I ordered 15 lbs of cherry wood chunks from Fruitawood (Colorado) and I received yesterday by noon (NJ). The wood was packed in a box and chunks were between 4-6 ounces each. The wood needed to be in open air for 24 hours before using. I will follow up when I use the wood. I hope Steve starts to produce some fruit flavors dowel like the hickory.
Fruitawood
- Thread starter es1025
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DivotMaker
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What flavor wood did you get? I really want to try peach. Have you used it yet? Oops...just noticed it was cherry!
DivotMaker
New member
UWFSAE said:
Sounds awesome! Where do you get the peach bbq sauce? ...is it your own creation?
UWFSAE
New member
Yup ... it's got all the things in life that make it worth living: Southern Comfort, bacon, butter, and Sriracha!
The key is reducing it. I make a sweeter sauce to offset the liquor and Sriracha, but all the elements are substitutable/changeable. The only thing I wouldn't skimp on is the peach preserves ... get a good quality and it will pay dividends. I've got it posted here:
http://smokinitforums.com/index.php?topic=67.msg201#msg201
Also, a word on the cherry ... I love it with a 50/50 blend with pecan wood for brisket; I find it a little less bitter than hickory and it provides a great bark.
The key is reducing it. I make a sweeter sauce to offset the liquor and Sriracha, but all the elements are substitutable/changeable. The only thing I wouldn't skimp on is the peach preserves ... get a good quality and it will pay dividends. I've got it posted here:
http://smokinitforums.com/index.php?topic=67.msg201#msg201
Also, a word on the cherry ... I love it with a 50/50 blend with pecan wood for brisket; I find it a little less bitter than hickory and it provides a great bark.
DivotMaker
New member
Thanks, Joe! I definitely have to try this!
DivotMaker
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I got my 20# box of peach/cherry/apple mixed chunks from Fruitawood today! I'm a little surprised at the size of the chunks (bigger than I thought), but no biggie. I can re-size some of the larger ones. I'm trying out the cherry this weekend on a brisket (with a little hickory mixed in).
S
smokeasaurus
Guest
Next time ya reload on wood, give http://www.mainegrillingwoods.com/ a try. Just specify mini chunks and they will cut em into Smokin-it size chunks free of charge....free shipping as well.
DivotMaker
New member
smokeasaurus said:
Thanks again, Smoke! I'll check them out. I'm impressed with how little wood it takes in the Smokin-It units, so smaller chunks will definitely help. So much to learn...!
DivotMaker
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Used Fruitawood peach today on some spares. The chunks are big, so I had to sift through the box to find a chunk small enough for the wood box in the #1. Burned good, but I'm going to have to re-size most of it to fit.
DivotMaker
New member
Yep, Ed, me too! None of the chunks fit in my smoker box, and I've had to axe them all. I used some apple last week, and it must have been a little drier than the peach and cherry; it burned fast, and I got a short period of darker smoke, so I would suspect it flamed instead of smouldered. I haven't had that happen with the peach or cherry, though. Might have just been that one chunk. I'm either trying the Peterson pucks or Mainegrillingwood mini-chunks next time, as I'm not super-impressed with the Fruitawood so far.
I ordered peach from Fruita and I have been very happy with it so far. I found I will take a hammer and chisel to widdle down the chunks to a reasonable size, usually around 1oz. One whack with the hammer is all it takes. One box of wood will last me a year. It's a lot of wood when you only need 1-2oz per smoke.
With the peach I've used it mostly for chicken, and it is fantastic. Very mellow, a fresh relief from the garden variety hickory and mesquite. I am doing baby back ribs with it tomorrow, so I am excited to see how they'll turn out.
5 hours @ 225 with 1.5 oz of peach. Wife says: "perfect". So in the end, if shes happy, everyone is happy.
With the peach I've used it mostly for chicken, and it is fantastic. Very mellow, a fresh relief from the garden variety hickory and mesquite. I am doing baby back ribs with it tomorrow, so I am excited to see how they'll turn out.
5 hours @ 225 with 1.5 oz of peach. Wife says: "perfect". So in the end, if shes happy, everyone is happy.
S
smokeasaurus
Guest
That is some great looking yardbird right there. I have left over mini-splits from Fruitawood, apple, apricot and peach. Peach wood is great with all types of meat. You haven't lived until you smoke a pork butt or brisket with peach wood. You can also add a hunk of hickory or a hunk of oak along with a hunk of peach ( or other fruitwood) for a very nice flavor profile.
Hey, I don't call myself Smokeasaurus for nothing ;D 8)
Hey, I don't call myself Smokeasaurus for nothing ;D 8)
smokeasaurus said:
I am beginning to think peach is vastly underrated. What's difficult is that my wife is not happy with rich wood flavors, so hickory and mesquite have to be used carefully or I will get an ear full. The peach is so smooth, and I just pulled my wings out where I used half peach/half oak, and for the wings, they are keepers.
UWFSAE
New member
Blending woods definitely will pay some dividends, Muttley. First, woods do burn at different rates so you can really dial in your flavors if you play your cards right with long smokes like brisket (cherry + oak) or pork butt (apple + pecan).
I'd definitely add cherry to your repertoire if you're a beef man ... it also goes great with duck and turkey.
I'd definitely add cherry to your repertoire if you're a beef man ... it also goes great with duck and turkey.
UWFSAE
New member
I'm not a fish guy but I know my butcher uses alder for fish and often mixes it with cherry. Pecan is probably best described as a less intense flavor of hickory smoke; if you don't mind that slight bite in the background it probably would work. I've also read that maple is great for fish ...
