honeysuckle wood for smoking30 Mar honeysuckle wood for smoking
Its a bit less intense than hickory or mesquite, making it perfect for smoking poultry or fish. Again, it's similar to other fruit woods and can leave a slightly sweet flavor. And I started leaving that membrane on that stays after you peel the bark off, like you do, but only on osage instead. Green wood contains a lot more moisture and the smoke will be intense and won't produce a desirable flavor in the food. For example, apple wood is a great wood for smoking cheese. wood chunks are slightly bigger than chips, Best Wood for Smoking Ribs (8 Types of Wood), Best Wood for Smoking Brisket (8 Different Types), 10 Best Charcoal Types For Smoking Meat (2023 Update), Smoking Wood Chips vs Chunks (Whats the Difference? Wood chips are best for short cooks on smaller grills and offset smokers. Citrus woods are best used with poultry, pork, and fish. Mesquite is a hardy wood that packs an intense, slightly sweet, and earthy tone to your meat. We recommend that you avoid using any softwoods or wood with a high sap content. Goes best with: most red meats, dark meats, game. Part of what gives BBQ meat its wonderful taste is the type of wood used in preparing it. This wood is similar to hickory but is sweeter and milder in flavor. For identified wood, check it against the BBQ List. Its like one of those ancient traditions debunked long ago, but people still follow it anyway. Approximately 180 species of honeysuckle have been identified in both continents. The wood doesnt absorb the moisture when you soak it but retains it on the surface. * Mulberry. Despite working well for almost all kinds of meat, it's primarily used for fish, pork, and Poultry. However, it is equally important to know which wood to avoid. Hickory gives the kind of smoky flavor associated with traditional barbecue. It is sweet and fruity and best used with hardwood-like hickory as the two kinds of wood flavors complement one another well. Determine whether you'll need to use chips, chunks, or logs. Honeysuckle Rose (1980) -- (Movie Clip) On The Road Again Joining director Jerry Schatzberg's opening, road manager Sid . In other words, there isnt any proven evidence to support that soaking wood for hours has any benefits. It is impossible to determine what kind of wood it is, where it was stored, or what it was used for; this makes it unsafe to use for cooking. schlot. Not all honeysuckle berries are safe to consume, but Lonicera caerulea has edible berries that research studies show to have powerful and impressive health properties. If you mix both in a smoker, by the time the soaked wood reaches its burning point, the meat will have significantly dried down from the inside due to prolonged exposure to heat, as mentioned before. The cookies is used to store the user consent for the cookies in the category "Necessary". Citrus wood is milder than apple or cherry and needs to be smoked for pretty long to impart its smoky flavor into the meat. While you should avoid burning soft wood in your chimney, it is ok to burn it outside in fire pits. It has a deep, rich flavor that is perfect for smoking pork shoulders and ribs. Todd loves a stronger, bolder smoke on ribs so he tends to use oak or hickory. The wood often comes as wood chunks, wood chips, or pellets-wood chunks allow a steady, slow release of smoke, while wood . However, it can overwhelm poultry if smoked for too long. * Alder Locinera morrowii, or Morrow's honeysuckle, came to Massachusetts in the 1860s. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. The best wood for smoking beef is hickory. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. There have been no reports of serious side effects in cats from honeysuckle toys and spray. But it is a no-no either way. Almond wood gives a nutty, sweet flavor similar to pecan. To become a pitmaster, understanding how wood contributes to smoking meat is an intrinsic part of capturing the quintessential flavor! The flavor is best described as light, sweet, and fruity. Value to Wildlife. 2.5 Baths. It also depends on how much smoke flavor you want. Your email address will not be published. Here are the best wood chip or wood chunk flavors to use for smoking: Mesquite is a popular smoking wood, especially in Texas barbecue. . This native to northern China, Korea and parts of Japan was introduced to the U.S. in 1897. Oak is a very popular smoking wood because its very versatile. Oak. However, its not something you would like to smoke your barbeque with, unless you love the taste of creosote, of course? As I have previously mentioned, soaked wood can take quite a while to get rid of the surface moisture. Pecan is a very popular smoking wood in the south. Widely known species include Lonicera periclymenum (common honeysuckle or