August 2017

We are showing peaches on the grill for our peaches wood fired recipe along with the finished smoky peach gazpacho in a bowl.

Smoky peaches wood fired is a great way to enhance this fruit. Add as an ingredient in soup for a special flavor touch especially on a hot summer day.



One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches.  Take advantage of the season with this fruit by bringing different flavors and textures for great recipe.  Why not start with my recipe for a summer gazpacho that will cool you off during the hot season.  It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine

Fresh Is Key

Peaches are one of those fruits that performs perfectly on the grill, whether you use charcoal or gas for the actual cooking process.  To start, purchase fresh, in season peaches.  Wash and pat dry.  Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion.  Remember, the pit will stay in place.   Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach.  This will result in the pit separating from the peach flesh of one half of the peach.  Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh.  You now have 2 equal sized peach halves.  You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.

Releasing Sweet Smoky Flavor

Once all the peaches are cut in half they are ready for the grill.  I am going to use my charcoal smoker for this recipe but you can easily use a gas grill with wood chunks as well.  Just see our posting on how to add wood chunks to the LP grill.

I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft.  That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals.  Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.

Flavor In No Time At All

I have the benefit of being able to use the SmokinLicious® charwood product which is a blend of charred and uncharred wood. It allows for a lot of smoke vapor. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill.  I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate.  Once cook through, I will remove and place them on the skin side to cool.

Seasonal Fresh Ingredients

With the peaches wood fired and ready, it’s time to collect the other ingredients for the gazpacho:

  • 3 cups peaches wood fired
  • 3 medium yellow tomatoes, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium cucumber peeled and chopped – I’m using 3 mini cukes
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Reserved chopped peaches, cucumber and yellow tomatoes for topping/garnish
  • You will also need a food processor or blender

Blending Your Way To Fabulous Flavor

Time to bring all the ingredients together starting with the wood fired peaches, yellow tomatoes, yellow pepper, cucumber, sweet onion and garlic.  Process all these items until thoroughly blended.  Now add the lime juice, vinegar, marinade, salt, sugar, and pepper sauce if you are including this.

Time to refrigerate for at least 4 hours or preferably overnight.  You must wait for everything to blend and make the most fabulous gazpacho ever!

With the smoky tang of the peaches wood fired meeting up with the coolness of the tomatoes and cucumber, this gazpacho has just the right amount of tang, kick, and sweet to make this a summer favorite.  Once the soup has chilled, place in serving bowls and top with chopped smoked peach, cucumber, and tomato.  All the fabulous seasonal ingredients the season can offer in one bowl!

We hope you’ll try your hand at this recipe.  We’d love to see your photos of your version of the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Like this recipe?  You may also enjoy:

-Strawberries Get Smoky for An Aqua Fresca Cocktail

-Smoked Squash & Kale Soup

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Dr Smoke

Dr Smoke- “This recipe is simple to do and with a few steps either on a charcoal grill or a gas grill, the peaches will develop a unique flavor for the soup.”

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The Breakfast Potato Takes on Smoke!

The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

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If you’re a fan of breakfast potatoes than you’re going to love this take on the traditional flavors of this first meal favorite. Click To Tweet

Give It A Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table.  It starts with a key ingredient – smoked potato – which you can find the technique for in our previous posting.  This is a recipe that can certainly accommodate your specific preferences so alter it as you please.  For my rendition, you’ll need the following:

Gather These Ingredients for Breakfast Potatoes:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • 1 Jalapeno pepper diced
  • 1 cup of rough cut onion
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 tablespoon of olive oil or flavored olive oil – I’m using a Tuscan flavor
  • 1 cup of ricotta cheese
  • 1 red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast.  Place your oven-safe skillet over medium-high heat and allow to heat.  Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface.  Add the cup of chopped onion and allow to cook for 3-4 minutes.  You’ll know you’re ready for the next step when the onion becomes translucent.  Add the 2 cups of chopped sweet pepper and mix well.  Allow the vegetable mixture to cook until tender, about 8 minutes.

Adding Heat and Smoke

The peppers, onions and Potatoes in the skillet

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well.  After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture.  Mix well and allow to absorb some of the existing cooking oil and moisture.  The colors will begin to blend as well as the flavors getting us close to the finished dish.

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture.  Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet.  Using my spatula, I break this down with the heat to provide a creamy consistency.  The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow.  After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

The Spectacular Finish

After taking the skillet from the stove top, I place it in a pre-heated 350°F oven to finish.   This will only take about 10 minutes.  Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes.  Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top.  This is a perfect dish for any type of eggs or served an accompaniment to sausage.  Of course, it can stand alone as well so feel free to treat it as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

More Related reading on this subject




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Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

Dr Smoke

Dr. Smoke- “Here’s a great smoky flavor twist for traditional breakfast potatoes.”