That’s the quick answer, but there’s a lot more to it than that. Apple – Very mild smokiness that produces a sweet and fruity flavor. Does Cherry wood and pork mix good? Olive – Mild smokiness with a similar flavor to mesquite but not as strong. However, Cherry has a relatively low heat output of 20.4 million BTUs per cord and is not as good for heating compared to heavier woods like Hickory and Oak. Pecan Wood Pellets. I'll be using Open Pit / Ketchup (50/50 mix) at the end. It’s because I use them interchangeably, but if I had to pick just one, I’d pick Cherry. Cherry is moderately good firewood. Hardwoods are denser woods that burn hotter and longer than softwoods, but you'll need to let them season more than a year. Applewood. Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. It should be combined with a stronger flavor wood so the brisket is not overly sweet. I know, I know I listed two here. Pairs nicely with hickory. Cherry – Mild smokiness with a fruity flavor. I love Pecan. Cherry firewood is best known for the pleasant aroma it produces when burned. Last but not least, Pecan. cherry, maple, pecan). 4 Grape vine wood has a tart, fruity flavor that works well with poultry, small game birds, lamb, pork and sausage, but use it sparingly or the tart flavor may be overwhelming. Hardwood versus Softwood: For the serious fire lover, you may want to invest in hardwoods like madrone, live oak, ash, hickory, walnut and fruit trees like apple or cherry. Applewood has a subtle sweet and fruity flavor that’s a bit mellower than some other fruit-based smoking woods (e.g. Kicking off this list is one of the most popular wood chip types for smoking chicken, and it’s for good reason. However, never tried Cherry Wood. It’s widely known for producing a great smoke ring and great color on your meat, but is still very, very mild. Cherry & Apple Wood Pellets.

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