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I've used apple, mesquite, cherry, hickory but has anyone used

peach?

used a bit of it from gleanings from the peach orchards following storm damage.

it's kinda like plum.

it's a fruitwood. nothing much else to say. apple is highly sought around here. some peach smoke might be a tad more bitter/strong than apple.

I will try it sparingly then

I have been throwing a chunk of peach on the coals for a little smoke while cooking my burgers indirect heat. Everybody seems to love it.

I've used apple, TX mesquite, TX Oak cherry, hickory. I havent tried peach but have used Cherry, Plum, Apple not much difference. There is a little difference IMO not enough to make a big difference, Fruit wood will work.

Peach was outstanding on the ribs I cooked for 4 hours low and slow. Thanks gents!

Used to use peach at dad's house, until he was cleaning up the yard and cut the tree down, no more supply of chunks for smoking. Never made good peaches anyway.

Doing ribs or port butts I almost always use Hickory, but apple, cherry & peach are also very good. 3 hours in the smoke at 225 degrees, then 2 hours wrapped with some butter & brown sugar added, then I finish up with the sauce & glaze for 20-30 minutes unwrapped, then jump back there's a stampede coming!

Dick

People use pecan and hickory....anyone ever use black walnut?

apple, pecan, alder,hickory...cherry makes.. "food dark"......then theres mesquite imo

not yet, but the black walnut trees seem to grow really well at my parents little place in the country. He lets the squirrels plant them and then just watches out for them the first couple times out with the lawn mower. In 10 years the walnut trees are about 6 feet tall. There is one HUGE walnut way in the back of the property that most of the other little trees have come from.

I did use lilac for some ribs cooked on a gas grill, it was really green and was just snipped off and put on some aluminum foil and tossed over the burners of the $69 gas grill that I had at the time. It turned out fairly good, and I think it got me started on my grill and smoker addiction.

No BGE yet.......

use mesquite for burgers sometime. a few small pieces on the charcoal.....yum

World champion Myron Mixon uses pretty much straight peach wood, he's a Georgia boy & swears its the best out there.

Dick

I like to use alder for red meat and apple for birds. Brother in law uses cherry and I agree that it makes the meat dark and somewhat bitter tasting. To each his own, whatever you enjoy.

Your cheery needs to be well seasoned or the thick sap can be a problem with the bitter taste.

Big fan of hickory and apple here - apple definitely has a milder flavor than the hickory.

I always heard that pecan was less bitter than hickory, but so far hickory is all that I have used. It works great. I have plenty of pecan so I need to try it. miles

Wasn't impressed with pecan. Not bad, mind you, but better options avail..

Hickory, for pork, turkey. I like the milder fruit flavors for chicken. Mesquite and alder is nice for fish.

I use a lot of maple.