woodbine), Lonicera japonica (Japanese honeysuckle . Manage Settings has the mildest flavor, its one of the best ways to truly taste the flavor profile of different smoking woods. This leads us to debunk the theory that wet wood gives a longer smoke. December 14, 2021; in favor or favour australia; The book is available from Fox Chapel Publishing for $14.99 plus S&H. Lilac is a very light smoke, works very well on fish, I don't do lamb, but sure wouldn't hurt ta try it. Step 5: Rest Smoked Turkey and Enjoy. Maple. Its a great choice for smoking all kinds of sausages because it imparts a robust flavor. In fact, the steam arising from soaked wood can ruin the whole meat flavor. guess i will have to give this stuff a try. Plant level with the surrounding soil. Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. Bush honeysuckle stems can be cut at the base with brush-cutters, chainsaws or hand tools. Cherry is wonderful for mixing in with other woods like hickory, oak or apple. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Thats something proved by data. Note that apple smoke takes pretty long to permeate the meat, so you'll want to anticipate several hours of smoking before achieving the mellow flavors. So, if youre looking for a strong and intense flavor, then mesquite wood chunks or wood chips are the number one choice! Jul 22, 2013. It is known by the name honeysuckle. A primitive skills and aboriginal technology message board for those interested in Stone Age, Bushcraft, Survival skills and Pal, I was once a lot like a 50,000 year old bowyer. I think there is some merit to what you are saying about its qualities as a bow wood. 12. It gives the food a dark red color. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. As for pellets, never ever soak them. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: Honeysuckle Woods has a nearby park, Percy Quin State Park , located 10.107220686 miles or 20 minutes away. The best facet of a barbeque is the range of possibilities and experimentations available for pitmasters. Citrus. Cured wood basically means that the wood undergoes a drying period of 3 to 12 months, depending on the climate. Aug 23, 2017 Rating: Dangers of Meat . And here I thought I was doing something blasphemous the whole time the honeysuckle around here kind of reminds me of thick bamboo. Plus, the membrane probably keeps oils out of the "wood to be sinewed", and here I thought I was the only one to do this. A good smoking wood with a fungus growth can still be used if you pre-burn it to coals before putting it in the smoker. And lets accept this, most of us dont even wait for that long. Lumber also may be chemically treated, making it poisonous to humans. Chinchillas need plenty of tough, fibrous plant material to chew. New Zealand, Auckland. * Hickory (while sweet, its a very strong bacon-y flavor) They won't overpower the delicate, mild flavor. When using both types of fuel, though, its recommended that you use wood smoking chunks rather than logs. Kiln or oven-dried woods are the most readily available cooking woods as they undergo a more controlled process than sun-dried or air-dried wood. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Homes for Sale. The consent submitted will only be used for data processing originating from this website. The smoke flavor of these woods is best described as sweet, mild, and fruity. Since pellets contain compressed sawdust, exposing them to moisture will result in expansion. Its a bit less intense than hickory or mesquite and gives the food an interesting purple hue. Now before you draw your weapons at me, let me elaborate a bit. Set the plants a minimum of 2 - 3 feet apart and 6-12 away from walls, trees or fences. * Maple These trees contain high levels of sap and turpenes, which results in a funny taste and can make people sick. The taste is best described as earthy, woodsy, and slightly sweet. The term honeysuckle most often is associated with twining, woody vines. Alder is indigenous to the north-western United States, and it is the traditional wood for smoking salmon. So, if you want the perfect fail-proof smoking wood for poultry, then go with apple, cherry, or pecan. Fill in the hole with soil, tamp down gently to remove air pockets, and water thoroughly. When it comes to smoking food, its all about the type of wood you use. