Cherry Wood Smoking Chips

Description

Cherry Wood Smoking Chips bring something new to the grill and to your menu, giving your foods a delicate and sweet flavor and aroma, they won’t get any other way. Using cherry wood delivers a mild to medium smoke that is sweet, slightly fruity and blends well with oak wood. Cherry is an excellent wood for smoking pork, lamb, beef, dark poultry like duck and other gamey meat. Use them in all types of smokers or on the grill and make one-of-a-kind barbequed items that your friends and customers won’t be able to resist or forget about! Fruity woods like cherry gives a vibrant mahogany color to the meat. You can balance cherry wood by mixing it with hickory, oak, or pecan.

Hardwoods such as alder, apple, oak, and cherry—all sold commercially as chips— work well for smoking fish. Remember that a little wood goes a long way. Too much smoke will make the fish taste bitter. Fish are done when they flake easily with a fork or when the internal temperature reaches 140 degrees. Like most fruitwoods, cherry wood lends a sweet flavor that is deep and fruity to fish. Salmon is an outstanding target for smoking with cherry wood because the fattier the fish, the more flavor it will absorb. The advice to those who are over 65, pregnant or have weakened immune systems is that they should ensure that ready to eat smoked fish is thoroughly cooked before they eat it.

Usage:

Soak two handfuls of Cherry Wood Smoking Chips in water for at least 30 minutes before adding them to the fire (no need to soak wood chunks), you will prolong their burn significantly and they will smolder more than flame. Remove cooking grid. Stack charcoal in pyramid and light. When charcoal is ashed over, drain chips and scatter over hot coals. Chips will begin to smoke immediately. At that point you will replace the cooking grid, add food, and start grilling.

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