Peach wood chunks give a soft, sweetish smoke: fruit wood of the milder kind, which works especially well with chicken, pork and fish. Chunks are blocks rather than chips, so they smoulder slowly and release smoke for hours. Add a few among the charcoal and you won't need to top up while smoking. The bag weighs 1 kilo and lasts several sessions.
What peach wood chunks do to your dish
Peach sits between apple and cherry: a bit sweeter than apple, less pronounced than cherry. With pulled pork, spare ribs and whole chicken you get a rounded flavour and a nice colour, without the smoke taking over the meat.
- Mild fruit wood, suitable for long sessions
- Works well with pork, poultry and fish
- Blocks smoulder slowly, no constant attention needed
- Blends well with a heavier wood type
- Usable in the kamado, in a smoker and on a barbecue with a lid
How to use them
Place two or three blocks among the coals before lighting the barbecue. They only catch once the fire reaches them, so the smoke is released spread across the session. Soaking isn't necessary and can even work against you.
Combining with other wood
Want more body under that sweet smoke? Add one block of oak. The other way around, you can use peach to soften a heavy wood type. All wood types sit side by side at the smoking wood chunks, and for short dishes you'll find the same wood in a finer form at the smoking wood chips.
Not sure which wood type, check the full range of smoking wood and choose based on your dish.