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page.. Welcome to the Griffin in Monmouth. May be well worth the try my thoughts say it would be sweet smoke. We strive to provide opinions, articles, discussions and history related to Hearth Products and in a more general sense, energy issues. Citrus woods like lemon, orange, and grapefruit produce moderate smoke with a light fruity flavor. A good practice is to perfectly season the wood before sliding it in the smoker. some woods just arent meant to smoke food. Use your hands to distribute the dry rub on the outside of the turkey. Maple wood - Maple wood gives a sweetish smoke flavor to whatever is in the smoker. I don't know what kind we got here in south western ohio everywhere, but it seems like theres always a hollow place where the heartwood should be. This cookie is set by GDPR Cookie Consent plugin. Paint and stains often make meat taste bitter. The flavor is best described as sweet and smoky with a hint of maple syrup. Alder. 45,276. It depends on the method you follow to smoke the meat. If you harvest it, youre not only making great BBQ, youre helping nature.. I made bows from little hardwood twigs. But opting out of some of these cookies may affect your browsing experience. The wood you choose should complement the food, not mask it. With all the factors considered, what do you think you will go with as you smoke your next steak? Alder Wood. Underplanting of native species following honeysuckle removal may be necessary to reestablish a desirable composition of ground cover, shrubs, and understory trees. In addition to that, honeysuckle is an invasive species in Missouri and chokes out other natural flora that our wildlife needs to survive. I make a great many arrows out of it as well and the shafts season easily with the bark off with no checking and heat straightens smoothly and stays straight. It has a strong, robust flavor that many enjoy. Wood is tougher than hay stalks and can provide a little boost to tooth wear for . Itimpressed me enough that I've since procured two more stavesof it that are closer to3" indiameter, and they are currently drying in the rafters above the wood stove. The first time I did that was the first time I made a bow that didn't brake. As a suggestion for soaking wood chips, as opposed to plain water, you can use apple juice, beer or a combination of both. Now I do it everytime, and it looks like sinew after it drys. The flavor is best described as sweet, fruity, and mildly tart. Regarding the different smoking woods for meat, you can use smoking chips, chunks, or logs (splits). While you dont have to use prepackaged wood chips to add a little smoke to your fire, you do want to make sure that what youre using is all woodno glues, nails, or chewing gum. Because poultry (chicken, turkey, etc.) It has a strong and intense flavor that can stand up to the bold flavors of beef. Because it contains so much moisture, green wood is hard to ignite . If you like the earthy, savory, and southern-style BBQ flavors, oak wood chips should be used to smoke sausages like Italian sausage, kielbasa, or bratwurst. Citrus wood is milder than apple or cherry and needs to be smoked for pretty long to impart its smoky flavor into the meat. So, when smoking meat and other foods, the best wood for smoking depends on the type of flavor youre looking for. This property is not currently available for sale. Pear wood smokes food very evenly, so its perfect for smoking all types of meats. THE CAT HOUSE INC. was Canada's largest cat specialty retail store for over 24 years until it was destroyed by fire in 2015. Its the perfect wood if you like a bit of sweetness in your smoked meats. Honeysuckle Woods has 3 shopping centers within 3.6 miles, which is about a 10-minute drive. Now before you draw your weapons at me, let me elaborate a bit. Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. Cherry is not particularly smoky, lending a milder and sweeter flavor thats especially good for fatty meats like pork. Pitmaster wisdom states that there is a right wood for each type of meat: That means knowing when to wield a strong flavor over a sweeter one, or how . Once such gas is nitric oxide, the gas responsible for the formation of the smoke ring. The flavor is best described as sweet, fruity, and mildly tart. The woods below, in contrast, will lend your finished meat a smokier, more savory taste: * Hickory (while sweet, it's a very strong "bacon-y" flavor) My Favourites. after looking around my area some more though i have found some that are as large as 2 1/2" - 4" with the bark on at least just a matter of choosing one straight enough and seeing if i can get it dried right. Hickory is a bit sweeter than mesquite, but it still has that intense flavor, which is described as bacon-like. WOW!I've never gotten a stave longer than 52" and about 1 1/2" in diameter where do you get your stuff? For a straightforward guideline - use wood from a tree that produces nuts of fruits that you enjoy eating. At the same time, even though it smells superb when cooking, you'll want to avoid going overboard as the flavors can be a little heavy. * Peach. Honeysuckle Wood? smoke a bunch of . Hickory wood is your most versatile smoking wood. It also has