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Unread 05-23-2013, 08:11 AM   #5
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Join Date: 02-28-11
Location: Savannah, Georgia
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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.
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