Quote:
Originally Posted by we'll smoke u
I mix Hickory and pecan pellets when doing beef and pork butts. Then apple for chicken and ribs.
I think the pellet smoker gives it a complete different flavor then my charcoal and wood cookers.
Just my opinion
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I tried some pecan last night using it as a grill doing steaks. It was good, but pecan seemed to be very sooty, even at 500 degrees.
