I get it from a guy locally. I am sure mixing woods during smoking will alter the taste of your ribs but that is a good thing. The Smoked Jalapeno Popper to Rival All Others. Can I use black cherry wood for smoking meat? At Smoking #MeatGeeks we love to smoke with cherry wood. It gives very good results when combined with strong wood such as mesquite or oak. I vary rarely use all one type of wood when I smoke. I love Pecan. It can be … This means it’s also sweet enough to add that desirable zest to other types of fish like trout and tuna. They seem to go well together and compliment one another. What brand are they? Smoking aficionados have used cherry wood to smoke for years, but if you’re new to the art of smoking you may have hesitations. 03-28-2007, 02:24 PM. 03-26-2013, 05:43 AM. Rest assured if the wood has not been treated or altered from the tree to your grill, it's safe to use. ^^^+1. Smoking doesn’t set the wood on fire, instead, it allows the wood to smolder. Aim for lighter tasting woods such as those that come from fruit trees, like cherry wood, to get the sweet smoke and mellow flavor instead of harsher, heavier tasting woods like the commonly used mesquite or hickory or white oak to add subtle smoke flavor . The sweet notes of cherry and apple give a fantastic balance to the more grounded smoky aromas of the oak. Are you using chips or chunks? Skidder. However, once you learn about the different types of wood for smoking meat, you will find those great few choices that will suit your personal tastes in no time. Apple – It is mild and sweet and also requires a lot of time to penetrate into your food which is why I recommend it for longer smoking. In addition, when used in small amounts hydrogen cyanide is not harmful. It has a whole section on what woods to use with what meats. I use mostly oak for my fuel source in the BSKD and use hickory, pecan, persimmon, or orange for altering the flavor depending on the mood. Thats all I use. hopefully get on scrubbin dishes or pitbitchin for somebbody, or just drinkin beer. Beware, cherry wood smoke will create a dark skin on light colored meats, such as chicken. Copyright ©2000-2020, The BBQ Brethren Inc. All Rights Reserved. tish . Gasket. During a cook I like oak for heat, and the flavor is mild. Friend owns a Apple orchard so its all the apple I want FREE. The art of smoking meat is truly dependent on the wood you use. Apple – It is mild and sweet and also requires a lot of time to penetrate into your food which is why I recommend it for longer smoking. I'll usually use them mixed, 2 chunks apple to 1 cherry. Hey guys when I smoke my pork ribs I try to use one wood. I’ve been lucky enough to use my professional experience in the meat industry over the past 20 years to create a business where I love to go to work. The type of wood you use is probably the most important thing to think about when smoking with wood. After using each type, I am mixing different types to come up with different flavors of smoke. If you are unsure of which wood to choose for your next job, go with cherry – you can’t go wrong. Brisket is a tough cut of meat comprised of tough fibers. Right now they have a four for three sale. First of all, cherry wood does not contain arsenic, it contains a chemical called hydrogen cyanide.We know that doesn’t make you feel any better, but hear me out. I like the results. Yes! While a lot of people might put apple as their number one choice for smoked turkey woods, I find that the flavors in apple smoke are so subtle that it can actually take a long time to permeate the turkey meat and infuse it with flavor. Woods such as apple have a mellow flavor and won't give you much in a short amount of time, but if you’re cooking for a while, then it has time to add that mellow flavor without overpowering the food. FatDaddy- How are you getting your mesquite? Cherry wood adds a delicious, sweet, and fruity, flavor to smoked salmon. I bought four boxes of 48 but only paid for three. Pecan Wood Pellets. There are several reasons for wood, in general, not to produce the type of smoke you’re looking for. I mix apple and cherry most of the time. Oak I get locally bout 80 bucks a rick, hickory and pecan i buy from Acadamy in chunks. Smokin Gator. Please log in again. The same goes for apple and cherry. Just in case you need further convincing, let's talk science for a minute. I like to use it with pork ribs, and it can be mixed with other smoke woods like oak and cherry with fantastic results. The compounds have to burn at a rapid rate for them to have a negative effect. If you’re still unsure about hickory, then try to infuse it with other types of wood: Pecan, apple, mesquite, or cherry. My favorites are Hickory and Pecan, Hickory and Oak and Cherry wood with a few minutes of hickory thrown in. Apple wood is another sweet and fruity wood, but has a much more mellow flavor when compared to cherry or pecan. This makes cherry a good wood mix with others such as apple, oak or hickory. A wise man once said 'Any wood is good for smokin' as long as it's Cherry.' Unlike heavy woods such as oak, which is only good with meats such as beef, cherry is versatile; it can be used with all meats, from beef and pork to fish and chicken. I’m having trouble getting cherry to smoke. It is delicate and not overpowering. Here’s a quick overview of what types of wood work best with each type of food:All of these woods will work just fine when it comes to smoking but the one… KC sure liked that. You may find the darkened skin not visually appealing, but rest assured the flavor will be delicious. I like hickory, but it is harder to come by here in Texas so I use it in moderation and for flavor with either lump or oak. I generally will use pecan for ribs, sometimes add a little oak, and generally use mostly oak for butts and brisket. I have some wood from a tart cherry tree I had to chop down in m backyard. I mix hickory and apple quite a bit - very good flavor! For example Hickory or apple wood are my favorite. We also use cherry wood for barbecuing chicken. im looking at going to tulse in july for the bbq cookoff there. I got a lot of good information about what woods to use from Paul Kirk's Championship BBQ book. Your trusted wood smoking friend Gerry is here to help you out with finding the right wood for the job! The apple fruit wood can actually be easily used during any type of smoking. A step-up from apple on the sweet scale, cherry wood produces richer flavour because it comes from a tree that produces nuts. Alder. If you want the flavor of cherry wood but not the color you can mix it with apple wood to help diminish the darkening effect. If you’re using wood to heat and flavor, or if you’re just using the wood to flavor then the final taste of the meat is always going to be very dependent on the type of wood used. I usually use a combination of Pecan and maple, sometimes hickory or oak. At Smoking #MeatGeeks we love to smoke with cherry wood. I guess my question is if you mix these woods together (or any woods for that matter) does it alter the taste in anyway?