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Peach Wood is my new go to wood for Pork
dstearn
Posts: 1,702
I cooked an 8.5 lb Duroc Butt this past weekend my lovely wifes work colleagues.
Injected with Chris Lilly’s recipe Friday evening and Honey Hog rub.
Cooked fat cap down starting at 11:00 PM at 225 grate temp.
Slowly raised temp on Saturday to 250 to get to the finish.
Pulled at 3:00 PM and FTCed till 6:30 PM.
I did not get a chance to take pics after I shredded with the Bear Claws however the combination of the injection and Peach wood was perfect.
Everyone loved the finished product went for seconds.
Injected with Chris Lilly’s recipe Friday evening and Honey Hog rub.
Cooked fat cap down starting at 11:00 PM at 225 grate temp.
Slowly raised temp on Saturday to 250 to get to the finish.
Pulled at 3:00 PM and FTCed till 6:30 PM.
I did not get a chance to take pics after I shredded with the Bear Claws however the combination of the injection and Peach wood was perfect.
Everyone loved the finished product went for seconds.
Comments
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Nice job! I can use my imagination and visualize a hefty sammich. I got to try the peach myself, I’ve been saying that now for a year. Thanks for the reminder.
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I switched a few months ago on pork and it was the best decision. I kept feeling like the smoke profile on other wood was pigeon holing me with leftovers. Someone on here told me to switch and it was awesome.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Great looking butt.
Peach and pork is a great combination.
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
That pork butt looks awesome. I have also been using peach woods for some time with pork. Nothing but compliments.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
I am a peach wood user on pork. I have had noting but excellent results with it. Not always as readily available so I stock up when I see it. I also sometimes blend with some other fruit woods and ribs.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I’ve been using peach wood for a while on pork. Not sure if I can tell a difference in the taste of the meat but it sure smells good while cooking.
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Peach wood for pulled pork with vinegar sauce whenever I can get peach wood. Neighbor brings me some when he goes to Georgia which isn't nearly often enough.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
fruitawood.com is where I buy all my wood chunks including peach
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Does the peach wood impart a sweet flavor to the pork?Michael
Large BGE
Reno, NV -
Just checked out fruitawood...looks awsome. My hardware store only has oak, apple, hickory and pecan. Always seem to be out too.
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How many Chunks is a 10lbs box?
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I've never seen peach wood. Just found Applewood chunks as opposed to chips. I love applewood on pork and chicken. Are you saying it's worth the effort to go Leonard Nemoy "In Search Of"?When do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA -
So many wood choices...
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Sorry for the multiple posts. Should gathered all my thoughts and maybe one, but fruitawood made me giddy. What’s Alder wood good for. Doing a pick 3...currently have Post Oak and Peach.
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KB22 said:Sorry for the multiple posts. Should gathered all my thoughts and maybe one, but fruitawood made me giddy. What’s Alder wood good for. Doing a pick 3...currently have Post Oak and Peach.Highland, MI
L BGE, Primo, and a KJ Jr -
As above with the fish-especially salmon. Here's link to a smoke wood guide that may be of use:
http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:As above with the fish-especially salmon. Here's link to a smoke wood guide that may be of use:
http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdfMichael
Large BGE
Reno, NV -
I've found I five found if I can get actual wood chunks/logs/limbs from a source over a bag of chunks from the store, I typically get a better smoke. May just be perception as well. Got some plum would from a friend trimming his fruit trees and has by far made some of the best pulled pork I've made.
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Hickory or bust
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I use three smoking woods, and have for a very long time. I have used peach exclusively for pork.
Mine comes from Fruita, and when you open the box and catch the aroma, you know why it is the smoking wood of choice for the tournament winners.
The other two I have used is pecan and sugar maple, but never on pork."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Cooked a lot of chicken and pork tenderloin using wood from dead limbs on a navel orange tree that was full of fruit when we first bought our house. Cut down the tree last year after it stopped producing because of old age or citrus canker. Used the last of the wood for smoking and switched over to peach wood but I miss the smell of burning orange wood. Need to find a new local source.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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