Tossed some leftover pecan wood on my pork shoulder yesterday and it came out tasting like smoked bacon.

I was just cleaning out the shed and figured I'd use up the last few chunks, but now I'm wondering if anyone else has had a wood type completely change a standard cut like that?

3 comments

3 Comments

margaret_chen16d ago

Cherry wood gave my chicken a weird fruity flavor once.

the_thea16d ago

That fruity flavor is the whole point. Cherry wood is supposed to be sweet and mild. It's perfect for poultry. If you want a stronger smoke, go with hickory or mesquite. Cherry just gives a nice pink color and a light, almost candy-like taste. It's my go-to for chicken and pork.

noah_chen1723h ago

Oh man, that happens if the wood isn't totally dry. Got some cherry chunks last year that were still a bit green, and my turkey tasted like cough syrup. Make sure your wood is super dry, like it's been sitting in a shed for a year. If it's fresh cut or even just damp, it gives off that weird sweet smoke. Try buying a bag of kiln dried stuff from the store next time, it burns cleaner.