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friedoysters 05-22-2013 03:53 PM

Can you smoke with green hickory or pecan wood?
I've done a fair bit of research on green hickory and pecan wood and if you can use it for smoking. Lot's of people say you can't and a FEW say you can if you have a big smoker that generate a hotter fire. However, there are a lot of restaurants that brag about using "Green Hickory" and that is all they use. Below are some of those restaurants. Seems to me that if all these restaurants are using green hickory it should be fine if you have a fair sized smoker with 1/4 inch steel. But I'm afraid to use it and I have tons of it. Can anyone advise me?

Here are some restaurants that use it.

SmokinJohn 05-22-2013 04:00 PM

Not having eaten at these places, I can't vouch for them.

I have tried green wood before and the cook was over before it began. Mrs SJ. asked if I were burning small animals as a fuel source.

nucornhusker 05-22-2013 08:06 PM

I have used green pecan with pretty good luck, but I've only done that twice. You need to start with a good bed of coals then add a seasoned split every now and then to keep up the coal bed.

This was in my stickburner, I don't think I'd try it as wood chunks in a charcoal smoker. Try it and see what you think. Use either a cheap piece of meat (whole chicken) or an empty cooker to gauge the smell and test it out.

A local restaurant here uses green hickory and pecan from the same source I got my wood from and their food is amazing. They use it for grilling and the aroma and flavor are outstanding.

ssbbqguy 05-23-2013 07:11 AM

Is there no patience? Let it season with plenty of air circulation and use it in three to six months. Green woods are best left for advertising debates and to draw attention, like they did. Their food is not reaking of the green taste that most will aquire or they wouldn't be able to sell it. Steve.

cpw 05-23-2013 08:11 AM

I've had to cook with green pecan once or twice on a stickburner, only because we didn't have a choice. The only really negative effect of the green wood was that it was a huge pain to keep the fire hot and not smoldering. The meat still tasted fine IMO.

HeSmellsLikeSmoke 05-23-2013 08:55 AM

Since we are all looking for a clean burning fire I don't understand why anyone would consider using green wood which is problematic.

jmoney7269 05-23-2013 09:11 AM

My pecan chunks I make start out a little green, but I always pop em in the Traeger @350 for a 3-4 hrs, and presto, perfectly toasted pecan chunks. I don't like the taste of green hardwoods, makes your meat black also.

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