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Old 04-04-2013, 08:46 AM   #16
SA_Scorpio
Knows what a fatty is.

 
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Join Date: 03-27-13
Location: San Antonio, Texas
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Bandit, thanks for posting that picture because it cleared up a begging question I have had for awhile.
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Old 04-04-2013, 09:18 AM   #17
TBASS
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Peach is my go to wood for just about everything except brisket. I have never thought of peach as very strong flavored wood. Could it be that the wood was rotten. From my experiences, peach is a very mild wood. JM2CW.
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Old 04-04-2013, 06:40 PM   #18
sdbbq1234
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Join Date: 02-11-10
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Smells like piss. LOL I swear, I want to build a fire in the back yard and try that. I bet it the smell is pretty dog-gone close!

Anyway, here are some pics of the wood. It does look like the chunks are from limbs; and bark is still on.

The bark will come off, but not very easy.

And I am wondering as others have mentioned, smoldering in a UDS might not be the best way to use this wood.

I am going to be doing a cook and will try on the UDS, but AFTER the charcoal and temps are leveled out.

Let me know what you think.

Thanks for the replies and advice.









wallace
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Old 04-05-2013, 12:58 PM   #19
kw
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Looks like peach to me. Last time I bbq'd I used some peach from a local orchard. It did have a bit of a strong aroma to it, different than other fruit woods or hickory. The bbq came out pretty good though.

Nice pics Bandit. Really shows the difference.
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Old 04-05-2013, 02:11 PM   #20
Haveuseen1?
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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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Old 04-05-2013, 03:22 PM   #21
Hawg Father of Seoul
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Yeah, it smells like piss.
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