Well I mostly buy or order my wood I use for smoking but times got ruff. So I decided to go cut my own well wandering through my woods I come upon a black cherry tree's so I get one my questions are is it good to smoke with and how long should I let it season for its still green?
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Yes, good to smoke with.
I believe it to be one of the stronger flavored woods, like my favorite Hickory.
I would suggest making some small splits. They will be ready to use in less than 6 months. Stack them criss-crossed so air can flow through. The thinner you make them, the sooner they'll be dry enough.
You could warm some up ahead of time on a hot part of whatever smoker you're using. Then use it on your next smoke.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Agree that the smaller they are the quicker they will dry and black cherry is fine to smoke with.
Personally I'm a fan of oak but occasionally use everything except for mesquite but oak is my go to wood for heat and flavor and the added benefit that you can add other wood to it for added flavor in the meat.
I get most of my wood that I don't cut down from an orchard/farm nearby that sells it very cheap and already seasoned.
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Originally posted by mackbrad View PostI might have to try some oak I also have to cut some old pear trees down :)
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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How long should I season pear bear, a lot of its finger sized branches, some is about 4 inches in diameter, would be over 2.5 moths now I imagine. It's verigated pear too, often called ornamental peAr, it flowers but bares no fruit, I've heard it has better flavoursigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread
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[QUOTE=dales133;365850]How long should I season pear bear, a lot of its finger sized branches, some is about 4 inches in diameter, would be over 2.5 moths now I imagine. It's verigated pear too, often called ornamental peAr, it flowers but bares no fruit, I've heard it has better flavour[/QUO
The smaller diameter pieces should be ready now. The 4" ones may be ready. Throw a piece on & if it sizzles & oozes liquid from the ends it is still not ready. Alot depends on the climate where you live. My folks live in NM and it is so dry there it would take only a couple of months for large pieces.MES 30"
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Originally posted by dales133 View PostHow long should I season pear bear, a lot of its finger sized branches, some is about 4 inches in diameter, would be over 2.5 moths now I imagine. It's verigated pear too, often called ornamental peAr, it flowers but bares no fruit, I've heard it has better flavour
Pretty much what L20A said, and what I said above.
The thinner the quicker, and how dry it is in your area too.
I never tried any that doesn't bear fruit.
I used to get all my fruit woods from a big orchard about 20 miles from here, but now I just use dust & pellets.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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