SmokinFatties
Full Fledged Farker
Drove to Cabelas in Charleston WV today just cause I've never been. I picked up a couple bags of orange and pecan chunks cause I've never seen them around home. What meats would they go best with?
What to cook with orange and pecan wood?
- Thread starter SmokinFatties
- Start date
Tony A
Full Fledged Farker
Nice big Tom turkey lol smoke him up and share the pron !
swamprb
somebody shut me the fark up.
Chicken rubbed with Dizzy Pig Tsunami Spin or Shakin' the Tree and Orange wood for smoke.
SmokinFatties
Full Fledged Farker
I would post pron as soon as i figure out how.
aawa
Babbling Farker
I picked up a bag of pecan wood recently. It went really well with the fatty, beef short ribs and brisket I did. Wasn't too fond of it on chicken though, and I haven't tried it on pork yet.
Fishawn
is one Smokin' Farker
As mentioned, I also like Orange wood with poultry
Tony A
Full Fledged Farker
I would buy the whole turkey clean and trim it up rub it down with your favorite rub throw it over a 250-275 degree fire with some of that nice pecan wood and a little of the orange and let her go till she done nice moist and that wood will flavor it nicely
J
jmoney7269
Guest
When god made BBQ wood, he made pecan! A little pecan goes a lot way, use it sparingly, especially on chicken. IMO pecan is the best smoking wood, far superior to hickory. It's all preference. If you ever got ahold of some pecan heart wood, you would never use anything else, it's very red in color and oh man does it make nice BBQ. Good luck on future bbqs!
Pecan and oak are favorites for pork here in Louisiana. We have lots of orange trees, but don't smoke much with them. Orange is the proper wood for making Spanish Paella though. I made a Monkfish and Mussel paella on my Weber last summer that was the bomb!
David
David
Pecan is excellent on pork. Try it on a rack of ribs.
rocketmanray
Full Fledged Farker
Orange tree is da bomb! I like it when I do pork, and like pecan - a little goes a long way. I know folks who will use it in their fireplace after a big tree dies – the wood is hard, and dense. It adds a nice flavor, more like an oak than anything else…
Trees are unfortunately dying due to a bacteria called "greening", or from a small weevil that digs through the roots. Out here on Kennedy Space Center there are acres and acres of groves that are untended - it costs more to maintain and harvest the fruit than it was worth. All the trees are just about dead - or reverting back to the wild orange root stock (think sour orange juice for Cuban pork roast).
I keep a bucket of orange chunks to throw in the UDS, with some oak…..
RMR
Trees are unfortunately dying due to a bacteria called "greening", or from a small weevil that digs through the roots. Out here on Kennedy Space Center there are acres and acres of groves that are untended - it costs more to maintain and harvest the fruit than it was worth. All the trees are just about dead - or reverting back to the wild orange root stock (think sour orange juice for Cuban pork roast).
I keep a bucket of orange chunks to throw in the UDS, with some oak…..
RMR
SmokinFatties
Full Fledged Farker
Thanks y'all! All great suggestions I'm gonna have to try soon. Its sad I'm so excited about using new woods to cook with.
Grain Belt
is one Smokin' Farker
I really enjoy Pecan with beef. It is used in a part of North Texas where I learned a little about que'n from some good ol' boy locals during some of my travels. I have recently used it with Chuckies and meatloaf.
J-Rod
is Blowin Smoke!
Why is it sad? I'd be excited too!
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