Not according to Alton:
http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
I believe Chinese cooks do use peanut oil, but if that chart is accurate, refined peanut oil smokes at 450°F, grapeseed at 485, soy 495, safflower 510, and avocado oil (which I have never seen anywhere) 520. (All in their refined versions.) I don’t know how their various drying factors stack up though.
