Cherry & Apple Wood Pellets I know, I know I listed two here. Generally speaking, any wood that is hard and free of resin (or sap) is good for making smoke. Oak is probably the most versatile of the hardwoods. The type of wood you use is probably the most important thing to think about when smoking with wood. I prefer apple although cherry seems to give a richer smoke ring. Copyright ©2000-2020, The BBQ Brethren Inc. All Rights Reserved. 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… In ancient times, smoke was used to preserve meat for long periods of time. Apple: sweet and very mild notes that combine well to produce the ultimate fruit wood for barbecue; Pecan: a mild and nutty flavor that can be blended well with hickory; Cherry: perfect for adding a beautiful deep red color to pork ribs; Maple: perfect for a sweet and subtle layer of smoke Almond is similar to pecan. This wood is similar to hickory but is sweeter and milder in flavor. Other good woods include avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzanita, olive, persimmon, pimento, and willow. This wood is good with pork and poultry. I have had good and bad results with cherry, but apple has always been a great choice. I just prefer cherry, I prefer cherry, seems to give a deeper smoke flavor. I think some of the bitterness with cherry is if it's not completely seasoned or has the bark left on it-Green cherry wood has a very nasty, bitter odor. Apple seems a safer bet. Apple has a light, fruity, slightly sweet aroma and is commonly used with pork and poultry. Of course, not just any wood. Different woods leave different flavors. i like apple for taste and cherry for color. Ash has a light, unique flavor. It's just a personal preference, I think cherry gives the meat a little too much of a … I prefer the flavor of apple, but cherry is great for color. 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. This is one of the most popular woods for smoking. Woods such as mesquite are very strong, and while it gives you a good flavor quickly, that flavor will become bitter fast, so don't use too much or for too long. The Spruce Eats uses cookies to provide you with a great user experience and for our, BBQ Smoking 101: Low and Slow Is the Way to Go, A Quick Guide to Sausages From Around the World. Plum is great for poultry and pork. Smoke is the third leg of barbecue, with the other two being heat and time. Pecan burns cool and provides a delicate flavor. Green cherry bark contains hydrocyanic acid, to the point of being toxic. Avoid green wood. Think of smoking woods as existing on a spectrum from mild to strong. I personally haven't noticed any bitterness when I have used either wood. Maple, just like fruit wood, gives a sweet flavor that is excellent with poultry and ham. Cherry has a sweet, mild flavor that goes great with virtually everything. It's just a personal preference, I think cherry gives the meat a little too much of a bitter flavor. With our cookbook, it's always BBQ season. Make sure you catch the scent of that wood. I'll usually use them mixed, 2 chunks apple to 1 cherry. Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods. I go back and forth, so far everything I have bbq with cherry has been great. You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. This wood is similar to hickory but is sweeter and milder in flavor. Wood smoke is what gives outdoor cooking its outdoor flavor. Cherry is one of my favorite woods to use with chicken. I've noticed Cherry does a little better on color, but didn't really know a huge difference in taste over the Apple. Rich color, awesome smoke ring and mild smoke flavor are the big wins for me. Apple will discolor chicken skin (turns in dark brown). On darker meats, cherry smoke produces a dark mahogany that looks simple mouth watering. When using gas grills, it's best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of holes in it. 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. I would have said apple was my favorite until a few months ago when I tried cherry, now that is my go to for pretty much everything. While you don't have to use prepackaged wood chips to add a little smoke to your fire, you do want to make sure that what you're using is all wood—no glues, nails, or chewing gum. Not that my cooks with apple were bad by any means. But get that wood close to the heat. Nowadays we use it to enhance the flavor of meats by adding wood to the fire. A good wood for any meat. It's a good wood for any meat. Alder has a light flavor that works well with fish and poultry. This wood is similar to hickory but is sweeter and milder in flavor. I been using a mix of apple and a bit of cherry. Persimmon, like the other fruit woods, is mild and slightly sweet. But before we take a closer look, there's one more thing to wrap up. This wood burns fast. Cherry on my comp. Citrus woods such as lemon or orange have a moderate smoke that gives a light fruity flavor milder than apple or cherry. Instead of risking that 20-hour brisket with a wood you've never tried before, try putting that wood to test on your grill next time you cook up some steaks or chops. Use a 1/4 cup of presoaked chips on your grill and see what it does for you. It can be mixed with other smoke woods like oak and cherry with good results. You may find the darkened skin not visually appealing, but rest assured the flavor will be delicious. I have enjoyed helping at an orchard in order to get a nice applewood supply during pruning time. Birch has a similar flavor to maple. For those of you that have tried both, which do you prefer? It’s widely known for producing a great smoke ring and great color on your meat, but is still very, very mild. Apricot is great for poultry and pork. And more than this you need to pick the right wood for the job. Sweet with a nice ring. I prefer apple although cherry seems to give a richer smoke ring. It’s because I use them interchangeably, but if I had to pick just one, I’d pick Cherry. Almond gives a nutty, sweet flavor that is good with all meats. Cottonwood is very mild in flavor and should be used with stronger flavored woods. Eating wilted cherry leaves will kill cattle. A popular wood for smoked cheese, but also good for poultry and pork. I like both and like to use both at the same time. Orange is a mild wood that produces a good, smoky flavor. It’s good with beef and lamb. It's a good wood for any meat. 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. Derrick Riches is a grilling and barbecue expert. Apple has a very mild with a subtle sweet, fruity flavor. 3 Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. This wood is similar to hickory but is sweeter and milder in flavor.
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