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Thread: Cherry Wood

  1. #1
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default Cherry Wood

    I know that many of us use cherry wood to cook with, I have a large supply of seasoned black cherry in my garage. I am curious if anyone has used Fire Cherry? I am noticing quite a few trees of this species of cherry near me and was wondering if if anyone here has used it?




  2. #2
    SmokyOkie Guest

    Default

    A most marvelous wood for smoking.

    One of my favorites.

    Mixed with hickory or pecan, or, for that matter, all on its own. Grab all you can and send what you don't use to me.

  3. #3
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    So there is a greenhouse going up on a lot near me and they lopped the end of a fire cherry that was in the way. I managed to rescue a couple of sticks. Cut them up into sticks and chunks and waiting for them to season.
    A small chunk split, the grain is straight and has a nice color.



    The inner bark is green.



    Sap.


  4. #4
    SmokyOkie Guest

    Default

    Never heard of fire cherry, but I have never met a cherry wood that wasn't good for smoking.

    I say burn those chunks green while the sap is still wet if possible.

  5. #5
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    Not native to OK, more of a northern tree, they may be in your area as an ornamental. Most of the ones I see growing wild are tall and slender. Quite a few are bent over from wet, heavy snow. I'll most likely toss a chunk or two on the coals when I grill burgers on Sunday.

    http://dendro.cnre.vt.edu/dendrology...eet.cfm?ID=154

  6. #6
    SmokyOkie Guest

    Default

    I visited that same site trying to find out about them. thank you Cliff!

  7. #7
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    I tossed 3 small chunks on the coals after grilling some burgers the other day and I must say that I have never smelled wood smoke like this ever, like sticking your nose in a very fragrant flower, with a whiff of citrus to boot.
    The wood is still green so there may be some change in aroma as it drys, but this wood really almost smells like perfume. Don't think I will use it on beef or pork, perhaps with chicken but I think it will be best with fish.

  8. #8
    SmokyOkie Guest

    Default

    Mixed with pecan or hickory, it is magic on beef or pork!

    If you want something really special, cold or cool smoke a hame slathered with sweet glaze and cherry smoke.

  9. #9
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    Quote Originally Posted by SmokyOkie View Post
    Never heard of fire cherry, but I have never met a cherry wood that wasn't good for smoking.

    I say burn those chunks green while the sap is still wet if possible.
    I was going thru some of my resources a while back and discovered that another common name for fire cherry is pin cherry, does this ring a bell with anyone?

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