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DBA1954

Cherry

I can get a lot of Cherry in western NY ,  some apple but costly so considering Cherry. Is Cherry good for smoking in a lang?
animal

I love cherry, any fruit wood is great. I have 2  face cords here
Gariun

Cherry is one of my favorites to add in to hickory or mesquite.
Midwest Freak

i like hickory and cherry mixed  .
DBA1954

cherry

picking wood up tomorrow, going to get 1/2 cord cherry, 1/4 cord oak and 1/4 cord sugar maple.... gives me 5 weeks to split/cut to smoker size.
DBA1954

Cherry

ended up with 2/3 cherry and 1/3 maple ... should hold me for a while
Midwest Freak

just to give you a heads up cherry will darken the meat a lot if you use straight cherry and all ways mix it with a different wood for best results . i use cherry for the flavor but i use it to color my meat and then switch to hickory for my smoking .
DBA1954

cherry

I've been trying to find hickory, scare. A lot of red maple ... is that any good? I picked up some silver(white) maple already.
Midwest Freak

sorry but i have never smoked with maple because i have a great supply of hickory around here .
DBA1954

cherry

just found a source for hickory so I should have White maple, Red maple, Cherry and hickory.  A lot of cherry however but I should be picking up 1/2 cord of hickory. Looks like I'll be doing some splitting this weekend.

Thanks for the help.
Wood River BBQ Team

The type of wood I use depends on what I'm cooking and the only wood that's locally available in stick form in Tucson is oak, mesquite, and pecan -- I can buy chunks at Home depot.

OAK: good for pork and beef.
PECAN: has more flavor than fruit wood and good for white meat.
MWSQUITE: stong and sweet. Good for red and dark meat. Not good with lamb.
CHERRY: mild and fruity and good with just about everything.
HICKORY: strong flavor and good for red meat.
MAPLE: sweet and mild. Good for pork and poultry.
APPLE: light and fruity. Good for pork, poultry, white meat and most seafood. It's the wood of choice for Pacific Salmon.
DBA1954

cherry

wouldn't chunk wood from home depot cost a fortune for a long smoke ?
Wood River BBQ Team

Sure, chunk wood would cost a fortune if that's all a mate was using.

Let's say it's a 4 to 6 hour cook. What I start out with is lump charcoal and cheap camp fire wood. The purpose of the cheap wood, which I don't use a lot of because it too smokey, is to build a bed of coals. At about 110 degrees internal I add the chunks and when the meat hits 145 degrees internal I stop adding chunks because the meat won't take anymore smoke anyway.  Once I stop adding chunks or sticks, from that point on I use lump charcoal. I think Lump burns longer and hotter and I don't get a lot of ash as one gets from regular charcoal.

I only use the different types of wood to impart a particular flavor or smoke ring. I don't want the smoke flavor to overpower the taste of the meat and that has happened to me in the past. I keep an accurate record of everything I cook and by experimenting I almost know exactly how much smoke to add to get the flavor I'm seeking in any particular kind of meat.
DBA1954

cherry

very interesting, I have an abundance of maple/oak here in western ny, fairly cheap. I know nothing yet about fire management and the smoke taste it imparts using stick a burner. I was thinking probably use maple or even some oak to start the fire. swith over to woods of choice and then at 160'ish foil, then switch back maple? or does that ruin the bark?  I need a book on this ... if foiling a sin ? Smile I would foil on my cookshack at that temp ...
Wood River BBQ Team

You don't need a book -- go to www.amazingribs.com and www.howtobbqright.com and plug into their search screen whatever it is you want to cook on your Lang. You'll have at your finger tips more info about Q'ing than you know what to do with!!

Foiling isn't a sin -- it helps retain moisture and get you through the period where meat temperature "stalls".

Have you considered using a combination of lump charcoal and wood? I cooked a roast about 2 months ago using all pecan sticks -- the neighbors, who seem to come around every time I fire up the Lang, said they liked it but I thought I was eating a Pecan tree!! It's just my personal preference but I cook primarily with lump charcoal and add the stick wood for the smoke flavor I'm seeking. I want to taste the meat and not have it overpowered by smoke but that's just me.
Midwest Freak

i all ways foil the last hour of cooking in a bed of brown sugar and honey  , unwrap them and sauce them and put them on without foil for 30 minutes . they come out perfect tenderness every time so hell yes to the foil .
DeDeBBQ

Where in WNY are you located? I'll be going down to pick up my 36in hybrid deluxe in september. Where have you gotten your wood from?
DBA1954

I'm in Orchard Park. I purchased wood from a guy in Edan advertising on Craigslist. I will look for his contact info.  I probably have his phone number but wouldn't want to post it without approval.

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