Smoking with Cherry

[Sinnyone]

How are peoples thoughts on smoking with cherry. I tried using some this weekend on some ribs, but it just didnt burn very well. Its been drying in the garage for over a year so should be dry. dont have a moisture meter to check, oak that was sitting right next to it burned fine, nice blue thin smoke. Cherry would just smolder and put off a lot of bad smoke. couldnt really get it going. any thoughts? Using an offsett.

 

[SmokinEdge]

Welcome to SMF from Colorado.

Not sure what’s up with your cherry wood, sounds like the moisture is still to high. Pretty much all I burn is a 70% pecan and 30% cherry mix. Offset, smokehouse and pellet grill. I really like the results from that combination. While I can source cherry locally, there isn’t a pecan tree within 500 miles of me so its easier to just buy it at the store when I can find it.

 

[DRKsmoking]

Welcome from Nova Scotia

Not the same but I use chips and chunks, and my cherry burns and smokes same as all the rest of the flavours

Like Eric SmokinEdge mentioned, maybe cherry takes a little longer to dry and still too much moisture

David

 

[ifitsdeadsmokeit]

When i had cherry splits i had to mix with oak for it to burn well. No issues with apple or pecan.

 

[pc farmer]

Cherry is harder to burn. I know in pellets it needs mixed with oak or something else to keep it burning

 

[yankee2bbq]

I never had a issue with cherry wood. I use wood chunks and wood splits for my Webers. Plenty of dry time is needed with proper air flow to dry the wood out.

 

[Nefarious]

I use lumberjack 100% cherry and they burn fine. It is my favorite wood for baby back's. Maybe it just needs longer to dry.

 

[indaswamp]

Are we talking pellets, chips, chunks, or splits here? You don't mention the style of wood you are using....

 

[indaswamp]

I like cherry in chunks, and as mentioned, mix it with pecan. hickory or oak.

 

[civilsmoker]

Cherry is my favorite wood to smoke if it’s dry it lights up fast and burns clean….try smaller splits and look for moisture coming out when it fires up….if it starts to steam before it fires up its wet….

Example of cherry……

 

[Sinnyone]

Are we talking pellets, chips, chunks, or splits here? You don't mention the style of wood you are using....

No I didn't. I'm using smaller splits, maybe wrist thick and 8 " long. It may be a moisture issue. I will try it with a little oak and check steam release. Ty all for the replys.

 

[pineywoods]

I'm with civilsmoker I use straight cherry at times and don't have a problem with it burning. I would think yours isn't completely dry. It's very good with pork. It also works very well with poultry

 

[SmokinEdge]

And cherry is full of nitrogen, which burns off as nitric oxide, this is the same as cure salt process. So cherry gives a good smoke ring and a beautiful reddish smoke color. It’s a secret.

 

[indaswamp]

^^^^^ditto.....

 

[civilsmoker]

And cherry is full of nitrogen, which burns off as nitric oxide, this is the same as cure salt process. So cherry gives a good smoke ring and a beautiful reddish smoke color. It’s a secret.

Bingo, like this…..this is a very short smoke on a rack of pork…..cherry it makes a scene!

 

[PulledPorkSandwich]

Welcome from North Texas.

As it happens, I used Western cherry chunks from WalMart for a pork shoulder in my SI Model 2 for the first time last week. Results were very good; the cherry produced a mild, sweet smokey flavor that was a hit with my guests who don't like a heavy smoke flavor.

 

[Tyrus]

Cherry for me gives color to the meat, I like it on Beef and especially on Ribs to darken the texture. It's not as strong as oak to taste but it's special for that reason. Dry wood in the offset is key to high temp wouldn't you think? I'm not being insulting, but preheat as you go along your pieces to feed, if you have wood stored in protective areas your a lucky one. It's all about dry wood not moisture laden wood, control the fire and the smoke falls in line with the cook