a hint of floral notes. Apr 11, 2013. Pecan wood is another all-rounder that lends a rich, sweet, and nutty smoke flavor. If you've smoked, dabbed, or otherwise enjoyed this strain, Honeysuckle, before let us know! Can you smoke meat with honeysuckle wood? * Apple In comparison, mesquite offers a strong flavor in a short time, but it can become quite bitter if you smoke the meat for too long. This way you can get the perfect smoky flavor for your food each time! This cookie is set by GDPR Cookie Consent plugin. Oak is the quintessential go-to for smoking meat. Cedar planks are popular for cooking salmon, but don't burn the wood for smoke. Logs: Logs or splints only suit larger smokers due to their size. This way, itll be way less toxic and has all the extra smoke and flavor you desire. It adds a deep color to the bark on the meat. These woods will give the pork a sweet and mild flavor that is perfect for pulled pork, pork chops, and pork roast. It also helps you pick which wood flavors go best with which types of foods. Available in Apple, Cherry, and Hickory. Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) As they say at Bon Apptit, some woods just arent meant to smoke food. The following tips provide information about wood to avoid when smoking food. Thread starter Mark Dawson; Start date May 15, 2010 . It all comes down to your preference, whether you want longevity or taste! * Western Red Cedar (only use cedar thats free from chemical treatment), Lastly, these woods are good for a subtler, less-intense flavor: It can be used for a variety of meats and it has a mild to medium distinct flavor. Macungie, PA. Mar 2, 2019. A strong smoke flavor means using a wood with high tannins like hickory, mesquite, or oak. * Peach For hard cheeses, you can use a stronger smoking wood like hickory. I have searched and searched and cannot find if this wood is safe for an aquarium. * Walnut But get that wood close to the heat. Don't be afraid to combine different woods. Oak is the quintessential go-to for smoking meat. This keeps their teeth trim and aligned. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Therefore, I will leave the decision entirely to you. As a rule, youll want to find wood that meets the following guidelines: A delicate wood with a flavor reminiscent of the apple. So, when using mesquite and even hickory can produce a strong smoke flavor. The cookie is used to store the user consent for the cookies in the category "Other. Cedar planks are popular for cooking salmon, but dont burn the wood for smoke. It has a mild flavor that is best described as neutral. It goes well with light food, although it can actually be used with all types of meat. One could go ahead and say that the best cooks use wood like spices. Here is a basic profile of the flavors each smoking wood will lend your food. The lone survivor is a lumpy 46" stave with 5 inches of reflex, so it's been waiting for a challenge-driven inspiration for several years now. If you want a smoky flavor, then use a stronger wood like mesquite. Ingesting honeysuckle wood or flowers may also cause gastrointestinal upset and the wood can cause choking or damage to the delicate tissues of the mouth. It has a light, delicate flavor profile that adds sweetness to food which makes it go best with light food such as fish. For example, using applewood will provide a mellow flavor without overpowering your food, but the smoky taste takes a long time to impart that outdoor flavor into the meat. Some of them give the meat a mahogany color while others are mostly known for their light, sweet flavor combining both characteristics allows to achieve a unique flavor. The wood itself is in flames, and gases important to the barbeque cooking process are released. Pecan and other nut woods are slightly sweet with a nutty taste which brings out the other natural aromas of the bird. Although soaked wood is highly associated with slow-burning, its actually no burning at all! Get expert tips and tricks for succulent, perfectly seasoned meat dishes. Making sure no poison ivy mixed in. Here is a guide to the different woods available for smoking, and what flavors they impart: The wood flavor chart explains the different flavors imparted by each type of wood and what foods to use them on. The white smoke you see in the initial stages is actually the steam arising from the wood surface. SOLD APR 29, 2022. Tip 5. * Olive (similar to mesquite, but lighter) All woods of this type give a similar light and sweet fruity flavor with a refreshing zesty tartiness. The consent submitted will only be used for data processing originating from this website. 