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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-06-2009, 11:57 PM | #1 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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peach wood
is peach tree wood ok to smoke with? I would assume it would be close to apple or something. Im in nor cal and our orchards are full of walnut, plum and peach trees I can get my hands on as much wood as I want just not sure which would be best...
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09-06-2009, 11:59 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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In the Marysville/Yuba City peach wood is plentiful. It gives pork and chicken a nice sweet flavor. Similar to apple.
For brisket I mix it 75% peach 25% pecan or hickory. Plum is good, and you should be able to score some almond too which is awesome for everything.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-07-2009, 12:33 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Peach is most excellent on pork...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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09-07-2009, 12:34 AM | #4 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
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I use peach wood all of the time. I use oak to get nice hot coals then throw in small pieces of peach for smoke. You are very close---let me know if you need oak---I have several connections. I am not sure what you are cooking withfor equipment.
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09-07-2009, 12:54 AM | #5 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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I can't vouch for peach with beef. But it's great on pork and poultry. You can't go wrong there.
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55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig |
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09-08-2009, 11:54 AM | #6 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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I have a soon to be modded bandera I have only used once before my move and its riding across country in an ABF freight trailer now.. cant wait.
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09-08-2009, 12:04 PM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Peach is like pear; only peachier.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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09-08-2009, 12:49 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Fruit wood is great with pork and chicken. All the woods you named are good for smoking (although I've actually never used walnut). You're a blessed man to have a source like that! Get to smoking and post some pictures. Can't wait to see 'em.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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09-08-2009, 12:51 PM | #9 |
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
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I cook almost everything with peach wood. Really good on Chicken and pork.
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Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url] |
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09-08-2009, 01:56 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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It's horrible! Dont believe these guys! You're being set-up. Think of it; peaches and
BBQ!!! Give me your address. I'll drive right over with the truck and help you dispose of it carefully. It's toxic, you know! Very dangerous. Matter of fact, if I were you, I'd stay 20' away from it. Let the professionals (ala. me) dispose of it for you. Being a Bretheren n all, I'll only charge you for the gasoline... How far is Marysville CA from Atlanta GA?... Shouldn't be much. -The Dawg
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-08-2009, 04:23 PM | #11 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I love Mesquite and Hickory for beef.
And then... Peach or Cherry for everything else! Great smoking wood. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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09-08-2009, 05:49 PM | #12 | |
Knows what a fatty is.
Join Date: 08-23-09
Location: Jacksonville Beach, FL
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Quote:
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Becka - proud owner of Med BGE |
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09-08-2009, 06:06 PM | #13 |
On the road to being a farker
Join Date: 06-02-09
Location: Boizee Ideeho
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I use a lot of peach and it has become my favorite. I will mix it with apple for the best pulled pork, ribs or chicken that I have ever made. I have used it with beef and it's good, but I prefer oak or hickory if I am doing beef ribs or steak. Peach is also great with lamb.
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09-08-2009, 11:37 PM | #14 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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thanks guys I really appreciate the advice. I gotta bandera I will just burn it all up in since its toxic and all..
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09-08-2009, 11:44 PM | #15 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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