Favorite Smoking Wood?

[Kona]

another real nice outfit is http://www.mainegrillingwoods.com/buy/smoking-wood/bulk-chunks.html

I am glad Pappy liked his peach wood. What I have always liked to do is use either oak or hickory and then add a fruit wood to them

ex:

oak and peach

hickory and apple

oak and apricot

and on and on   

basically taking a hardwood (oak,hickory,pecan) and then adding the fruitwood of your choice 

I've been seeing that as well, I may order some Pecan wood next to pair with the Peach after I see how a full Peach wood cook tastes.

[smokeasaurus]

A full peach wood cook is going to be real nice. It is one of my favorite woods. If you can hunt down apricot (fruitawood) that is real nice as well 

[Kona]

A full peach wood cook is going to be real nice. It is one of my favorite woods. If you can hunt down apricot (fruitawood) that is real nice as well 

I've never used Peach and I'm looking forward to it. Fruita states it flies off their shelves for competitions all the time. I just need to decide now if I'm going to change the beer in my sauce recipe to a peach beer or the soda that's in it for a peach soda. I don't want an overly heavy peach flavor but a nice hint would be awesome. I love experimenting lol

[smokeasaurus]

Whatever ya choose to do, we will be rooting for you 

[smokeasaurus]

ya know I got too thinking 

the peach wood phenomenon was started by Myron Mixon on the first season of Pitmasters.

a few years ago when Mike Mills was competing with Apple City BBQ team, he cooked strictly with apple wood for all proteins (unheard of at the time) and Chris Marks with Three Little Pigs used mostly cherry at the same time when these two legends dominated the circuit...long before Mr. Mixon..............

[Kona]

ya know I got too thinking 

the peach wood phenomenon was started by Myron Mixon on the first season of Pitmasters.

a few years ago when Mike Mills was competing with Apple City BBQ team, he cooked strictly with apple wood for all proteins (unheard of at the time) and Chris Marks with Three Little Pigs used mostly cherry at the same time when these two legends dominated the circuit...long before Mr. Mixon..............

I saw a brief clip of them cutting fresh Peach wood out in the middle of the sticks somewhere. I've been looking for full episodes of that show but I can't find it

[smokeasaurus]

yeah, I remember that from season 1. In fact if I recall, Myron claimed some of his wood he uses was still a little green............

[Kona]

I made my bbq sauce yesterday and found a Kentucky Peach Wheat Ale to replace the normal beer in my recipe and tho I couldn't find a peach soda, I used Peach Nectar. The soda is for the sugar, not flavor but adding the peach nectar (more sugar than soda), my sauce has a nice peach hint to it now and should go nicely with the wood

[Kona]

Lookie what I got yesterday 

[Pappymn]

What did you think of the smell?

[Kona]

What did you think of the smell?

They have a really nice smell to them, can definitely get a hint of the sweetness in the wood

[muebe]

Looks too pretty to burn!

[SouthGAQue]

Peach is my go to wood.  I also use cherry or apple some.  I use Baxter's Original --  http://baxtersoriginal.com/index.html .  I see a lot of the competition teams around GA/FL are using Baxters.

[HighOnSmoke]

Peach is my go to wood.  I also use cherry or apple some.  I use Baxter's Original --  http://baxtersoriginal.com/index.html .  I see a lot of the competition teams around GA/FL are using Baxters.

Baxter has some great woods, but it kills on the shipping charge. Almost as much to ship to my house and I live in Georgia then what the actual wood costs.  That is why I buy all mine from Fruitawood plus I like that you can break down a shipment into different types. Plus NO shipping charge.

[Pappymn]

The per pound price for the wood is better. But shipping for me was $18.50 for a 20 pound box. Not sure why but I like that Fruitawood doesn't cut the wood until an order is received. The two companies are very close in price when you factor everything in.