Peach wood - when do you use it?

Sea2Ski · April 2015

My wife got me two bags of peach. I never used it before. I use hickory or apple for pork, cherry and oak on brisket, pecan or alder on chicken, mostly pecan and a small chunk of cherry on turkey... However, I never had peach available so I thought I would ask those who have used it, what they used it on.

Also, what would you NOT use it on?

I was going to use it on my chicken breasts and thighs which have been marinating in garlic, cilantro, lime juice and a dash of cayenne; however, I think I am going to stay with pecan tonight, and wait to hear what people reccommend.

Mattman3969 · April 2015

I use it on chicken and pork. I will mix in a little cherry if color is important for whatever I am cooking.

Walt2015 · April 2015

I've used it for wings, fish and pork butt so far and like it a lot. I mix mine with pecan--not sure why just seems like a good combo. I know others on here like it alot

lousubcap · April 2015

Never have used peach but recently was given a bunch of plum-went here to try and sort it out;
http://grillinfools.com/blog/2009/04/01/smoke-wood-what-kind-is-best-well-it-depends/ Hope this helps.

Tinyfish · April 2015

Use it where you would use apple. I sometimes mix a little peach with hickory and white oak.

ryantt · April 2015

I've used it for pork and chicken, and found that I liked it just as well as any of the fruit woods.

Que_n_Brew · April 2015

I use it for everything but beef...I use pecan for that

laserdoc85 · April 2015

Chicken always. About 2 pieces the size of a golf ball. Chicken will take smoke on very fast so use a small about of wood

Chubbs · April 2015

I am using a small chunk with some trout en papillote right now. Good stuff

Mattman3969 · April 2015

Can't wait to see that @chubbs

Chubbs · April 2015

Mattman3969 said:

Can't wait to see that @chubbs

It was really good. Just posted

NCEggSmoker · April 2015

I just used peach for the first time on two butts and a rack of ribs. Excellent light smoky flavor.

bboulier · April 2015

I just recently got some peach and have been experimenting. Wonderful smoke aroma. I have used peach with hickory instead of apple with hickory for ribs. I asked family members whether they noticed a difference. They agreed the taste was different and almost everyone agreed that the change was positive. I usually don't use wood with chicken, but a little bit of peach adds a nice light smoke. Peach also goes well as a substitute for apple on a pork roast.

anton · April 2015

Chicken, turkey, and pork. I use peach on all of them.

SGH · April 2015

Peach, like most of the other fruit woods is a solid all around wood. It can be used across the board with pretty dog gone good results. This is especially true on a offset stick burner where you are burning the wood instead of smoldering it. Under these conditions Peach really shines. I do not have unlimited access to it anymore. But when I did, I used it right up there with oak and pecan. Do not be scared of Peach wood my friend, it is par excellent.

nolaegghead · April 2015

You can use it on anything with little risk the smoke will taint your food. (Huh...huh huh... I said "taint").

Mesquite and hickory can be disagreably smokey on some things. Actually regular lump smoke can be with no wood added. Good smoke is the rule.