What are your opinions...

kc_in_wv · Oct 31, 2013

Just down the road from my house is a peach tree that died 2 years ago. The summer before it had a bumper crop of peaches. The tree is about 12 inches at the base. I am thinking of offering to cut it down for the wood.

What are your opinions on peach wood to smoke cure a ham or bacon?

DrunkleJon · Oct 31, 2013

Be sure to give the wood some time to dry out and season a bit before you smoke with it.

kc_in_wv · Oct 31, 2013

The tree has been dead for over a year. Should I also let it season after I cut it?

DrunkleJon · Oct 31, 2013

I guess I am wrong. According to the internets (which never lie) green wood is okay for smoking with as long as you use something else for the heat. You should be fine then with it post cut up and chunk

NickTheGreat · Oct 31, 2013

I think you should cut it. I've never used peach, but lots of guys do.

Cyclman · Nov 1, 2013

Peach is commonly used for smoking in the south.

dfess1 · Nov 2, 2013

my local farmers market has a guy selling peach smoked bacon. Stuff is damn good.

Melana · Nov 11, 2013

I vote use it. We smoke with green wood all the time... with very tasty results.

blusmoke · Dec 1, 2013

Rule of thumb is Any wood that produces a fruit or nut will work for smoking.
Peach is excellent just as good as apple.
I do not use green wood. I want dry wood, I prefer the smoke to kiss the meat and move on, not saturate the crust.
Cut it, split it, and give it a few weeks in a dry area, you will be GTG.

What are your opinions...

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kc_in_wv

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What are your opinions...

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

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Objects in mirror are closer than they appear

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Objects in mirror are closer than they appear

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