Has anyone ever used Apricot or Peach wood?
Are they good?
I have to trim my trees and want to know if I should keep the wood or use it in the wood stove.
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Frank,
I have found that most all fruit woods are good to smoke with. My experience with peach is that it gives a slightly sweet flavor and is not strong. I have used it in both my ceramic Grill Dome and water smoker (no longer used since the model 55 CS). I dried the peach wood for almost a year(the tree froze out in 2001) and I then eliminated any bark with green moss and mildew covering it. It would be good in the model 55 - good stuff.
I have found that most all fruit woods are good to smoke with. My experience with peach is that it gives a slightly sweet flavor and is not strong. I have used it in both my ceramic Grill Dome and water smoker (no longer used since the model 55 CS). I dried the peach wood for almost a year(the tree froze out in 2001) and I then eliminated any bark with green moss and mildew covering it. It would be good in the model 55 - good stuff.
Frank,
I have used apricot in my offset firebox type smoker. I liked the flavor.
Chad
I have used apricot in my offset firebox type smoker. I liked the flavor.
Chad
Frank,
They're both great woods for smoking, but I'd be careful if you've used any insecticides. I think I'd ask the county agent about how to make sure any residue was long gone.
Peggy
They're both great woods for smoking, but I'd be careful if you've used any insecticides. I think I'd ask the county agent about how to make sure any residue was long gone.
Peggy
Thanks all.
We never use pesticides on our trees. We can/freeze all our friut.
Thanks for your concern.
We never use pesticides on our trees. We can/freeze all our friut.
Thanks for your concern.
I've been using Apricot in my offset horizontal smoker all summer with great results.
Oak, pecan, hickory, and all the traditional Q woods are not readily available in Utah where I live, but since we have plenty of orchards here, I use fruit woods.
When I get a cookshack I will start using different woods since a bag of chunks will last all summer. But as long as I'm burning through a large stack of wood each time I fire up my offset, I'll stick with locally available woods.
Oak, pecan, hickory, and all the traditional Q woods are not readily available in Utah where I live, but since we have plenty of orchards here, I use fruit woods.
When I get a cookshack I will start using different woods since a bag of chunks will last all summer. But as long as I'm burning through a large stack of wood each time I fire up my offset, I'll stick with locally available woods.