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-   -   Need advice, Pecan wood (http://www.bbq-brethren.com/forum/showthread.php?t=156118)

code3rrt 03-13-2013 10:42 PM

Need advice, Pecan wood
 
Grilling a few steaks, using pecan wood for a little smoke for the first time. Is it a strong flavoring like mesquite, or is it more on the mild side?

Advice appreciated!

KC

Harbormaster 03-13-2013 10:52 PM

Pecan is in the same family as hickory and I find it to be milder than hickory.

treytexag 03-14-2013 02:26 AM

Pecan is NOT as strong as mesquite. Harbormaster is spot on with his description IMHO as well.

El Ropo 03-14-2013 07:15 AM

In my personal experiance, pecan is far milder than mesquite and hickory. I think of it as a mild fruit wood that happens to make great BBQ.

If I was given one choice of woods, I'd choose Pecan every time. The aromas coming off the pit is heavenly.

When Aaron stated in one of his videos that Pecan was a strong flavored wood, I lost a huge amount of respect. He's obviously never used it. Pecan is mild smoke wise, with an amazing aroma that will entice the whole neighborhood over to your house.

Gnaws on Pigs 03-14-2013 07:25 AM

Pecan is actually just one of many species of hickory, with the same general hickory flavor, but as others have said, it's a milder smoke than most of the other species. Great smoking wood.

jmoney7269 03-14-2013 07:33 AM

as stated earlier, pecan is a heavenly smell that fills the air when people walk out their front door, they know your gettin down with your bad self! i dont like the hickory too much, love pecan. what i like to do is throw about a 1 foot peice on top of the coals when i start the fire. the pecan wood burns down just like the charcoal, but the pecan grilled taste is there. good luck, post some pics

Big George's BBQ 03-14-2013 07:36 AM

I really like the flavor of pecan and prefer it over the woods mentioned above

gruene smoke 03-14-2013 07:38 AM

i use a combo of pecan and post oak

Grain Belt 03-14-2013 07:39 AM

I love pecan with my Beef and Venison. When I learned a little about BBQ in NE Texas as a young man visiting, the pitmasters I helped with used nothing but pecan on their brisket. It is my go to wood for meatloaf and chuckies. As Harbormaster said, it is more subtle than hickory. For those reading this thread in the upper midwest looking for a pecan source, I just picked up a bag of pecan chunks at Gander Mountain sporting goods.


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