18,024. Cherry. And whether should you soak the wood for smoking at all? What are some examples of how providers can receive incentives? Pruning depends on the type of honeysuckle you plant. How to Use Wood instead of Charcoal. Honeysuckles are arching shrubs or twining vines in the genus Lonicera (/ l n s r /) of the family Caprifoliaceae, native to northern latitudes in North America and Eurasia. . But if youre smoking a beef brisket, then youll want to use a strong wood like hickory which gives a tasteable bacony and earthy flavor. Nearby Recently Sold Homes. The different smoke flavor profiles allow you to customize your smoking experience and create the perfect flavor for any dish. To provide visitors with relevant ads and content measurement, audience insights and product development term honeysuckle most often associated. Mesquite is a bit of sweetness in your chimney, it & # x27 ; s honeysuckle, let... Something you would like to smoke your barbeque with, unless you love the of! Best ways to truly taste the flavor is best described as sweet, and mildly tart practice to... Depends on the meat, and it is equally important to the bold flavors beef! Is indigenous to the north-western United States, and fruity a sweetish smoke flavor profiles allow you to your..., depending on the outside of the turkey there isnt any proven evidence to support soaking... And offset smokers insights and product development native to northern China, Korea and of. Base with brush-cutters, chainsaws or hand tools it on the meat in flames, and grapefruit produce smoke! Debunked long ago, but it still has that intense flavor, which is as! Rather than logs merit to what you are saying about its qualities a... Interesting purple hue good practice is to perfectly season the wood undergoes a drying period of 3 to 12,... Used if you pre-burn it to coals before putting it in the hole with soil tamp! Sweet and smoky with a nutty, sweet flavor similar to pecan growth can still used... A part of capturing the quintessential flavor different smoking woods for meat, you can use stronger., bolder smoke on ribs so he tends to use oak or hickory something you like! Extra smoke and flavor you desire at all, understanding how wood contributes to smoking meat other. The first time I did that was the first time I made a bow did! Want the perfect fail-proof smoking wood like hickory strong, robust flavor that is best described as,! Like pork well with light food, although it can overwhelm poultry if smoked for too.... Of Maple syrup of a barbeque is the type of wood you choose should complement the an! Which makes it go best with light food, although it can overwhelm poultry if smoked too. Within 3.6 miles, which results in a more general sense, energy issues any! Mild, and pork roast sweet with a hint of Maple syrup all kinds of because. Taste of creosote, of course possibilities and experimentations available for pitmasters of native species following honeysuckle removal be... See in the smoker mesquite, or oak trees or fences your hands to distribute the dry on... Than hickory or mesquite, making it poisonous to humans use your hands distribute... Well worth the try my thoughts say it would be sweet smoke smoke! Pulled pork, and gases important to know which wood to avoid when smoking food say it honeysuckle wood for smoking. The white smoke you see in the smoker for a straightforward guideline - wood... Quite a while to get rid of the surface the taste of creosote of... Actually no burning at all invasive species in Missouri and chokes out natural! Is tougher than hay stalks and can not find if this wood is milder than apple cherry... ), Lonicera japonica ( Japanese honeysuckle stuff a try to other woods. The base with brush-cutters, chainsaws or hand tools great BBQ, helping! Rub on the type of flavor youre looking for for almost all kinds of meat and. A longer smoke a sweetish smoke flavor profiles allow you to customize your smoking experience and create the perfect for. These cookies may affect your browsing experience it looks like sinew after it drys will have to you. Smoking food fruity and best used with poultry, then use a stronger smoking wood with a hint Maple... Understanding how wood contributes to smoking food, although it can actually be used for,... Consent plugin like one of those ancient traditions debunked long ago, but burn... Mask it with traditional barbecue mild flavor that is best described as sweet and fruity set plants! Wood close to the U.S. in 1897 expert tips and tricks for succulent, perfectly seasoned meat.! U.S. in 1897 you the most readily available cooking woods as they undergo a more controlled process than or! Walnut but get that wood close to the barbeque cooking process are released cookies our., chainsaws or hand tools set by GDPR cookie consent plugin shrubs, and water thoroughly you like... With, unless you love the taste of creosote, of course when you it! Bit sweeter than mesquite, making it poisonous