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smoking question
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chris123stock
Posts: 664
So I have a real question for once. I am getting peach wood for smoking, has anyone used it and for what? Not sure why I got it seems to be very popular, just wondering. Thanks
Comments
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Peach is, IMHO, good for all light meats, chicken, turkey and pork loin. Never tried it with fish. My experience it is a milder wood.Never bought it, just from a friends "tree". My goto is apple.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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It will go with anything IMO. I always use lighter woods (fruit) on anything but beef. Hit beef a little harder.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@skiddymarker, thanks that helps, i thought about salmon, I use sliced peach on it anyway.@chubbs yes I would agree fruit is mild, and not for beef. Thank you sir.
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The coolest thing about fruit woods is if you brine your meat the fruit flavor really comes through in the meat. I use cherry for brined chicken and you can really taste the cherry. it's not subtle.I do it on wings with a sweet/spicy rub and glaze and the cherry just pops. I'm sure peach would do the same. It adds a whole other flavor dimension so try it with something brined........Keepin' It Weird in The ATX FBTX
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It does pop I brined big chops and reverse sears with heavy peach at 200. Balsamic glaze to finish. Amazing. I have done salmon with 1 chunk of peach it's subtle enough it doesn't overpower.The Cen-Tex Smoker said:The coolest thing about fruit woods is if you brine your meat the fruit flavor really comes through in the meat. I use cherry for brined chicken and you can really taste the cherry. it's not subtle.
I do it on wings with a sweet/spicy rub and glaze and the cherry just pops. I'm sure peach would do the same. It adds a whole other flavor dimension so try it with something brined........ -
Peach is my favorite all around wood. I use it for anything/everything. Peach just smells great, love hanging around the egg after throwing it in.Packerland, Wisconsin
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Peach has become my favorite. Still use oak on brisket but use peach for everything else. Mix peach with oak or hickory for ribs and butts.XL BGE
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I like Peach, IMHO, because the flavors resulted are mild, light ..nice with meats such as chicken, fish, pork...also misc. condiments.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
I use peach on everything. I use different wood from time to time just for something different.
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Welcome to the Swamp.....GO GATORS!!!! -
We have had very good results using Peach wood on our pork butts. It adds a new level to the flavor profile.
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I mainly use pecan, but it is strong, and i have had trouble with it overpowering certain foods, i have to pick up some peach and use it on more of my cooks!!
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The Cen-Tex Smoker said:The coolest thing about fruit woods is if you brine your meat the fruit flavor really comes through in the meat. I use cherry for brined chicken and you can really taste the cherry. it's not subtle.I do it on wings with a sweet/spicy rub and glaze and the cherry just pops. I'm sure peach would do the same. It adds a whole other flavor dimension so try it with something brined........It is time to try 1/2 chicken without rub and and 1/2 with rub using some cherry smoke to see how it compares.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I use peach and pecan mixed on all my pork.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Thank you all, I just got a chicken, so sunday I am going to try the peach, you guys all rock no matter what anyone says. Thank again. ^:)^
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