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Peach wood and pork....

Discussion in 'The Okie Corral' started by meathead19, Aug 18, 2012.

  1. meathead19

    meathead19

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    Good combo or stick with the Hickory/Oak safe bet for smoking boston butt?

    I found some dried peach limbs on a dead/dying tree at a local orchard.

    Yes, sent greendrake a PM for his professional opinion.

    Thanks.
     
  2. ilgunguygt

    ilgunguygt Enslaved in IL

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    Nothin wrong with any fruit wood and pork.
     

  3. MtBaldy

    MtBaldy Obie Wan, RIP

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    Peach works very well with pork. I've used it for ribs. On butts that are going to be pulled I still stick with hickory, there's a lot of meat on one that will never be touched by the smoke and hickory has a strong smoke flavor to distribute through the finished product.
     
  4. meathead19

    meathead19

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    Good advice MtBaldy.

    It's a 7 lb, so not professional size.

    I have the following wood choices:

    Hickory
    Red oak
    Pecan
    Maple
    Peach

    The last one I did got rave reviews, but didn't have peach @ the time.

    I may use a chunk of all the above unless someone disagrees.
     
  5. meathead19

    meathead19

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    started @ 8 AM.

    Currently smoking with peach and some red oak.

    Will add maple shortly.
     
  6. Glockdude1

    Glockdude1 Federal Member CLM

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    :eat:
     
  7. meathead19

    meathead19

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    Just prior to putting on gas indirect.

    IT hit 155, so put on gas for easier temp control.

    I may have screwed up though....

    I thought more smoke, more smoke flavor, but I'm reading it may make it bitter. At one point I saw ALOT of white smoke coming out of the vents.

    CRAP. Guess if it's too bitter, I can cut of the bark.

    For those learning/experimenting with smoking meats:

    Lots of white smoke is bad. Thin white or blue is best.

    I've not tried it yet as it's stuck in the 175* range in the oven (off and on showers) or it would be on the gas grill.

    Smoking is an art and takes practice. Just like consuming cold beverages.
     
    Last edited: Aug 19, 2012
  8. MtBaldy

    MtBaldy Obie Wan, RIP

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    Usually what makes BBQ bitter is creosote. Good fire and air flow management can minimize the risk of creosote deposit:

    http://bbq.about.com/od/barbecuehelp/f/f062904a.htm
     
  9. GLWyandotte

    GLWyandotte Señor Member

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    And maple makes lots of creosote.
     
  10. meathead19

    meathead19

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    News to me......thanks.

    I put atleast 2 pieces on there.

    Good thing it's just the wife and me eating. I already warned her.

    Well, I've got the temp thing down and now know too much smoke = bitter.

    Anything else?
     
  11. meathead19

    meathead19

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    Yep, saw that in my research. Maybe I can salvage some of it.

    The bark is the best part, but probably not on this one.

    IT @ 177. 20 more to go.
     
    Last edited: Aug 19, 2012
  12. meathead19

    meathead19

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    198* IT.

    going to pull and wrap for an hr.

    OR

    Cut the bark off first? This thing smells like s cresote rag....:crying:
     
  13. countrygun

    countrygun

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    I have always had the notion that overloading the chip container, or however you do it, may increase the the creosote by wicking away combustables before they turn to smoke. Sort of like steaming the wood. It's why I like my smoker with seperate chip and water pans. The seperate moisture seems to "precipitate" the nasties from the smoke of the chip pan.
     
  14. ray9898

    ray9898

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    Myron Mixon has made a career out of it using peach.
     
  15. stk10767

    stk10767

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    White smoke=bad. Thin blue smoke=good. I tend to only throw 3 or 4 chunks of hickory and/or peach when cooking a butt. Too much smoke tends to take away from the pork taste.
     
  16. FPS

    FPS

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    Very true. I tend to only see the blue smoke after I let the fire cook down and settle in for a while.

    .
     
  17. meathead19

    meathead19

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    Worked out fine.

    A little debarking and good to go.

    I will not make the too much smoke mistake again.
     
  18. FPS

    FPS

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    Chow down brother.

    .
     
  19. MtBaldy

    MtBaldy Obie Wan, RIP

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    I've used a lot of maple and never noticed it being any worse than oak or hickory. It, of course, helps any wood if it's well aged and has a low moisture content.
     
  20. MtBaldy

    MtBaldy Obie Wan, RIP

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    Looks good.

    Their forgiving nature is the best thing about pork butts, well and the taste.