Different smoking woods

billyray · January 2012

I'm getting ready to start pruning my orchard trees. I'll keep all the apple and cherry for smoking, but was wondering if anyone has any experience with peach, nectarine, persimmon or plum. Let me know what you think about these other woods, before I throw them out.

Thanks, Bill

stike · January 2012

try them before throwing them out...
most fruitwoods and hardwoods seem to work well.

if you know that the fruit trees have been heavily sprayed with insecticide, you may not want to use them(or eat the fruit i guess), otherwise, why not give them a shot? no need to let them season. use them green

The Naked Whiz · January 2012

Typically any fruitwood is super for smoking. Here's a link to just one of many sources on woods for smoking: Woods For Smoking

Little Steven · January 2012

Persimmon is the bomb

upnsmoke · January 2012

PEACH!! I was debating making a post to see if anyone knows where to buy it in Atlanta without have to drive to south GA and cut it myself.

Peach is awesome for smoking, if you ever watch pit masters, the cocky one that wins a lot of the tournaments uses peach....

rbm4017 · January 2012

Does anyone know if you can use Bradford Pear for smoking?

Kentucky Wildcat Fan · January 2012

Billy Ray - I'll pay for the shipping if your want to get rid of 10 lbs of peach. Let me know.

gdenby · January 2012

I've read that the sap from fresh fruit wood can impart a special flavor. I had a bunch of fresh peach last year, and I didn't notice any special flavor, but then everything I was cooking had a fair bit of rub on it.

The good flavors come from the lignin in the wood breaking down. The "harder" the hard wood is, the more lignin there is. Really "soft" hardwoods have too much cellulose, and the smoke always has lots of unpleasant flavors. Fruit woods tend to be in the middle, and give a lighter flavor than oak or hickory.

billyray · January 2012

Kentucky Wildcat Fan;

I had to check with my youngest son to make sure I wasn't committing a SEC sin :-), by shipping to a UK fan. He graduated from Ole Miss the same year as Eli. I'll be pruning in the next few days, after the rain. I think I can get 8 lbs. or so in a medium flat rate box (USPS @ $10.45). The pieces should be 1" to 1 1/2" diameters. I'll message you with the weight when I get it done and we can make arrangements if you're still interested.

Thanks, Bill

tnbarbq · January 2012

@rbm4017 I have been told not to use bradford pear wood. Can't remember why though.

billyray · January 2012

Little Steven ;

"Persimmon is the bomb" as in good or as in bombed out?

boatbum · January 2012

Not sure if this is a thread hijack, that should be in a different topic - but kinda related.

Thinking that "fresh" or green wood would be better for smoking than a dried out chunk that has been on the shelf or in a warehouse for a year or more. Is that valid? Does it matter?

All I have access to that I know about is the bag of chunks at the store. Would I want green wood with a higher sap content? If so - any ideas for where that could be bought in the north texas area?

thanks

4Runner · January 2012

Glad this was posted. I needed to order some more chunks from http://www.smokinlicious.com

I went with cherry this time.

Smokey Egg · January 2012

I read somewhere not to use Bradford Pear wood.

mwraulst · January 2012

billy ray, I'll do the same for some peach if you've got it. No worries, i graduated from ole miss in '06. Eli's year was the last decent football season we've seen.

billyray · January 2012

mwraulst ;

That's for sure. I'll see how much I get and let you know. Hotty Toddy.

Different smoking woods

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