Sat 16 Apr 2016
Read other related stories: Cooking With Wood , General Smoking Information , Grilling
PUT CHERRY HARDWOOD ON IT!
Cherry hardwood is part of the Rosaceae family of wood. The scientific names for the varieties we manufacture are Prunus pensylvanica L.f. but the common names for the varieties found in the Western New York and Northwestern Pennsylvania hardwood forest regions include Pin Cherry, Fire Cherry, Bird Cherry, Northing Pin Cherry, Wild Red Cherry, Pigeon Cherry, and Black Cherry.
Now let’s be clear. I’m not referring to orchard cherry woods that you see in rows grown for the fruit production. That tree not only has the high likelihood of pesticide residue but it tends to have a bitter undertone likely in part, a result of the chemical toxicity. Forest or wild cherry trees have a much more mild profile with a slightly sweet/tart hint.
Feel free to use the Cherry hardwood with poultry, beef, pork, lamb and fruits/vegetables, although it really can be used with most anything. You may have to mix it with a stronger (Red or White Oaks or Hickory) hardwood species when used with gamey food items.
Be sure to use a meat probe when cooking with Cherry wood as this wood provides a reddish-pink hue to the meat that can easily be mistaken for under-cooked.
Heat Level: High – 18.5 MBTU
Fuel Efficiency: Medium
Ease of Lighting: Good
Ideal Uses: Baking/Grilling/Roasting/Braising/Pit Roasting/Hot Smoking/Cold Smoking
Another super popular hardwood species and in my opinion, safest fruit wood for wood-fired cooking techniques! Enjoy!
Wood Chunks: Double and Single Filet
Wood Chips: Grande Sapore®, Minuto®, & Piccolo®