I read somewhere that you want to try and rid the wood of the bark...that the bark makes the smoke a little bitter. As for as to how dry, I would would just let nature take her course and dry the wood naturally. Peach sounds like a wonderful wood to use for pork, fowl or veggies where you would want a milder smoke flavor.
I never remove the bark from any wood as it's simply added labor to the smoking process. If there appears to be mold or moss on the wood, that's a different story. Nohting has been bitter. Keep it simple!
I have used peach before with good results. I dry my wood by cutting/splitting the wood into small pieces and placing them in a brown grocery bag and then place it in the garage. Do not store wood in your house to include your basement or attic. I had some wood drying in my basement and the bugs came out of the wood and it took me two weeks to kill them all. I never take the bark off.
I have a 105 cookshack com smoker and I did 6 racks of ribs and used hickory,apple and a corn cob from sweet corn.. Is this a wise thing to do with a cookshack ????? Someone told me that corn cobs were used for smoke years ago ? The ribs tasted great and had a good smoke ring. Anybody ever use corn cobs ???
thanks for the info..I used it still wet but will use it dry from now on. there is a butcher here that has cob smoked bacon and that is yummy.I also have been using a mop sauce of vinagar,salt,red pepper flaks,and some brown sugar but it makes a mess and by having the door open that long lets the smoke out and increases the cook time so I'm going to try it without the mop next time.
is it necessary to turn the ribs and should I be cooking them meat side down or bone side down? Your right it does keep everything moist,in fact I cooked a load of ribs once and it let out a big puff of steam and scared me half to death ! Thanks for all this info.
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