Peach Wood for Smoking

[AlabamaGrillBillies]

I live pretty close to the peach capital of my state and thus there are plenty of peach orchards close by that might be a good source of peach wood. My question to you guys is: Do any of you use peach wood for smoking? Care to share any results, reccomendations, or advise to avoid it alltogether?

 

[The_Kapn]

Peach rocks!

There is a little ole team called "Jacks Old South".
They have had a bit of success in Comps over the years.
He kinda likes peach :lol:

I like (actually love) peach, but I don't count

Works wonderful on pork and chicken!
Not bad on beef, but I prefer Hickory, Pecan, or a touch of Mesquite on beef.

TIM

 

[River City Smokehouse]

I had a peach tree last year and liked it so much that I ran out of it first. I store hickory , apple, pecan, and oak. It's hard to get up here in Missouri. I'd sure like to get more. IMO it has to be better than apple ever thought about. I am sure you'll be happy with the end result. I don't think a person can over smoke with peach either thus making it a user friendly smoke wood.

 

[jacob]

I haven't tried peach YET. But I do have my brother over in Ga checking with the apple and peach orchards about getting some trimmings etc.

 

[ZILLA]

I still have about 4 cooks worth. I'll be sad to see it gone.

 

[AlabamaGrillBillies]

Sounds like I need to get my but over to the orchards.

 

[Mr. Bo]

Sounds like I need to get my but over to the orchards.

That's a big 10-4. Never tried peach with beef but it sure was good smoking a ham and turkey on the old ECB a few years ago.

 

[Solidkick]

You won't regret cooking with peach at all......there's an old member, Saiko, that used it quite a bit.

 

[BBQ Grail]

I have a peach tree in my back yard just so I can prune it every year for the wood.

 

[Westexbbq]

Not yet but will soon;
local apple orchard hooked me up with some apple wood, go figure, from last winter and said next time I stop by, they will have some peach.
Can't wait to try it out on some ribs, butts and chicken.

 

[Big Tom]

Myron and the Jacks Old South team cook exclusively with peach wood in the smokers.

They have developed a winning combination with thier injections, rubs, peach wood smoke, and finishing sauces that work with just about any meat category. They have won in all of them whether FBA, KCBS, or MIM.