Some family members wanted to try a bone-in center cut pork roast with a mild peach glaze on our WSM 18.5 rather than the tomato-based variety we use for ribs and chicken. Using 2 hunks of apple wood and Stubbs charcoal, smoked (6 lbs) at 325 along with a few white and sweet potatoes: While it was smoking I made the glaze: 13 oz Peach Preserves 1/4 cup brown sugar 2 tbsp honey 1 tbsp soy sauce 1 tbsp ketchup 1 tbsp Rice vinegar (out of apple cider vinegar) 1/2 tsp ground mustard At 120 the first brush: We were pleased with this first attempt at a glaze different than our usual (Stubb's or Sweet Baby Ray's with honey). I can see trying this again in the future as a base for ribs, especially if some in the party don't care for a hot and spicy sauce, as it really allows the sweet apple wood flavor to shine. Next time I'll probably increase the ketchup some and will be sure to have some apple cider vinegar on hand, and may tweak with some garlic/onion/chili sauce in a smaller portion for those who prefer spicier. Thought I'd share in case others may want some options with a peach glaze as well.