Cherry wood?

[catman529]

I have heard black cherry wood is good for smoking. I have a big chunk of it in the truck and plan on using it for a turkey... Anyone use it and what kind of brine/rub will go well?

 

[CATCHDAWG]

I've used it several times, I've found that any fruit wood gives a good flavor. That being said my favorite smoke is 50/50 oak and hickory.

 

[mike243]

I was under the assumption that any wood from fruit trees are fine.is this the wild black cherry thats not edible? Id find oak or shag bark off of a hickory tree before I would use wild cherry

 

[catman529]

I was under the assumption that any wood from fruit trees are fine.is this the wild black cherry thats not edible? Id find oak or shag bark off of a hickory tree before I would use wild cherry

Wild cherries are edible the just aren't very sweet tasting.... I normally use hickory wood but wanted to try something else

 

[pressfit]

I have used walnut, cherry,hickory,apple and peach wood.. honestly I cant tell that much difference.. lately i have just been using straight charcoal.. no one seems to notice.. maybe its just because Im such a good cook??

 

[Inkstainz]

I've used cherry wood chips a lot. I seem to always be drawn back to hickory

 

[TAFKAP]

"Fruit" wood generally imparts a milder smoke flavor to meat than hickory or mesquite. It smells sweeter as it burns, too. Not nearly as acrid. There's not much of a difference between fruit wood, but it isn't hard to tell the difference between hickory, mesquite, & fruit.

 

[fishboy1]

As long as it isn't green you are good to go.

Most of the fruit trees are milder flavored than oak, hickory, and definitely mesquite.

Fruit wood is my choice for lighter meats like poultry.

 

[The ScubaCamper]

I'm a big fan of mesquite & applewood

 

[The ScubaCamper]

Brine = molasses, pickling salt, water. 24 hrs soak, depending on size/weight.