Cherry wood smoke report

My first time smoking with cherry wood. 3 dozen wings and a pork butt. The wood smoke is thick but mild. It burns quicker than hickory or mesquite. The wings turned a nice brown color in about 10 minutes. I added new soaked chips evey 20 minutes for an hour. The wings had a very mild, sweet flavor after the 40 minute cooking. The pork butt was smoked for an hour more. The meat had the red tinge that other wood smoke gives to meat and the inside was very moist. The thermometer in the pork read 145 degrees when I pulled out the pork. The pork was tasty but milder than I like pork. Overall, I would use cherry wood for poultry but not for pork. The rest of the pork will be torn apart to make an Italian meat sauce for pasta thar is my wife's secret recipe.

 

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