Pecan Wood

[Happy Hapgood]

I've used it both ways. I remove the bark. Watch the color of your smoke carefully. If you see a black smoke your adding the bitter taste to the meat. If thin blue smoke your good. You mighty want to burn a small test piece first.

[uncblue]

Glad to run across this thread. With last couple of severe tstorms, I've found several CL posts for fallen pecan trees. Think I'll grab the Stihl & make a stash of wood to dry

[Gasket]

I love pecan and I remove all the bark from my smoke wood because I'm anal like that.

[Ole Man Dan]

I use a lot of Pecan. Leave the bark on the wood. I dry my wood about 6 months before I smoke with it. Not a noticeable difference, with or without the bark.

[Ole Man Dan]

Originally Posted by uncblue

Glad to run across this thread. With last couple of severe tstorms, I've found several CL posts for fallen pecan trees. Think I'll grab the Stihl & make a stash of wood to dry

Tornado prone Alabama keeps lots of us from buying Pecan, Oak, and Hickory.

I got a 6" diam. Apple limb Saturday that had split from a friends tree.
It's gonna be good wood
Sometime there is no rhyme or reason for large limbs breaking...

[DownHomeQue]

always bark on.... can tell no difference and it's less work!

[SanDiegoSooner]

Pecan is one of my favorites especially being from Oklahoma. However, now that I'm in San Diego it is very difficult to find unless I want to pay luxury car prices for it! I haven't really found a good wood supplier in these parts yet.

[oldbill]

Originally Posted by SC_Dave

My buddy called me and said he got 3 big pecan limbs from his neighbors yard for me after a storm passed through. Got'em today and cut them into chunks to let them dry. Once it dries should I remove the bark before using? I was told it would give the meat a bitter taste. ?????
David

The only reason that bark would cause a bitter taste is that it had too much moisture in it and smoldered instead of combusting. The bitter taste that you sometimes find in Q is actually creosote and that is either caused by wet fuel, poor draft in the cooker or a combination of the two.

[jcinadr]

Most of my smoke is pecan twigs. Have made smoke with pecan hulls and have read that pecans themselves also make good smoke. Since I am using yard fall, it is generally small diameter and with thin bark. (I have 8 pecan trees that constantly shed limbs in my yard).

[PekingPorker]

I cook with pecan and bark on a lot. However, if the bark is older and easily peels or knocks off I'll take it off. I've never noticed the bitter taste some people mention from pecan bark.

[all about the que]

I use to buy pecan wood from Home Depot, but recently found a guy who trimmed his pecan tree who sold me some nice logs for chunking. I could tell a huge difference in the flavor that it added to my meat compared to the Home Depot brand. So my question is, How long will pecan wood keep its flavor if I store it in a dry place? I don't want to buy store bought wood anymore.

[2dumb2kwit]

I don't actually worry about bark itself, but often I will knock it of, to be sure there are no critters under it, or if it has any moss/fungus on it.