When smoking meat, you have a range of different woods to choose from, which will all instill a slightly different taste and sometimes colour into your dish. Cherrywood is just one of these woods.
The taste of Cherrywood is milder than you may except in comparison to some other smoking meats. It’s light taste, that’s also quite sweet, which can make it a good pair for lighter meats such as pork or chicken, although it does well with all meats, including beef and salmon.
Other popular smoking woods include red oak, hickory, mesquite, apple wood, pecan, maple, and plum. Each has a unique taste, and you can mix and match woods together to come up with your very own outstanding flavour combinations – it really is about giving it all a try.
We have included a few Cherrywood smoking meat recipes to help get the juices flowing that you can give a go yourself at home.
Cherrywood and Red Wine Smoked Chicken Breast
- 3skin on chicken breasts
- 1 clove garlic (chopped)
- 2tbsp chopped rosemary
- 3tbps butter
- 1 handful of Cherrywood chips
- Red wine
Put your Cherrywood chips into a mixing bowl, cover with red wine and then let stand for an hour for the chips to absorb the wine. Mix your garlic, rosemary, and butter in a small bowl while you wait. Take your chicken breasts and gently pull the skin back from the top side. Take your garlic butter mix and push through gently between the skin and the chicken meat of each breast, then salt and pepper over the top for your tastes.
Prepare your BBQ to make sure the charcoals are red hot. You should be aiming for around 120 degrees. Transfer your chips to some tin foil and wrap it up, poking holes in the outer of the foil, and then place this on the hot coals. When the BBQ has started to smoke, you can put your chicken breasts on the grill and then close it up. Generally you will need to cook for about 15 minutes on one side before turning them over. Once they’re ready it’s time to eat!
BBQ Pork Ribs
- 4 racks of baby back ribs
- 4tbps yellow mustard
- 100ml cider vinegar
- 100ml apple juice
- 100g of BBQ meat rub
- 200g of smoky BBQ sauce
- A handful of pre-soaked Cherrywood chips
Remove the membrane from each rack of ribs and trim off any excess fat. Wash in cold water. Coat each rack of ribs with the yellow mustard, and then cover equally with the BBQ meat rub. Cover the racks individually in glad wrap and let them sit in the fridge for 4 hours. Mix up your apple juice and cider vinegar in a squirt bottle and set aside for later.
Get your BBQ smoker ready so that it is about 120 degrees. Wrap your Cherrywood chips in a tin foil and then poke holes through. Put on the hot coals and wait for them to start smoking a little. Place your ribs on the rack with the bony side to the bottom and make sure there is a little space between each of them. Close your BBQ to start the smoking.
Once an hour is up, take the ribs out and spray both sides with the spray bottle and then put back in again without turning. Prepare double sheeted aluminium foil to encase each of the ribs individually. After 2 hours, take out the racks of ribs and place each on its own foil. Lift the rack and spray underneath a couple of times to get the juices going for more tenderness. Fold up the package and pop back on the grill.
When 3 hours is up, remove the foil, and coat both sides with the BBQ sauce. Then put back on the grill for 30 minutes. Remove and coat again with the BBQ sauce and return for another 30 minutes. Take them out, and put a little of the rub on, leave to sit for 20 minutes while covered, then serve.