Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
Sweet fruity smoke that gives a rosy tint to light meats. Cherry is a favourite wood to use with chicken. Also for use with pork, beef and fish.
Can also be mixed with other woods.
When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavour of the smoke.
Soak in water for 30-60 minutes prior to use.
Drain water and spread onto hot charcoal, wrap in tinfoil or use a smoke box
