I still don't get why some pitmasters swear by peach wood for pork.

Peach wood smoke tastes too sweet to me, but everyone raves about it.

3 comments

3 Comments

Have you tried other fruit woods? I get it, peach can be way too sweet for my taste too, especially on something like ribs or a shoulder. It sometimes gives the meat a kind of sugary flavor I don't love. I switched to hickory for pork and it just works better, gives it a stronger smoke taste without all that extra sweet. Some trends just don't click with everyone.

wyatt_fox6827d ago

Yeah, that "sugary flavor" you mentioned is exactly why I stopped using peach wood on pork. It just coats everything in this weird candy-like taste that doesn't feel right for barbecue. I've been using oak for years now, it gives a clean smoke that lets the rub and the meat itself shine. Why does everything have to taste like dessert?

the_brooke1mo ago

No way, @the_henry! You actually use hickory on pork? That blows my mind because hickory is so intense it can ruin the meat for me. Peach wood gives a light touch that just enhances the natural flavors. I never get that sugary taste you mentioned, maybe your fire was too hot? It's wild to hear someone dismiss fruit wood like that, it's always been my secret for perfect ribs.