Peach and Plum tree Trimming

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Gizzy's Smokin Crew

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I have to trim a peach and plum tree at my house. Any chance I can use the branches in my smoker??

If so, How long do I have to let them dry

#1 - June 03, 2010, 08:58:48 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill


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peach wood is a definite yes. i would imagine that plum would be too but am not completely sure. as far as letting the  wood season, i figure with the heat and dryness of the desert it might take a day or two????? haha
actually i would imagine a couple of three months, maybe six depending on how it is cut,stack, and its thickness.
#2 - June 03, 2010, 01:02:34 pm
low and slow baby, low and slow

s.475 passed baby! 


Here's a list for ya.
ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef. Some List members say the cherry wood is the best wood for smoking. Wood from chokecherry trees may produce a bitter flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in flavor. Use it for fuel but use some chunks of other woods (hickory, oak, pecan) for more flavor. Don't use green cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity. Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of smoking woods. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually mixed with lighter woods like almond, pear or apple. Can be bitter if used alone. Good with red meats and game.

Other internet sources report that wood from the following trees is suitable for smoking: AVOCADO, BAY, CARROTWOOD, KIAWE, MADRONE, MANZANITA, GUAVA, OLIVE, BEECH, BUTTERNUT, FIG, GUM, CHESTNUT, HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

Types of wood that is unsuitable or even poisonous when used for grilling. Don't use any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, etc.

There are many trees and shrubs in this world that contain chemicals toxic to humans--toxins that can even survive the burning process. Remember, you are going to eat the meat that you grill and the smoke particles and chemicals from the wood and what may be on or in the wood are going to get on and in the meat. Use only wood for grilling that you are sure of.

If you have some wood and do not know what it is, DO NOT USE IT FOR GRILLING FOOD. Burn it in your fireplace but not your smoker.

Also ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID AMBER trees.

Here are some more woods that you should not to use for smoking:

Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been chemically treated; third, you have no idea where the wood may have been or how it was used. For all you know, that free oak planking could have been used in a sewage treatment plant.

Never use any wood that has been painted or stained. Paint and stains can impart a bitter taste to the meat and old paint often contains lead.
Do not use wood scraps from a furniture manufacturer as this wood is often chemically treated.

Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have been used to carry chemicals or poison.

Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat.
#3 - June 03, 2010, 04:06:32 pm


  • Karma: 23
I keep all trimmimg from my fruit trees to use in my cookers, even the twigs. Both peach and plum are great. The smaller the pieces the quicker they dry. I put them in paper grocery bags for 2 to 3 months before I use them. But none of mine are thicker than an inch.
#4 - June 03, 2010, 05:19:08 pm
Mark Motta
Meatier Creator

ron b

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mark u left yourself open to well inches  :D
#5 - June 03, 2010, 06:10:31 pm

Gizzy's Smokin Crew

  • Karma: 1
mark u left yourself open to well inches  :D

Depends on how many inches  Does size really matter ???
#6 - June 03, 2010, 06:47:41 pm
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

Spicy Mike

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Thats a great list of woods to use and avoid Grizmt! I think you can almost sum it  up by saying any North American fruit bearing tree will work. Not sure about banana , coconut and the like. I live in a great fruit growing region and have used peach, apple, cherry, and plum with great success. We find it's best to mix and match your woods so you receive a nice "average" of flavours. This decreases your chances of submitting a piece of meat with a distinctive flavor which may be offensive to some.  
#7 - June 03, 2010, 06:53:50 pm
Salad!?! Salad ain't food, it's what we FEED food!


This subject kind of interested me ever since a guy I know that runs a bbq place used weeping willow so that got me kind of interested in what woods can be used.
#8 - June 06, 2010, 05:48:52 am


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Just to add some notes, typically any North American FLOWERING Hardwood could be used for cooking! Ash, Apple and Rosebushes are all in the same family, they all cook great! Use only the woody part of a Rosebush if you use rose wood. Bananas have no wood, they are like a big green stalk with flowers and fruit. Coconuts are palms and thusly GRASS, you can smoke some forms of grass  8) but you should never smoke WITH a grass (Palm).......2 problem woods you can find locally are Oleander (more and more Oleander trees are showing up, they used to only come as bushes) this wood can KILL you, the smoke from it can KILL you!!! Another southwestern wood that one may run across is the Chinaberry tree, the bark is highly toxic, DO NOT use this wood for cooking!!!!!! Enjoy your wood!!!!! :P :laugh: :laugh:
#9 - June 29, 2010, 01:20:14 pm
Wood for BBQs, Smokers, Grills, Pizza Ovens...ETC.


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one more, I mean 2 more...... Elm is good for coals if seasoned.....also the Red Gum Eucalyptus is one of the best coal woods you can get!!!!! The problem with Euc is that the grain is so tough that most people can't split it, then they try to burn it green, well, that just doesn't work! If the wood is processed correctly and fully seasoned there is no wood better for building a super bed of coal for cooking....also some of the BS I read online about the Euc having a medicinal taste from the oil or so forth, is bologna!!!! The oils that give Euc the smell and medicine ingredients are all in the leaves, NOT in the wood, it is a great wood for cooking and some cultures smoke with it also, quote: "I wish to dispute that eucalyptus wood is bad for smoking. I think it's really great, if used correctly. While on the island of Madeira I ate a lot of really great smoked chicken, fish, and beef; all smoked with eucalyptus that grows on the island's cliffs. They might have been mixing it with grape vines depending on where I ate, but I know the chicken was cooked in an outdoor brick over over smoking eucalyptus, and it was a tasty brown that reminded me of applewood and hickory blended.".....I have read jokes about the wood giving menthol taste to meat or it's like adding cough syrup etc....unfortunately this comes from pure ignorance and some good ol' boy passin' his swamp tale and camp fire lore on to the next unwitting dupe....I personally have used it for everything from baking breads and pizzas to fueling my wood BBQ grill and smoker, the wood is denser than Oak and makes a better coal......of course if someone uses a green branch from a storm damaged tree from last week's monsoon, the wood will be too green to use, and this numb-skull will report that the wood sucked, when in actuality the rocket scientist was to blame....enjoy the wood!!! ;)
#10 - June 29, 2010, 02:08:18 pm
« Last Edit: June 30, 2010, 06:13:21 am by BERRY-BRO »
Wood for BBQs, Smokers, Grills, Pizza Ovens...ETC.


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One last thing, here is a Euc charcoal test.....
#11 - June 29, 2010, 02:14:00 pm
Wood for BBQs, Smokers, Grills, Pizza Ovens...ETC.


  • Karma: 0
I love using my tree trimmings, right now I must say that my tangelo and mesquite woods blend beautifully together... If they weren't dead, I would thank the original owners of this home of mine and thank them for the 16 trees.... all but two are great hardwoods for cooking with- and my neighbors toss me their clippings as well!( as long as they are sufficiently bribed with meat, of course)

BTW kumquat wood makes salmon as addictive as bacon....
#12 - July 08, 2010, 12:36:39 pm
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Depends on how many inches  Does size really matter ???

How many inches you would prefer ?
#13 - September 30, 2015, 08:47:10 pm


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