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Unread 04-05-2013, 02:11 PM   #20
On the road to being a farker
Join Date: 08-10-12
Location: North Alabama
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I pretty much use peach wood for everything, unless I am cooking brisket, where I use pecan. I have never noticed any odd smells or odd tastes. I do occasionally mix it with apple, or cherry, and even a small piece of pecan. Still no odd taste or smells.

I have always felt that peach adds the hint of smoke I am looking for and lets the meat shine as well.

I get my peach wood from two places. First is the peach farm down the road, when they prune. The second is Fruitopia.
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