I recently aquired some cherry and peach chunks to add to my arsenal of apple and pecan. I wanted to try it in the drum with pork and as luck would have it loin back ribs were on sale at HEB. Soooo...





Mrs. Shoots absolutely loved it. Less smoky yada,yada. Sweet. I dug it too, inspite of a less than successful cook.:exasper:

I overcooked and dried 'em a bit. Mrs. Shoots disagreed; they were great! But I did get enough to evaluate the peach. Awesome smell while cookin'! In fact, just takin' a whiff of the freshly opened bag without even lighting told me I was on a good trail.

And the flavor was very mild and sweet. Less prominent
smoke ring on the meat. Just a hint of smoke with an identifiable peach flavor. Very nice on pork.

Based on first impressions, I like the peach better than the cherry. But we're not comparing apples to apples; pun intended. Trying each on same meats would be more conclusive.

But in any case, I still beleive a mix of nut wood with peach or cherry would be better. I just wanted to try both separately to get an idea as to what to expect.

I will continue the experiment. Stay tuned.

Now pardon me while I go back to rib cookin' school...:blushing:

Lotsa pecan, hickory, mesquite available. Some apple, but I've never seen peach or cherry around here.

Available at Bass Pro Shops. Probly try some today.:msn-wink:

The wife wants to take down a pin oak in the back yard. I personally love the tree. I'm only gonna take it down if its useful for cooking. otherwise it's staying up!!!!