View Single Post
Old 05-22-2013, 08:06 PM   #3
Babbling Farker

nucornhusker's Avatar
Join Date: 08-29-11
Location: Lincoln, NE

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.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote