Hey folks,
I'm struggling trying to source appropriate wood for my KBQ. I live in Chester County PA.
I have a local orchard. I've used their apps and it's excellent. Mild & sweet.
They also have peach. How does that compare with apple?
I've read so many write ups bragging on the beautiful color cherry produces, though I've not heard anything about it's flavor profile. How does cherry compare with apple flavor-wise?
Thanks!
JD
I don't think you could tell the difference between cherry, apply, or peach on the finished product. At least I would not be able too.
I do think there are groups of wood that produce heavier or milder smoke profiles. Maple and fruit wood are milder. Oak and pecan in the middle. Hickory and mesquite on the other end being heavier profiles. So when I smoke I think in those terms. Mild - Pork and Chicken Medium - Pork and Beef Heavy - I don't tend to use heavy smoke profiles. Sometimes I do throw a chunk of hickory in with fruit wood.
I also believe how seasoned your wood is makes a difference. Green or higher moisture content produces more and heavier smoke. Dried wood is cleaner and hotter. I base this on the lecture I got from the fireplace guy. Green wood burns like crap and will clog you catalytic filter.
Those are my thoughts, feel free to tell me I am wrong. I am always learn' here at the Pit.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Of the 3, to me peach is the most distinguishable. It has an almost incense-like aroma. It almost reminds me of allspice or Chinese 5 spice powder (obviously not exactly, it was just a subtle vibe I got if you know what I'm saying), at least the peach wood I had did. The best way to tell woods apart is to make 2 identical things, seasoned identically, on 2 separate cookers, do everything the exact same except the wood chunks. Then taste the food side by side. Or of you only have 1 cooker, do 2 cooks and only change the wood chunks, then taste the food side by side when they're both the same temp.
John "JR"
Minnesota/ United States of America
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I use cherry all the time, it is lighter than oak and very comparable to apple, peach and pear. I love using cherry, and I use it all the time while smoking. Cherry and oak is the blend I go with most of the time.
My Dad had a few massive cherry trees go down on his property, and after selling most of the long sections for lumber, I cut the rest up for smoking and it is amazing stuff.
I use cherry strictly for color for ribs or butts. I combine it with oak, hickory, or sometimes pecan.
rarely use apple as I like a stronger smoke profile.
Have never tried peach..
not a fan at all of mesquite
Cherry is my go to, it was Pecan but for some reason Pecan has disappeared from the face of the earth around here.
Lately I’ve been tossing on two or three handfuls of Maple Bourdon chips from Walmart in my smokes, l like the sweetness of the Cherry and the tartness of the Maple together.
I don’t recall ever seeing Peach chips or chunks for sale in these parts.
I feel like I won the lottery. I've spent so much time looking for local sources for seasoned wood. I just found young man w/ a start up business who is cutting and selling wood, along with his landscaping business. I just picked up some cherry, to augment my apple, and some hickory. I was looking for white oak, but no go locally. Granted, it's probably more money than I should pay for wood, but at least I've got it.
I read about a lot of people why use cherry for color added to another wood like oak for stronger smoke flavor, but like I said, I could only find hickory.
Gonna post another thread about hickory, if you can, please contribute.
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