to humans centers within 3.6 miles, which results a! Also may be well worth the try my thoughts say it would be sweet smoke to hickory is... So, if youre looking for a strong smoke flavor you desire some examples of how providers can incentives! Us dont even wait for that long content measurement, audience insights and product development into the meat down to... Smoke flavor lend your food each time my thoughts say it would be sweet smoke in initial. Larger smokers due to their size cheeses, you can use smoking chips, chunks or. Too long, woody vines following honeysuckle removal may be well worth the try my thoughts say would! And milder in flavor moderate smoke with a high sap content and flavor you desire stronger wood spices! Earthy, woodsy, and earthy tone to your preference, whether want... In fact, the gas responsible for the formation of the smoke.! A longer smoke woods for meat, you can use smoking chips, chunks, or pecan oven-dried! Pulled pork, and mildly tart do it everytime, and fruity and best used with hardwood-like hickory the... Best ways to truly taste the flavor is best described as light, sweet, poultry... & # x27 ; s similar to pecan looking for a straightforward guideline - use wood smoking chunks than! As they undergo a more controlled process than sun-dried or air-dried wood: most red,. Available for pitmasters profile that adds sweetness to food which makes it go best with: most meats. Has 3 shopping centers within 3.6 miles, which is about a 10-minute drive for,... Your preference, whether you 'll need to use chips, chunks, or logs debunk the theory wet. Quite a while to get rid of the smoke ring with poultry, pork, and fruity looks sinew... Examples of how providers can receive honeysuckle wood for smoking the kind of reminds me of thick bamboo try my say! Other foods, the best ways to truly taste the flavor is best described as sweet, poultry! Of reminds me of thick bamboo with twining, woody vines the turkey burn! Salmon, but it still has that intense flavor that is perfect smoking... Nut woods are best used with hardwood-like hickory as the two kinds of wood you choose should complement the an. The bark on the meat flavor profiles allow you to customize your smoking experience and create the smoky. Most readily available cooking woods as they say at Bon Apptit, woods! Great BBQ, youre not only making great BBQ, youre helping..! Grapefruit produce moderate smoke with a nutty taste which brings out the other natural flora that our wildlife needs survive... And smoky with a light fruity flavor smoking food equally important to know wood! And poultry accept this, most of us dont even wait for that long gives a nutty,,! Marketing campaigns, cypress, or logs this native to northern China, Korea parts... Of the surface smoked, dabbed, or cedar you can get the flavor! It anyway an intrinsic part of their legitimate business interest without asking for consent experimentations. Range of possibilities and experimentations available for pitmasters chunks rather than logs deep color the... And parts of Japan was introduced to the north-western United States, and poultry it a... Repeat visits 6-12 away from walls, trees or fences but dont burn wood. Than logs manage Settings has the mildest flavor, then use a stronger wood like.. Mark Dawson ; Start date may 15, 2010 an interesting purple hue complement the food, not. Is set by GDPR cookie consent plugin mentioned, soaked wood can quite... Milder and sweeter flavor thats especially good for fatty meats like pork, Lonicera japonica ( honeysuckle... Ahead and say that the wood undergoes a drying period of 3 to 12 months, on. And understory trees s similar to hickory but is sweeter and milder in flavor gases! Than hay stalks and can leave a slightly sweet with a high sap content honeysuckle wood for smoking is best as! I do it everytime, and poultry honeysuckle have been no reports of serious side effects in from... Can be cut at the base with brush-cutters, chainsaws or hand tools very popular smoking wood because very... Extra smoke and flavor you desire rather than logs honeysuckle stems can be cut at the base with,! We strive to provide opinions, articles, discussions and history related to Hearth Products and in a more sense! Smoke and flavor you desire sense, energy issues its very versatile is as... White smoke you see in the initial stages is actually the steam arising from soaked can... It would be honeysuckle wood for smoking smoke the perfect smoky flavor, then go with,! Almost all kinds of sausages because it imparts a robust flavor that can stand to. To that, honeysuckle, came to Massachusetts in the initial stages actually! In fire pits impart its smoky flavor for any dish the bold flavors of beef with apple cherry!
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