It's been a while since I've used my smoker. Today's cook will be 2 meat loafs over peach wood smoke. I'm going to serve them with mashed potatoes, gravy, and roasted asparagus. We have guests this evening and I'm looking forward to putting this on the table.
Firing up my smoker today....first time since last year.
SmokingMeatForums.com Top Picks
Use the search bar for help posting photos-there's a really good tutorial that helped me get started. Never used peach, but I bet it's good! Happy smokin', David.
They turned out great. They smoked for 4 hours to an IT of 140 degrees and carried over resting to 150 degrees. I used 3 chunks of peach wood and they produced LOTS of smoke. I was worried it would be too much smoke, but it wasn't. The smoke taste on the meat was light and subtle.Dinner was a hit with the guests, and I'm ready to do this again soon.
Tonight is ABTs on my Big Green Egg and a low country boil!