B&B Smoking Wood Chunks – Cherry

Cherry wood is the most popular cooking wood. It gives a sweet, fruity smoke that is not too overpowering. Combine with hickory or oak chunks, these flavors complement each other perfectly for a delicious taste.

Applicable: Beef, pork, poultry, fish, game and lamb

The wet application:

For the moist and flavorful smoke, soak the blocks in water for at least 30 minutes. Drain and place 3 or 4 pieces directly on the hot coals.

The dry application:

For a smooth smoke release, place 3 or 4 pieces directly on the hot coals. Ignite the pieces and use tongs to move them to the side. This allows the pieces to slowly smolder without flaring up.

• Experiment with soaking in beer, wine or fruit juice. This is how you make the flavor even more complex
• The flavor is in the smoke, so try not to open the kamado too often.
• A bottle of water on hand is useful for controlling flare-ups and for adding moisture during grilling.