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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-15-2012, 09:23 AM   #31
orangeblood
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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.
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Unread 11-15-2012, 10:42 AM   #32
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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.
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Unread 11-15-2012, 11:15 AM   #33
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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.
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Unread 11-15-2012, 11:24 AM   #34
Fat Woody
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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.
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Unread 11-15-2012, 02:09 PM   #35
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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!
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