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In Reply to: Green Cherry Wood posted by jhyz on January 07, 2013 at 17:01:08:
For my tastes and cookers, green cherry is way too strong. Besides that, I am allergic to the smoke from green cherry wood. It makes my eyes look like I am a co-star of a Cheech and Chong movie. The cherry wood I burn is mainly from the trunk of tree and from limbs no smaller than three inches in diameter. The outer and inner barks put out a less sweet smoke that can sometimes be acrid. The heartwood is where the best flavor comes from and limbs smaller than three inches in diameter is mainly bark with little heartwood content.
I burn straight wood in my big offset, no charcoal, just wood. Cherry is the main wood I use for flavoring with mix of oak or pecan for heat. Cherry does not have the BTUs that oak or pecan has so that is why I mix it in with other woods.
The answer you are looking for is dependant on the cooker you are using. First of all, what kind of cooker do you have? If it is a big cooker, you might get away with mixing green cherry with other cooking woods that are dry. Burning straight green cherry is going to need a really hot fire. If you are using chunks for a kettle or WSM, the smoke will be too pungent and strong if you add more than one fist sized chunk. If you are using a small offset such as a Brinkman, you will need to use mainly charcoal and add small chunks or sticks in very small increments.
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