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  • Sour Cherry

    Was curious if anyone has ever used this wood before? Have one of these in the back yard that has some dead growth on it.

    I'm gonna give it a go but wanted to know if anyone else has experienced the flavors of this wood?

  • #2
    Hmmm I have used plenty of bing cherry wood and I love it. Myself I would do it, but I would use it with chicken first and here is why...
    1. If it is sour i think chicken could handle it better.
    2. chicken holds up well to a sweet sauce if you need to correct after the cook.
    3. Lastly chicken cooks quickly so it wouldn't be in the smoke nearly as long as pork or beef.
    4. Lastly Using chicken i think the flavor, whatever it is, is going to be a true taste and give you the best chance to evaluate honestly.

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    • #3
      I've used sour cherry wood for years and it's one of my favorites. Around here we call them "pie cherries". Especially good on poultry and pork but I even mix it with hickory or pecan when smoking a brisket.
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      • #4
        Yeah you be fine. My neighbor has one and he tosses his trimmings my way... use at your will!!
        Brian

        Certified Sausage & Pepper Head
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        • #5
          Originally posted by hoytmania View Post
          Was curious if anyone has ever used this wood before? Have one of these in the back yard that has some dead growth on it.

          I'm gonna give it a go but wanted to know if anyone else has experienced the flavors of this wood?
          HUMMMM?
          Does that mean it's seasoned sooner? Ok j/k that wood, would be gone! that's one of my favorites! chix, pork, even beast! I do favor it on the yardbird as the lovely color it tends to the meat as well.... happy smokes



          The only one on the block with the super fastest turbo charged



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