BBQ Smoking Wood Sheets Cherry - Grill Fanatics
- Cherry wood: mild and fruity, never sharp
- Place directly on the coals or over the meat
- A brief soak is enough, no need to plan an hour ahead
Smoke doesn't have to take hours. These cherry wood sheets you soak briefly, place on the coals or over your meat, and within half an hour you taste a mild, fruity smoke that pairs well with chicken, pork or a fillet of salmon.
Why cherry wood is a fine first choice
Cherry wood sits in flavour between apple and a stronger wood: lightly sweet, fruity, and without bitter edges. On a closed setup like a kamado you keep that smoke nicely around the dish, and you dose it per sheet rather than letting heavy smoke pull over everything for half an hour.
- Mild, fruity smoke flavour that doesn't overpower the dish
- Suits pork, chicken, duck and salmon
- Dosable per sheet, so you build up the smoke gently
- Works on kamado, kettle bbq and gas bbq
How to use them
Soak a sheet for a few minutes until pliable, shake it off and place it on the glowing coals or over your meat. Start with one sheet: with too many at once on a short session you mainly taste smoke and barely any meat.
For a more neutral flavour check out the smoking wood chips, or browse all the smoking wood.
