I've always thought of pecan as lighter smoke than hickory, but I also tend to use them for different things. I like pecan's flavor on chicken, so I tend to use it more sparingly given poultry can really soak up smoke quickly. Hickor is what I usually go to for beef, so I'm not afraid of putting more on the fire. So my usage may b coloring my impression.
~ [I]Scott[/I] ~
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