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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 11-20-2012, 09:11 PM   #16
1MoreFord
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There are two kinds of Pecan. There are the Domesticated varieties from which we get edible Pecans and Wild Pecan that doesn't have much of nut. I don't know which one Franklin is referring to and I don't know whether Wild Pecan is stronger or milder than Hickory but everything I've seen before this referred to Pecan(Domesticated by my thinking since almost everyone talks about getting it from pruning and broken limbs) being milder than Hickory.

Another thing to consider. It's not everyday you see producing Pecan trees being cut down. I've seen Pecan groves in the same places with the same trees for 40-50+ years of my life. Haven't seen many of those trees cut down or even enough large branches come out of them to supply a hungry offset for very long. Wild Pecan is sounding more likely to me by the moment.
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Unread 11-20-2012, 09:24 PM   #17
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Unread 11-20-2012, 09:48 PM   #18
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I use domesticated and wild pecan.It is milder than Hickory.
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Unread 11-21-2012, 06:45 AM   #19
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Quote:
Originally Posted by deguerre View Post
I really wonder too if it makes a difference when you're doing a TOTAL wood fired cook VS charcoal/chunks.
When cooking at home I use Pecan chunks, the family likes lighter smoke
taste.

When cooking at a contest we use Hickory chunks and a lot of them.
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Unread 11-21-2012, 07:39 AM   #20
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Quote:
Originally Posted by 1MoreFord View Post
There are two kinds of Pecan. There are the Domesticated varieties from which we get edible Pecans and Wild Pecan that doesn't have much of nut.
Not that it is a big deal to me, but I wasn't aware of this so I have been trying to find what the two kinds are. So far, in my tree identifier and in Wikipedia they seem to be one and the same species. Can you point me in the right direction?
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Unread 11-21-2012, 07:01 PM   #21
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Not that it is a big deal to me, but I wasn't aware of this so I have been trying to find what the two kinds are. So far, in my tree identifier and in Wikipedia they seem to be one and the same species. Can you point me in the right direction?
Google Pecan. Click on the images and look for a pic with a dime in it for comparison size to a wild pecan. That's pretty typical for what I remember.

Also look at the first couple of lines in the wikipedia entry for pecans under the cultivation heading there. While the pecans are related it's now a relatively distant relation. Just as Stewart and Paper Shell pecans are both pecans they sure don't look alike anymore. I always thought the wood would be similar but never tried any tests.
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Unread 11-21-2012, 07:30 PM   #22
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I cook almost exclusively with 3 types of woods: apple, pecan and hickory. I only burn chunks over charcoal, but no way in my humble opinion is pecan stronger. Where I live, the people I've cooked for tend to think hickory smoke flavor is "overpowering" and would probably pull their tongues out if they tasted mesquite. Not saying I agree, just my experience.
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Unread 11-21-2012, 07:48 PM   #23
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One fact: Pecan is hickory. There are a bunch of different species of hickory (Carya ssp.), and pecan is one of them. Some are stronger than others.
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