"SMOKE' EM IF YOU GOT ' EM"

One person's trash is another's treasure. My good friend from work, Dr. Love (Don't Ask!), was cutting down a Peach tree. He was more than glad to give me as much of the fallen wood as I wanted. What is one to do with cut down peach tree wood besides build a fire? This wood is perfect for using in the smoker. Peach wood will yield a mellow, and somewhat sweet smoke profile. Not only does this wood produce lovely smoke in my cookers, it gives one an excuse to play with a chain saw. 'Men and their toys'. The wood was cut into 2-4 inch rounds. It was then split with a hatchet. Chicken Wings will be cooked on the Smokenator 1000 for a taste test to this peachy adventure.

Before we start cooking, I would like to bring up a controversial question to my fellow barbeque enthusiast. Bark On? or Bark Off?. There seems to be a little squabble. Some people say that leaving the bark on the smoking wood will leave a bitter taste. Some people proclaim, it does not matter. I remove the bark, if it is easily removed. Otherwise, my party lines go straight- down -the -middle. What do you think?

Salt & Pepper was the only pre-preparation for these wings.
The wings were smoked for 2 hours at 225-250 degrees . The wings were removed from the smoking chamber and reserved. A hotter fire was stoked to finish the wings. Once the heat was up to temperature the wings were crisped up about 1-2 minutes on each side. A bottled barbeque sauce was applied.

Jumpin Jeebus Jehoshaphat are these wings good. They are peachy fine. They are smoky and juicy. I am going to run to the store and find something else to smoke, as soon as the couch releases me.