Cherry or not to cherry

SmokinFF · Post by **SmokinFF** » October 25th, 2012, 2:37 pm

So I located a few wild cherry trees. Is it worth a hoot to smoke with? What meat is best with it? Figured I'd ask the experts.

Smokeone · Post by **Smokeone** » October 25th, 2012, 3:06 pm

I ahve never used wild cherry, but I wouldnt think there would be an issue. I have used cherry wood to smoke ribs, and brautworst. They both turned out great. Fruit woods generally go best on pork, but i tend to use apple with everything.

Gizmo · Post by **Gizmo** » October 25th, 2012, 6:54 pm

There he goes again ... being right! Dangit S1...
I never turn down a chance at apple.

I've had about 4 different cooks tell me they liked the cherry they tried. I'm no expert on wild vs. anything else though. Might cost you an office call from a tree surgeon to find out...

SmokinFF · Post by **SmokinFF** » October 25th, 2012, 8:19 pm

I've used apple quite a bit. I just figured i'd try the cherry. If you don't see any more post from me after next weekend, don't use wild cherry!!!

The Czar · Post by **The Czar** » October 25th, 2012, 10:50 pm

Hot Pants is at it again!!!!!

SoloQue · Post by **SoloQue** » October 26th, 2012, 9:36 am

My grandfather was always concerned about his cows having access to cherry tree leaves because they produced Cynanide when they wilted and he had lost a few cows in years past to Cyanide poisoning. With that in mind here is some trivia to consider
"Wild cherry bark has reportedly been used to brew a stimulating tea, but the potential for cyanide poisoning makes it a risky beverage"
With that in mind, even though I have heard of some good flavor coming from Cherry, I would remove the bark when smoking with Cherry and be most confident that it was very cured wood. JMTCW

Gizmo · Post by **Gizmo** » October 26th, 2012, 12:02 pm

REALLY?!
I think I'll put cherry on the same list as galvanizing....

SmokinFF · Post by **SmokinFF** » October 26th, 2012, 1:13 pm

Thanks for the info Solo. Maybe I'll scratch that idea and keep using apple.

alleyrat58 · Post by **alleyrat58** » October 26th, 2012, 2:49 pm

I'm going to disagree with Solo - I've never used it, but I do know people who have and have been (at least) moderately satisfied with it. Cyanide is present in all smoke I believe (I'd think the firefighters would know this...

), but in small amounts. If it accumulates too much it will leave your meat tasting bitter and it will make your lips and tongue numb when you eat it. Certainly not enough to kill you. This happens a lot if you burn wet wood or put too much wood in the box (TWSS).

Cherry is sold as smoker wood by at least two outfits that I am aware of so there is a market for it.

JMTCW

SmokinFF · Post by **SmokinFF** » October 26th, 2012, 3:54 pm

Damn. You guys got me all confused.

SOILhunter · Post by **SOILhunter** » October 26th, 2012, 4:23 pm

I've used it and will continue to use the wood in my rack. I'm still walking as well as many others that have had my meat.

SmokinFF · Post by **SmokinFF** » October 26th, 2012, 9:36 pm

SOILhunter wrote:<null>

Come on Soil, clean it up. Didn't really wanna know all that.

The Czar · Post by **The Czar** » October 27th, 2012, 7:00 am

.....gross.....

SOILhunter · Post by **SOILhunter** » October 27th, 2012, 7:44 am

I guess I walked right into that one.....

Post by **Rodcrafter** » October 27th, 2012, 9:47 am

Wow, it's alot to figure out, I never even heard of "Cyanide poison" but poison is still poison if a little or if alot and doesn't matter what it is called I don't want any. Thanks for everyone's input.

YouTube · Post by **Frank_Cox** » October 30th, 2012, 9:14 pm

I have also heard of cattle and horses dying from ingestion of wilted cherry leaves. Cherry wood is a widely accepted smoking wood tho. Like alleyrat said incomplete combustion of any wood will result in a little cyanide. not enough to kill tho. just a little numbing action. Dcman and I picked up some wild cherry that had been sitting for a few years and started to rot. that was some BAD stuff. it stank! but if you get properly seasoned wild cherry and burn it correctly, you will be fine.

Miketheforester · Post by **Miketheforester** » November 7th, 2012, 10:13 pm

Apple and cherry are all from the Rosaceae family and one of the characteristics of that family of plants is anise (also called cyanogenic glycoside) content which is the same base ingredient that is contained in arsenic. However different trees in this family concentrate this chemical in different places. Cherry trees contain quite a bit under the bark and in their leaves, while apple concentrates quite a bit in the seeds (that is why you aren't supposed to eat apple seeds). However, I believe anise is very stable and is not readily carried in smoke or other forms, basically ingesting a decent amount of the plant material is required to get poisoning from it. Smoking with it should be very safe.

SmokinFF · Post by **SmokinFF** » November 8th, 2012, 5:53 am

Just going by your name, it seems to me you can talk about trees like that. I may just give it a try after all. Thanks Mike

alleyrat58 · Post by **alleyrat58** » November 8th, 2012, 4:55 pm

C'mon SFF - where's your sense of adventure?

YouTube · Post by **Frank_Cox** » November 21st, 2012, 9:53 pm

Miketheforester wrote:Apple and cherry are all from the Rosaceae family and one of the characteristics of that family of plants is anise (also called cyanogenic glycoside) content which is the same base ingredient that is contained in arsenic. However different trees in this family concentrate this chemical in different places. Cherry trees contain quite a bit under the bark and in their leaves, while apple concentrates quite a bit in the seeds (that is why you aren't supposed to eat apple seeds). However, I believe anise is very stable and is not readily carried in smoke or other forms, basically ingesting a decent amount of the plant material is required to get poisoning from it. Smoking with it should be very safe.

Awesome! I am glad you came along Mike! Great info!

DUAYNE B · Post by **DUAYNE B** » November 21st, 2012, 10:11 pm

104timberwolf · Post by **104timberwolf** » November 28th, 2012, 7:51 pm

I've used cherry a couple of times smoking ribs and butts, usually mixed with hickory. The cherry imparts a beautiful mahogany color and has a mild flavor.

CarolinaQue · Post by **CarolinaQue** » December 3rd, 2012, 7:02 pm

Cherry...aka wild cherry...aka black cherry...aka choke cherry, is absolutely fine to cook with. Do the leaves have bad chemicals in them, yes, just as many other woods we use to cook with like hickory. But, we're not using the leaves to cook with, and the amount of those chemicals in the wood them selves is minimal, and diminishes greatly when it's properly seasoned as the moisture in the wood evaporates. I find that I like my wild cherry/black cherry to be a seasoned a bit longer than other woods though. The tight, twisty bark holds onto moisture longer than other woods in my opinion.

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