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I posted awhile back asking if anyone had used cherry but knew I was going to give it a try and aged the bit I got from my first run for just over a week now... and it's actually pretty good so far. Got a nice color going looks like a brown with a dark yellow tint now and a decent little flavor. When I first got the batch it had some heads or tails in it because it had a smell that resembled finger nail polish remover.. It has almost faded still a slight hint. I'm gonna give it another week and keep you guys posted.
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Sounds like a grand prize winner!! Thanks for doing the science on it. Thinking a person can buy them cherry smoking chunks at any well heeled bbq dedicated store. Will put that on the to do list.
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Been sneaking a few sips here and there trying to get flavors.. At first its a slight toasted wood flavor and the after taste is something I can't quite put my finger on.. It's a smooth off vanilla flavor..? Not really a vanilla taste but it's the closest I can compare to. All in all it's not to bad.. Probably not as good as the white oak but it's decent enough for me to drink. I may only give it another day or two as I don't want a strong woody flavor
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Originally Posted by: bigwheel  Let me know how much front end investment you can handle I wouldn't be able to do anything like that at the moment.. If you wanted to pursue it feel free and keep me posted :)
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I did some Cherry Wood and added a little stick of cinnamon and it become a hit at the garage tasting party.
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Has anyone tried citrus wood? got plenty of that and was wondering how it would work
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I just threw a few chips in a small amount I had to test it..About 5 shots worth.. Maybe do the same and let us know?
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i've got some orange that i have been using on the grill, Think i'll give it a try and see what happens
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Sounds good. Be sure to let us know how it tastes.. I'm curious about experimenting with various things and see the outcomes. Obviously it won't taste traditional like white oak but it may have a surprisingly decent taste anyway.
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Originally Posted by: bigwheel Well I got apple..plum and Pee Can simpering around in the back yard just waiting to be dunked in some high quality hooch..if somebody know where to get that. Wished somebody try them species out an repoat back. I've heard plum is just like a cherry.. I toasted plum also when I did my cherry wood.. bagged them up separately but to the nose they smell about the same. Colors are just about identical also.. haven't had the liquid to test the plum wood yet though.. but it's on deck waiting :)
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I did mine over my charcoal grill.. wrapped them up in foil and threw them on the racks. I didn't add enough coal and only got about maybe a light medium toast out of it so I threw a few right on the fire and charred them. After that gave them a rinse through water, let em dry and bagged em up. I put one of the charred chips and one toasted chip in the mix that I tested..
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Ok sounds good. Last chips I charred was on the side burner of the gasser with the chips in a perforated deep frying basket and just shook it back and forth over the flame for a while. Got the sides a little charred and some good overall color. Sure they aint the right way to do it of course..lol.
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I put em in the oven to get all the moisture out, then char them with a torch. Of course I'm probably doing it wrong too,but it works for me
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Most places I read said to bake in oven on 400f for at least a few hours. Then you can char after that if needed. Mine is already seasoned so I just went straight to the flame but I think when I get my white oak I'm gonna bake for at least a couple hours then char some.
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