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PostPosted: Mon Apr 07, 2008 11:02 am 
One of our old dwarf peach trees looks to be nearly if not totally dead.

While I can certainly use the wood for the woodstove, I was thinking if perhaps I could experiment with it for smoking this summer in our barbecue/smoker?

I've heard of folks using apple wood, but can't recall hearing anything about peach.

Any thoughts, ideas, experience?


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PostPosted: Mon Apr 07, 2008 4:07 pm 
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I have a small stack of peach wood too. Peach isn't closely related to apple, which is my food smoking wood of choice, but it's probably worth a try. Google claims it's used sometimes for smoking foods, though an odd number of the first page hits were for 'peach smoked porter'.

I've been considering getting a couple apple trees just for the wood to smoke fish and poultry with...

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PostPosted: Wed Apr 09, 2008 5:33 pm 
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I approached a commercial peach grower once, asking if I could get some of their prunings. I wanted to use them for budwood, grafting, and rooting from cuttings. They asked me if I had a smoker, so I guess people use peach wood for that purpose.


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PostPosted: Wed Apr 09, 2008 7:32 pm 
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Don’t use any fruit that has pits, Peach, Cherry or Plumb, too much pitch. Apple or Pear is great. Another rule is don’t use any wood that gives blue smoke only white smoke, white oak, maple or hickory. Make sure to remove any bark and the soft wood, also too much pitch. :)
John

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PostPosted: Wed Apr 09, 2008 8:18 pm 
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OK, didn't know that, but since I didn't have a smoker, I didn't care. I only wanted to make more peach trees, by rooting the prunings, or grafting/budding. Now, I'm curious. Why are stone fruits bad for smoking? OK, after re-reading your post, I see that you say' "too much pitch". What is that? Is it the same as when you burn softwoods, like conifers, in a fireplace, and it puts this stuff in the chimeny, that can catch fire?


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PostPosted: Wed Apr 09, 2008 8:18 pm 
Hmmm. Thanks John. I guess that's why I've never heard of anyone using Peach, Cherry, or Plum wood for smoking.


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PostPosted: Fri Dec 25, 2009 8:19 am 
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This is at best a tangential answer: Peach is in the Prunus family. Apple is in the rose family.

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PostPosted: Wed Jan 13, 2010 7:29 pm 
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I've seen cherry chips for sale next to the hicory and mesquite for smoking, so I don't think the above about stone fruit is entirely true. I've used my peach wood several times and it's worked out fine.

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PostPosted: Wed Jan 13, 2010 7:51 pm 
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I do not know about smoking for flavoring or the BBQ. But for meat preservation you do not want to use the sap wood (new growth) of any kind of wood or a high pich wood (fruit with a stone) or any wood that gives off a blue smoke. John

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PostPosted: Fri Jan 15, 2010 3:42 pm 
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1. Alder's natural sweetness is especially suited with pork.

2. Apple's natural sweetness is good for any type of meat. It's great in combination with other woods.

3. Cherry is especially good with beef and pork. It has a tendency to turn meat a rich mahogany color. It's best to balance Cherry wood with Hickory, Alder, Oak or Pecan.

4. Hickory is the all-time favorite of many Midwest and southern state barbecue cooking teams. Too much hickory smoke can turn meat bitter.

5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is the sweetest.

6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite "pops" embers. Mesquite is oily in nature, so it burns hot and fast.

7. Oak. Red Oak is the best variety for smoking.

8. Pear, Peach and Plum. These woods require a certain level of expertise in their use. Peach and Plum woods tend to lose their flavor shortly after being cut. For the best results, make sure you the fruit bearing kind of Plum.

9. Pecan is a member of the hickory family, and becoming more popular for smoking. This is a pungent wood, which should be used sparingly.

10. Dogwood is quite similar to Oak in its smoke flavor.

11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could achieve the same effect by soaking wood chips in an inexpensive wine before throwing the wood on the coals.

12. Herb woods, such as Basil, Thyme and Rosemary are usually used in combination with other woods. A good combination would be Alder with Basil, and Maple with Rosemary

From: http://www.askthemeatman.com/woods_to_u ... d_9300.htm

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