Curing Time for Peach Wood?

[QandBrew]

My wife's cousin just dropped off a nice little pile of peach wood that was cut down about a month ago. Any idea how long I need to wait for it dry out/cure (not sure of the proper terminology) before I can smoke with it? Thanks.

 

[pbj]

Cut it to the length you want, if it isn't already. When the ends of the wood start to split it's ready to go.

 

[BBQ Freak]

depends on the size of the splits but I go off the color on the ends , when they turn almost black then they are ready to go . let them sit out in the weather and sun will help them dry faster and should be ready to go in a few more months if they are smaller splits .

 

[medic92]

I've been told that peach wood is ok seasoned but is actually better if it's unseasoned. Anyone else have confirmation on this?

 

[gtr]

I've been told that peach wood is ok seasoned but is actually better if it's unseasoned. Anyone else have confirmation on this?

I can't confirm on a first hand basis, but I have read/heard about green peach wood being used for smoking, but apparently you need a really nice hot fire for that to work. I've used small pieces of not-so-seasoned peach with lump charcoal as the heat source for higher heat smoke/grilling with very good results, but haven't tried it in the stickburner.

 

[IamMadMan]

I get all I want from a local orchard. When the grain gets several checks (cracks) in it, I begin to use it. Most if the wood is smaller in diameter than oak, hickory, or maple, so it dries faster, usually 4 to six months with good airflow around it.

 

[nucornhusker]

Peach is trash, you don't want any of that. Just send it to me and I'll dispose of it properly for you. :wink:

I usually season it and it seasons pretty quickly since it's small. But I've used some on the greenish side before and it's good too.

 

[QandBrew]

Thanks for the info everyone. Its already in fairly small pieces so that should speed up the process.

 

[Histrix]

I've been told that peach wood is ok seasoned but is actually better if it's unseasoned. Anyone else have confirmation on this?

Aaron Franklin's book has a chapter devoted to woods. He feels that fruitwoods are actually best barely seasoned as they deliver a dense smoke and are best used in shorter cooks.