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Cherry Wood? - Forno Bravo Forum: The Wood-Fired Oven Community


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Cherry Wood?

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  • Cherry Wood?

    Has anyone used cherry wood in their WFO? I had been planning on apple, but sourcing it has become difficult. I can buy small amounts, but I just wanted to see if it was worth it.



  • #2
    Re: Cherry Wood?

    All fruit wood is good to use. I've used a little from pruning but it's a pretty rare tree in Nevada
    Last edited by Les; 01-13-2012, 05:58 PM.
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    • #3
      Re: Cherry Wood?

      As noted elsewhere, these ovens are not fussy. Any well seasoned dry firewood will work just fine.


      • #4
        Re: Cherry Wood?

        Cherry and fruit wood are great for smoking, I use them sparringly as a fuel, if I can get something else.


        • #5
          Re: Cherry Wood?

          There are a few old verses to assist on which wood to burn. Here's one.....

          The Firewood Poem
          Beechwood fires are bright and clear
          If the logs are kept a year,
          Chestnut's only good they say,
          If for logs 'tis laid away.
          Make a fire of Elder tree,
          Death within your house will be;
          But ash new or ash old,
          Is fit for a queen with crown of gold

          Birch and fir logs burn too fast
          Blaze up bright and do not last,
          it is by the Irish said
          Hawthorn bakes the sweetest bread.
          Elm wood burns like churchyard mould,
          E'en the very flames are cold
          But ash green or ash brown
          Is fit for a queen with golden crown

          Poplar gives a bitter smoke,
          Fills your eyes and makes you choke,
          Apple wood will scent your room
          Pear wood smells like flowers in bloom
          Oaken logs, if dry and old
          keep away the winter's cold
          But ash wet or ash dry
          a king shall warm his slippers by.

          And here's another.......

          The Firewood Rhyme - Anon
          Logs to Burn, Logs to burn, Logs to burn,
          Logs to save the coal a turn,
          Here's a word to make you wise,
          When you hear the woodman's cries.

          Never heed his usual tale,
          That he has good logs for sale,
          But read these lines and really learn,
          The proper kind of logs to burn.

          Oak logs will warm you well,
          If they're old and dry.
          Larch logs of pine will smell,
          But the sparks will fly.

          Beech logs for Christmas time,
          Yew logs heat well.
          "Scotch" logs it is a crime,
          For anyone to sell.
          Birch logs will burn too fast,
          Chestnut scarce at all.
          Hawthorn logs are good to last,
          If you cut them in the fall.

          Holly logs will burn like wax,
          You should burn them green,
          Elm logs like smouldering flax,
          No flame to be seen.

          Pear logs and apple logs,
          They will scent your room,
          Cherry logs across the dogs,
          Smell like flowers in bloom

          But ash logs, all smooth and grey,
          Burn them green or old;
          Buy up all that come your way,
          They're worth their weight in gold.

          ....The only reference to Cherry..."Cherry logs across the dogs,
          Smell like flowers in bloom".....doesn't really say a lot....sorry

          Honi soit qui mal y pense

          My 2nd Pompeii build.....



          • #6
            Re: Cherry Wood?

            Originally posted by Laurentius View Post
            Cherry and fruit wood are great for smoking, I use them sparringly as a fuel, if I can get something else.
            I lost quite a few wild cherry trees last October in the early snow storm. In the past I usesd the trimmings and logs for firewood and for smoking fish and for the WFO and fireplaces in the house. The smell of the smoke is sweet and it gives a good heat.


            • #7
              Re: Cherry Wood?

              Another good wood source for smoking and scenting are wild grape vines. One type that grows naturally in the southeast of the US is bullis. They grow up on fence rows and at the edge of woods lines. The hard wood portion of the vine can get to about 2" thick. Many tame varieties exist and have to be pruned back yearly (not nearly to that thickness though). They go by names of muscadine, scupadine, and scuppernong. I am not sure but, I would guess that wine vineyard cuttings might also (in other areas of the US) be a source for an aromatic wood.
              joe watson

              "A year from now, you will wish that you had started today "

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              • #8
                Re: Cherry Wood?

                i have a cord of cherry and a cord of oak. i usually start with the oak and use the cherry once the oven is clear. i like the smell of the cherry when i;m cooking... more than the oak, which gives me a headache... or is that from the cabernet?


                • #9
                  Re: Cherry Wood?

                  I just finished smoking my Pastrami for 8 hour in my oven using cherry wood, totally wonderful.


                  • #10
                    Re: Cherry Wood?

                    Just got my new oven, and fired it for the first time last night (it was pre-cured). The cherry wood was wonderful. The pizza was amazing!


                    • #11
                      Re: Cherry Wood?

                      hi could you give details of how you smoke in oven
                      thanks in anticipation


                      • #12
                        Re: Cherry Wood?

                        I smoke things in an old weber grill... would also like to know how to do it in the WFO.. make for one less thing in the back yard


                        • #13
                          Re: Cherry Wood?

                          When I smoke in the WFO, I allow the oven temp. the drop down to about 200 degrees, I use an old Weber fire pan drilled with holes filled with smothering charcoal. I place the pan in the back of the oven, build an elevated platform of fire brick to place the wire grill from the Weber on and put in my meat. Use a small shovel for fine or sawdust shaving or long tongs for chunks, then I take a bamboo pipe and blow air in the hole of the fire pan so the charcoal in the bottom of the pan starts to glow and smoke starts to rise, close the door and let smoke for an hour, after an hour, I repeat the blowing of the coals to revive the fire, if using chunks I rotate, sawdust I will add more. After 3 hours, I take the coals out, wrap the meat in foil, place the meat back in the oven to finish cook in its own juices.


                          • #14
                            Re: Cherry Wood?

                            funny I use a Webber to smoke with at vthe moment
                            thx for the info will try