Cherry Firewood: Does It Make the Meat Taste Better?

July 2, 2022July 2, 2022 George Whitman

Want firewood that creates a great flavor profile to what it is you’re cooking?

Look no further than Cherry Firewood.

It’s a good choice for both seafood and vegetables, and it’s sure to please everyone. Inoffensive yet flavorful, suitable with all meats and won’t detract from the flavor of fish.

In this article, we will discuss what makes cherry firewood a great option for cooking, what to look out for when buying it and the flavor profile you should expect when cooking with cherry firewood.

Let’s get started:

The Fragrance of Cherry Firewood

Cherry wood is a popular choice for campfires since it has a distinct and pleasant aroma when burning.

When burned, cherry has a distinct fragrance from pine or hickory.

Even after it’s been extinguished, Cherry will give off a unique scent that is easily recognizable. It’s sweet, and savory in flavor that is neither overpowering nor subtle.

Cherry wood isn’t nearly as smoky as hickory or oak and is a great option when cooking meats or seafood

For some of the best cherry firewood on the market, visit this website.

Flavor Profile of Cherry Firewood

Cherry wood has a pleasant, fruity flavor that compliments all meats. Grapevine wood, which has a tart and fruity flavor that matches chicken, small game birds, lamb, pork, and sausage dishes, should be utilized sparingly or it could become too tangy.

What Should You Look for When Buying Firewood?

Considering Moisture Content: Seasoned Vs. Kiln Dried

When a tree is chopped down and broken down into firewood, it still has some moisture content left in the wood that prevents it from igniting and producing smoke.

Additionally, the firewood you’re using may contain fungus or mold.

A popular method for drying wood is to let it lie in a dry place for around a year. This is known as seasoned firewood.

The simplest method to dry the wood and eliminate any fungus or insects is to use a kiln oven to dry it out.

This process of drying the wood completely eliminates dampness and makes lighting it as simple as possible.

Before you buy, ask yourself the right questions

What type of wood is it? It all depends on what you want to use it for. It is a fantastic choice if you’re making a pizza. Oak and Hickory are excellent alternatives if you’re cooking food.
What method was used for drying the wood? The best choice is kiln-dried firewood, as it removes all of the moisture and pests, ensuring that your fire will be safe, burn long and have less smoke.
How has it stored? If you’ve stored the wood outside, it’s unlikely you’ll want to buy it. Wood that has been kept indoors or in a regulated environment will prevent insect and moisture accumulation after it has been dried.

Types Of Firewood To Avoid

It’s a common misunderstanding that you can burn anything for great cooking flavor, but this isn’t true. There are certain woods that you should be non-flammable, regardless of the type of fire or cast-iron stove you’re using.

Non-Dried Wood

You’ll probably want to avoid using it if the wood hasn’t been dried. If you’re not sure whether or not it has been kiln-dried or seasoned, check with your manufacturer.

Freshly Cut wood

Freshly cut wood has a lot of sap and moisture, making it difficult to start. When it is burning, it will smoke horribly and burn inefficiently. If you’re unsure if the wood is green, check with your vendor when it was chopped.

Large wood pieces

Before using large, dense firewood, that has a diameter of more than 5 inches – you will likely need to recut the wood in order to get the best burn. It’s a waste of time to drop big logs on the fire; split your wood for higher performance.