Did you ever wonder what to smoke with peachwood? If the answer is yes you are at the right place! I will explain the flavor profile of peachwood and give you ideas for smoking food with it while also providing tips & tricks on how to use this type of wood to its full potential!
in general rules,Pork, venison, chicken, turkey, fish, shrimp, scallop, beef, lamb, cheese, vegetable, grouse, quail, pheasant, duck, cheese. Pork especially Ham pairs well with fruitwood so as you would guess it’s great with peachwood giving it a peachy-sweet flavor. Peachwood is perfect for venison since it helps balance the natural gaminess and bitterness of the meat by giving it a sweeter taste. Chicken is a great vessel for the flavor of this wood if you want a more sweet alternative to savory chicken. Turkey benefits well from peachwood just giving it enough sweet taste to change completely the flavor profile of the meat. It goes well with salmon if you want to give it a distinctive sweet to balance out the fat content of this type of fish. Shrimp is another one getting the peachwood treatment since this wood burns fast and hot, it gives a sweeter flavor to the shrimp as well.
Peachwood as you would guess comes from the peach tree, native to China but has been widespread everywhere in the world. Peachwood is a surprisingly powerful wood for a fruit tree, which makes it a perfect wood for bbq and smoking. This type of wood has moderate hardness, meaning it is tough enough to withstand smoking but it is not as hard as others like walnut or oak. One of the highlighted features of peachwood is its flavor profile. When you smoke or cook meat or anything over peachwood smoke, it absorbs the fruity, rich, and sweet taste from the peaches just like most fruit trees. While it will taste just like peach it is not too strong a flavor, to make it taste only like peaches. The longer you cook the food the stronger will be the sweet flavor. The aroma of the smoke will be sweet as the wood burn, meaning your smoker or grill will smell just like if you were baking a cake, Peachwood is not like cherrywood and will not give too much color. While your food will still darken it won’t take as much color as other types of wood like cherry or mesquite. Like most hardwoods out there, peachwood can burn for several hours making it perfect for a long, slow smoke process.
as you can see peachwood is one of the best to give a sweet taste to all types of food, continue to read as to why it should not be used with the type of food below.in addition, I give some tips and tricks proven to be used by pitmasters! I also provide a list of great smoke for this type of wood.
12 things to smoke with peachwood!
- Pork is a nice choice for such wood since it gives it a distinct flavor of sweetness thinks like applewood.
- Venison is another great choice since the sweetness of peachwood fight the gaminess and bitterness of the meat.
- Chicken would benefit greatly from this wood if you want a sweet alternative to common savory chicken.
- White fish get enhanced flavor from the subtle peach smoke of the wood.
- Salmon with peachwood is another one of the great, couple that with the fact that it’s a fatty fish you get a winner.
- Cheese mostly mild ones go well with peachwood and surprisingly taste good with blue cheese too making it a sweet and salty treat.
- Shrimp smoked with peachwood taste great, it enhances the already sweet taste of the shrimp to another level.
- The scallop is another food that starts a little sweet, that type of wood is also great to give even more sweetness to the scallop.
- Beef while not popular with peachwood as others on that list, can pair well with the subtle, sweet flavor of peach.
- Lamb is a phenomenal choice for peachwood, its robust taste gets milder with a good smoke of peachwood while still keeping its identity.
- Bison if you want a less fatty alternative than beef, pairs well with peachwood giving it a sweet and milder taste.
- Small game birds are a great addition to this list since they all taste good smoked in that type of wood.
Should i smoke seafood with peachwood?
Peachwood is a great choice when thinking about smoking seafood! Almost all type of fish can benefits from peachwood since it doesn’t overpower fish and give them a sweeter flavor profile. If you are up to considering sweet salmon then you should give it a try, it will taste fatty, smokey, sweety, and peachy if I can recommend a type of fish to try peachwood this is the one! Most seafood pairs well with peachwood. One of them is shrimp, did you ever considered peach shrimp? Well, you should, shrimp is already sweet seafood if you enhance it with a peach flavor it will multiply this feeling of sweetness and it tastes so good. Since peachwood is great with fish or shrimp do you guess the next one? The scallop is a perfect vessel for smoking with peachwood since they have a delicate flavor with a little sweetness it is the best of both worlds.
Should I smoke cheese with peachwood?
Peachwood has a unique flavor, making it perfect for smoking cheese. Did you ever hear that sweet and salty are a great combination? Well try peachwood with some cheese and you will see what I’m talking about. Since this type of wood is sweet and tends to give a light red coating to cheese it is a pretty good one to try. While most strong-flavored cheese would be a no-go I’m thinking about cheddar cheese or swiss cheese, it can be used with milder flavor one just like brie, camembert, or even goat cheese if I were you I would try them all! Peachwood can even pair well with blue cheese, I know that blue cheese got a strong flavor but bear with me here! Blue cheese is pungent with some saltiness for the most part but smoking it with a fruit tree gives another dimension to the taste, the sweetness counterpart to the pungent flavor giving it a nice kick while keeping a lot of flavors.Im talking about cheese like gorgonzola or Roquefort.
Tips & Tricks to using peachwood!
use peachwood like any other fruit wood. Place them into a smoker box and put the box filled with food into the coals or over a burner if you do this with gas. If you don’t have a smoker box, use aluminum foil as a wrap poke some holes into it, and, place it just as a smoker box. Some pitmasters use fresh peach wood and others soak the wood before using them. As you know you should always do your experiment and choose what is best for you! Some cook doesn’t ever bother to soak the chips at all saying that it only postpones the burning for a few minutes. I recommend soaking or fresh since one of the characteristics of that type of wood is, it loses flavor quickly after being placed on the fire. Make sure that your food gets as much flavor as possible. when you refill it with new chips or whatever you are using don’t forget to put the box on the grill instead of in the coal!