Western 500 CU in Cherry Smoking Wood Chunk Box

I use almost every smoke wood there is: post oak, mesquite, pecan, apple, and hickory. And many times, I mix them together. So, it is difficult to say exactly what kind of flavor the cherry wood produces. But I do know that it is in the fruit category, and that it does create a milder, sweeter flavor to the meat as opposed to the harder woods like hickory and pecan and post oak. I have smoked brisket, hamburgers, and other meats with this cherry wood, and they have all tasted great. I would buy it again.

As a long time smoker of ribs and chicken i have mostly used hickory chips. i was reading about fruit woods and chunks and gave this a try. i soak this wood 1st then add to my hot coals. it gives a great smoky flavor but is more mild in flavor and gives me no heartburn like hickory can sometimes. i also love the chunks. they last longer then chips and are so easy to throw 1 or 2 chunks on the coals that provide a long time of smoke. i highly recommend to beginners or long time smokers.