Originally Posted by BBQ Bandit
Using fruitwood is not as BTU rich or as hard as oak, maple, or hickory wood which are the true hardwoods - requires hot burning fires which results to a thin blue smoke in appearance. The cleaner the smoke - better the results.
The smoker on the left - is running too cool and not ready for meat. The smoker on the right is ready to cook.
That picture is a fantastic illustration of good and bad smoke!
For your statement about fruit vs. hard woods, I'm not clear on what you are saying. Are you saying fruits or hard woods have to burn hotter to get the thin blue? For me, I have a UDS which of course is a smoldering fire where the temp is restricted by lowering the air flow. Would it be easier for me to use oak and get thin blue compared to the normal apple or cherry I use (or peach in the OP's case)?