My neighbor cut down a mostly dead peach tree and he has offered to give me the wood. So I'm trying to think of what kind of meat would benefit from a little peach flavor. Suggestions?
maybe fish? Definitely seems like a candidate for white, not red, meat at best. There's probably a reason why you haven't heard of people using it.
Salmon works too. Peach is a good wood to cook with and I have used many kinds. It's not what I would go out and buy if I had to, but it's def. not a bad choice.
Fruitwood doesn't have to be acrid at all if you let it dry. Pecan is excellent ( and I THINK considered a fruitwood). I have a ness of persimmon that is excellent for pigribs. I have only smoked salmon a few times and persimmon made it almost edible for me. Salmon just isn't my cup of tea. I think you mainly want to avoid green or excessively oily wood like cedar, pine, etc. The rest is pretty much summed up by "What tastes good to you?"
I got about a 1/2 a cord of peach from an orchard owner friend last Aug. I've smoked everything from turkey, to pork, to brisket, to fish with it, and everything's turned out great. I generally mix it with other woods like pecan and/or mesquite. IMHO, you can use it w/ confidence for everything.
