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What wood goes good with Peach?

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ThatGuySmokes
ThatGuySmokes Posts: 6
edited July 2015 in EggHead Forum
Hi guys! I'm smoking some baby backs and tri-tip today. I just got some peach wood chips and wanted to mix it with either hickory, pecan or apple chunks. What combination do you think will go best for todays cook?
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I'm doing ribs right now and am using just peach.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • bweekes
    bweekes Posts: 725
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    TexanOfTheNorth said:
    I'm doing ribs right now and am using just peach.
    John, where do you get peach wood up here?
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    bweekes said:
    TexanOfTheNorth said:
    I'm doing ribs right now and am using just peach.
    John, where do you get peach wood up here?
    I'm using a bag that I bought last time I was down in Dallas. You might be able to find it at Ontario BBQ in Vaughan or, if you're down Niagara way, a lot of the roadside fruit places sell it (kind of pricey though).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SGH
    SGH Posts: 28,791
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    We all have different "tastes" and preferences. But with that said, Apple is a very lite and subtle wood. It can be mixed with just about anything and yield outstanding results.  Pecan is one of my very favorite woods period. However when using pecan, I like to use just pecan or a 50/50 mix of white oak and pecan. Just my preference. So choosing from the above I would go with apple and peach. Both are mild and smooth. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • biggreenrob
    biggreenrob Posts: 194
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    I like to mix hardwoods with fruit woods. My preference is white oak with peach.  Also, sugar maple and peach adds a subtle smoke flavor with pork. For beef, my favorite is Texas post oak. 
    LBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
    Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13 
    Location: NoVA
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  • Wylecyot
    Wylecyot Posts: 203
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    Apple would be a great addition to peach

    Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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  • ksmyrl
    ksmyrl Posts: 1,050
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    +1 Apple. I use it often in all combos. 
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • Lit
    Lit Posts: 9,053
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    I have a shoulder on and started running white oak then loaded some peach and apple and am now running pecan. All the light woods compliment each other. Peach by itself is fine.
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  • Luke_dogs
    Luke_dogs Posts: 20
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    Im smoking a brisket right now using mainly pecan with some leftover hickory from yesterday's salmon. I like peach on bback's but I also intensify the flavor profile by spritzing peach vinegar and the finish with a lite coating of peach jam about 20 minutes from the end. 

    Good luck!  
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