- 13 Posts. Joined 2/2014
- Location: Bedford, Ky
- Points: 10
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Peach wood is considered a light smoke. I found I liked it most with pork and its pretty good when mixed with hickory also.
Never to my knowledge would you want to smoke green wood, its smokes out the tars and resins in the wood. That is what folks around here commonly refer to as creosote. Very bitter.
All wood I have cleared, cut or chopped I have always seasoned at least 6 months to a year before using. Cut the wood to match your pit, chunks, splits, whatever you use, but in the past because I was never in a hurry for the wood (most of mine was pecan), we would just cut it, stack it elevated off the ground and come back the next year or so and split or cut it then. I would although find some way to cover it. A piece of sheet metal, plywood, or tarp on top works.
Hope it help you some.
I always use pear/hickory combo...I take the bark off and slice hockey puck sized blanks from the limbs.
I think any fruit bearing tree wood will be a mild smoke for you.
I love peach, split it and cut it into chunks. Peach Nectarine Apricot, etc. all taste relatively the same, they're all great. I used peach to do the thanksgiving bird and it came out great. also used it on ribs. poultry and pork is great on it.
I always leave the bark on - most of the wood flavor is in the bark. the center wood has much less flavor difference. But do make sure yo ucure it as descried above - nice and dry and seasoned is how you want it.