flavor fast for future reference.[p]Mike

bbqdiva

heya thirdeye,[p]hey, that pretty interesting. the pictures posted in this thread of ribs smoked in apple ARE distinctively a different color than the ones done in cherry. I k-now...duh :P ! But, I've never really had the food side by side to see the difference. I use a lot of cherry myself, love the taste and it does make some pretty lookin food.[p]Ok, tell me what can be done with Mesquite?[p]Regards,[p]Tish ...bbqdiva

thirdeye

<p />bbqdiva,[p]Folks either love mesquite or hate it. I grew up using mesquite, we had a ranch full of it. It is the traditional wood to burn down for coals in open pits or stick burners in Texas. But that is the key, burning it down for coals. It is hard to use mesquite as a flavor wood because it can give a bitter taste before you know it. I think it imparts the strongest flavor of all the common woods. If you try it, use it sparingly. [p]On all of my long brisket cooks, I use mesquite lump, but opt for adding pecan wood for flavor.[p]Back on the cherry for a minute....I smoke my salmon with an alder/apple mix but finish with cherry. It really gives a noticeable color.[p][p]~thirdeye~

bbqdiva

heya thirdeye,[p]Thanks for the info...and that salmon looks beautiful![p]