Cherry smoking wood chunks from Grill Fanatics give a fruity, gentle smoke that pairs beautifully with pork, duck and lamb. Cherry wood also lays a warm, dark red colour on the bark, which makes it popular for ribs and pork shoulder. These are blocks rather than chips, so they smoulder slowly and keep the smoke going for a whole session. The bag contains 1kg.
Why cherry smoking wood chunks suit fruity smoking
Fruit wood is milder than oak or hickory and leaves the flavour of the meat intact. With duck and lamb that's welcome, since they already carry plenty of character. With pork, the light sweetness gives a rounder bark. Cherry is therefore the fruit wood with just a bit more body than apple.
- Gentle fruit smoke with a lightly sweet finish
- Excellent with pork shoulder, ribs, duck, lamb and poultry
- Gives a warm, dark red colour to the bark
- Chunks smoulder for hours: no topping up in between
- A classic combination with hickory or oak for extra depth
- Works in kamado, smoker, kettle barbecue and offset
How to add the chunks
Spread two to three chunks among the unlit charcoal and only light it afterwards. The chunks then come into play one by one and you don't need to open the lid during the session. On top of glowing coals they catch fire together, giving you too much smoke at the start.
Combining with a stronger wood
A chunk of cherry together with a chunk of hickory is a tried and tested combination for pulled pork: the savoury smoke gets a sweet edge and the bark turns darker. Want to stay as mild as possible? Stick with cherry alone.
Bill's tipWith fruit wood, watch the colour of your dish, not just the flavour. Cherry wood gives that deep mahogany colour a good rib calls for.
Browse the other smoking wood chunks or take smoking wood chips for shorter cooks. The complete range can be found under smoking wood.
