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If you're like me, you're probably saying to yourself... "Peach wood smoke? Whuuhhh???" and wondering what you would ever use this on. Well, after trying it on some pork roast and baby-back ribs, I've gone from curious skeptic to stark raving evangelist. These are some of the nicest, sweetest, most aromatic smoke chips I've ever used, giving a mild and delicious flavor that is beautifully present but not overpowering similar to applewood, but a little sweeter and yes, peachier. Smells amaaaaazing while your food is cooking your neighbors will hate you for not inviting them over and doesn't seem to catch fire too easily after soaking (a huge plus, heh!). I'm gonna try this wood out further on some homemade bacon this weekend (drool) and also give this a shot on some fresh caught yellowtail... don't think I can go wrong with either of those and this dee-licious smoke.
Hope I don't sound like I'm gloating by naming what I'm cooking just want to share what I used it on in hopes that it helps my fellow barbecuers with that they may want to try. Bon appetit! :D
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