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Does anyone used cherry wood?

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    Does anyone used cherry wood?

    I had a cherry tree in my back yard that was pretty much done... In bad weather this past spring it came down harmlessly in my back yard ( I have a large lot). After some goading by my better half, I rented a chain saw I and dissected it. It so happens that there is a lot of good combustible wood I've recovered... I'm wondering if this stuff would be a good smoke agent... What are opinions on using cherry for smoking? Otherwise it'll be the wood stove come winter.

    #2
    cherry is my FAVORITE...especially with fish......many pro's use it for the color it gives brisket and what not.

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      #3
      Yes, I've use cherry too. It does bring more color and good flavor.

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        #4
        Fantastic! Thanks! I've probably got around 3-500 lbs of usable wood!

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          #5
          Agree with the others. Cherry is great, very popular. Try to use solid non-spongy chunks.
          Cherry makes a really deep dark color.

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            #6
            Agree with the other posts about flavor and color from cherry very nice for smoking. And second Aaron's comment about spongy wood, use the driest wood possible till it's had a chance to cure and loose most of it's moisture.

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              #7
              Thanks for the insights! You always hear about mesquite, apple, and hickory but ive not heard much about cherry. The tree had been dead for a while but the core is fairly sold ( nice loud knock when hitting pieces together). All the punky stuff is on the outside and easy to scrape off with a hatchet or buck knife... The large parts will take some time to season for sure.

              The best part almost was using the chainsaw to dismember the tree!! But I think it will really come once this stuff dries out.

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                #8
                JPP if you have a way of splitting the pieces so much the better. Even smaller ones. They can be useable in a month or two if you split them. Many times hardware stores or rental places have wood splitters, beats the splitting maul method. I cut an apple tree down and was using the pieces in 3 or 4 weeks after splitting them. FWIW.

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                  #9
                  all fruit and nut wood is great. I use cherry and oak all the time. Let the skinny branches dry get rid of the leaves, excellent for throwing under the coals for a light smoke when grilling.

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                    #10
                    Cherry is especially good for poultry. Tastes great and turns the skin a rich brown. I also mix it with other woods like oak for beef or with hickory for pig meat.

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                      #11
                      Excellent for Prime Rib!

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                        #12
                        Cherry + beef = nom nom
                        I use cherry exclusively, pecan second

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                          #13
                          Originally posted by Ernest View Post
                          Cherry + beef = nom nom I use cherry exclusively, pecan second
                          a buddy of mine that ran a restaurant here in central MI used to use pecan then switched to cherry out of availability, said it was a good move. You're not alone. Pecan is like hickory, cherry is arguably it's own thing.

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                            #14
                            A friend gave me a big bag of corncobs... I know some have used these for a smoking agent as well. This fellow likes to use them for hot smoked salmon, but I've yet to try that... Opinions?

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                              #15
                              I really like it on chicken, and small cuts of pork, chops, country ribs, and roasts too.

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