pecan wood - Page 3

orangeblood · 11-15-2012, 09:23 AM

Pecan all the way.

Try mixing soaked mesquite and pecan chips to toss on coals for grilling steak or chicken. you'll love the smell and taste. very south texas.

gtr · 11-15-2012, 10:42 AM

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.

jazzybadger · 11-15-2012, 11:15 AM

As I live and breathe with pecans all around me, and live in a hurricane magnet area, I am often well stocked with the stuff. It is amazing. I love it. It is by far my favorite smoking wood.

Fat Woody · 11-15-2012, 11:24 AM

Chalk another vote up for well managed fires and pecan; it really does seem to be the "all around" champ for most meats.

I know there are numerous varieties of hickory (of which pecan is one) and it could be that some are stronger flavored than others, but I've never "over-smoked" anything when the fire is right, regardless of wood type. Would be interested in other Brother's opinions on various hickories.

I'm a sucker for pecan + cherry on briskets and other beef cuts, pecan + hickory/cherry/apple for most of my pork and poultry.

chad · 11-15-2012, 02:09 PM

Love pecan. I disagree with Aaron Franklin - and I'm old enough to be his daddy so I can - pecan is milder than hickory and won't blacken the meat up quite as much as hickory. However, YMMV!

11-15-2012, 10:42 AM	#32
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-15-2012, 11:15 AM	#33
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	As I live and breathe with pecans all around me, and live in a hurricane magnet area, I am often well stocked with the stuff. It is amazing. I love it. It is by far my favorite smoking wood. __________________ The Life of the Knife is Ended By! The Wife.

11-15-2012, 11:24 AM	#34
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	Chalk another vote up for well managed fires and pecan; it really does seem to be the "all around" champ for most meats. I know there are numerous varieties of hickory (of which pecan is one) and it could be that some are stronger flavored than others, but I've never "over-smoked" anything when the fire is right, regardless of wood type. Would be interested in other Brother's opinions on various hickories. I'm a sucker for pecan + cherry on briskets and other beef cuts, pecan + hickory/cherry/apple for most of my pork and poultry. __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

11-15-2012, 02:09 PM	#35
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Love pecan. I disagree with Aaron Franklin - and I'm old enough to be his daddy so I can - pecan is milder than hickory and won't blacken the meat up quite as much as hickory. However, YMMV! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-15-2012, 09:23 AM	#31
orangeblood Full Fledged Farker Join Date: 07-16-08 Location: Texas Downloads: 0 Uploads: 0	Pecan all the way. Try mixing soaked mesquite and pecan chips to toss on coals for grilling steak or chicken. you'll love the smell and taste. very south texas.