ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-11-2012, 09:51 PM   #1
Gr8adventure
Knows what a fatty is.
 
Gr8adventure's Avatar
 
Join Date: 04-21-12
Location: Elk Grove, CA.
Downloads: 0
Uploads: 0
Default Thinking Peach & Pecan

What do you all think. I am about to purchase some wood for my UDS since I've read that its easy to over smoke with hickory, but that its good all nearly all meat and that pecan has a lighter hickory like taste I've been thinking that pecan would be a good alternative to hickory.

Then since peach is such a popular smoking wood especially with Myron Mixon who I believe uses it on everything, I've been thinking that cooking in my UDS with a Peach and Hickory combo would be pretty awesome.

What do you all think?
__________________
~Tom... Working towards becoming a PORKtologist. Weber Kettle & UDS
Gr8adventure is offline   Reply With Quote


Unread 07-11-2012, 10:09 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Go for it. But, I think hickory gets a bad rap from people who have no idea how to use it. Did you know that Tuffy Stone uses hickory exclusively for his compterition BBQ and does very well with it? And then there is the fact that Myron Mixon uses hickory flavoring in his rubs.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 07-11-2012, 10:33 PM   #3
bananablack
Full Fledged Farker
 
Join Date: 03-10-12
Location: Moore Oklahoma
Downloads: 0
Uploads: 0
Default

You dont see hickory smoked BBQ signs all over the south nothing
__________________
Party Gator
bananablack is offline   Reply With Quote


Unread 07-12-2012, 07:16 AM   #4
Norm
is one Smokin' Farker

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Downloads: 0
Uploads: 0
Default

I use peach quite a bit as I have them in my orchard, nice mild flavor.
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
Weber Summit
White Thermapen
Norm is offline   Reply With Quote


Unread 07-12-2012, 07:53 AM   #5
Deep South
Full Fledged Farker
 
Join Date: 01-31-11
Location: Jasper, Alabama
Downloads: 0
Uploads: 0
Default

I use hickory on chicken and cherry on everything else.
__________________
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)
Deep South is offline   Reply With Quote


Unread 07-12-2012, 08:44 AM   #6
Craig0648
Is lookin for wood to cook with.
 
Join Date: 03-07-12
Location: Middletown, MD
Downloads: 0
Uploads: 0
Default

i use them both. great mild flavor. use them individually or together.
Craig0648 is offline   Reply With Quote


Unread 07-12-2012, 10:19 AM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Hickory is my go to. I love that stuff, probably due to being raised in East TN. I've never tried peach, I'm sure it's great, but pecan is fanfarkingtastic for sure.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 07-12-2012, 11:00 AM   #8
rwyatt
Knows what a fatty is.
 
Join Date: 10-25-11
Location: Ashland. Mo
Downloads: 0
Uploads: 0
Default

I use Pecan nearly exclusively. I would like to use Peach in the mix it is just hard for me to get where I live.
__________________
Kamado Joe, Rebel 23, fec 100, Pitmaster IQ
rwyatt is offline   Reply With Quote


Unread 07-12-2012, 12:12 PM   #9
retired trucker
is one Smokin' Farker

 
retired trucker's Avatar
 
Join Date: 09-28-11
Location: Dallas, Georgia
Downloads: 0
Uploads: 0
Default

Moron err Myron uses peach because he is from the "Peach State". Of course there is a lot of wild pecan here also.
__________________
UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.
retired trucker is offline   Reply With Quote


Unread 07-12-2012, 01:45 PM   #10
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gtr View Post
Hickory is my go to. I love that stuff, probably due to being raised in East TN. I've never tried peach, I'm sure it's great, but pecan is fanfarkingtastic for sure.
Fruitwoods are great. They're much milder than hickory or other harder woods, and require a sophisticated palet to really appreciate them.

I've got quite a good variety in my garage: peach, apricot, cherry, apple, grape, pecan (technically not a fruitwood, but mild and nice, nonetheless).

Just stopped and ordered: almond, pear, and more apricot.

Got the 15lb boxes from:

http://www.fruitawoodchunks.com/

They have great quality, and get the order right out.

Got a ton of hickory, oak, and maples. Even have a couple bags of mesquite.

Since I started using fruit woods, I quit using these other woods. I expect that I will use them, after a time. Just enjoy the subtle sweetness and flavor the fruitwoods provide.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 07-12-2012, 02:39 PM   #11
Vision
is One Chatty Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Yea, as someone said peach is local to Myron. Also, he's gets it with sap still on it which, I'm told, makes it better. The peach I've had has been unremarkable- just a lighter smoke, but no distinctive flavor like apple, cherry, pecan, etc.

Pecan is great but not strong enough for beef IMO. (unless you cook for a long time).
Vision is offline   Reply With Quote


Unread 07-12-2012, 02:41 PM   #12
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Vision View Post
Yea, as someone said peach is local to Myron. Also, he's gets it with sap still on it which, I'm told, makes it better. The peach I've had has been unremarkable- just a lighter smoke, but no distinctive flavor like apple, cherry, pecan, etc.

Pecan is great but not strong enough for beef IMO. (unless you cook for a long time).
I like grape with my beef.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 07-12-2012, 02:48 PM   #13
Vision
is One Chatty Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by btcg View Post
I like grape with my beef.
The grape I've had is tart, don't know how that would go.
Vision is offline   Reply With Quote


Unread 07-12-2012, 03:22 PM   #14
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

I use mostly hickory and pecan cause i get the wood free.
1FUNVET is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts