On Monday, August 11, 2014 9:53:14 AM UTC-4, Tim wrote:
One small advantage I have concerning grill cooking is by having an old farm is having an abundance of good flavor woods like Apple, wild cherry, plumb, hickory, pear, persimmon, and grape. There's a local that cherry smokes jam for the local Lions club fund raiser. Just talking with him I offered to donate some cherry. He thought that was generous and told him to bring his pick up and I'd fix him right up. A couple weeks ago he went away with a heaping pick up full of cured wild cherry. Good wood for a good cause.

While at Gettysburg this past week a friend mentioned he had some cherry he'd brought to use as firewood. I traded him a some oak for the cherry. Will cut the cherry up for the smoker. Can't wait to try it.