I've only used pecan as chunks in the UDS or Backwoods, but never on the stickburner - I usually burn hickory in there. Pecan is awesome, and to echo what others have stated, I never thought of it as stronger that hickory. There's something about pecan and chicken that just works so well. I'd like to try a whole burn in the offset with pecan, but I don't think it's readily available around here - never really checked though - I guess I should.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!