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In Reply to: Re: Wood for Brisket posted by Tom R on April 06, 2016 at 13:16:11:
And since you brought up cherry wood I'll add that we use it primarily as a coloring agent. If we need our chicken, or other meats, to take on a darker color in a hurry we throw in a chunk or two of Cherry, works every time. We don't taste the cherry as it is usually overpowered by the other wood we use. Lots of Oak in CA.
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