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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2012, 09:11 PM | #16 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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11-20-2012, 09:24 PM | #17 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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If Aaron Franklin saze it, it's true. The Guy knows.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-20-2012, 09:48 PM | #18 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I use domesticated and wild pecan.It is milder than Hickory.
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11-21-2012, 06:45 AM | #19 |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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11-21-2012, 07:39 AM | #20 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-21-2012, 07:01 PM | #21 | |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Quote:
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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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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Thanks from:---> |
11-21-2012, 07:30 PM | #22 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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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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11-21-2012, 07:48 PM | #23 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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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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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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