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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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01-15-2010, 01:53 PM | #1 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Pecan Hulls
I have discovered a large source of pecan hulls while I was out looking for sources of pecan wood. Has anyone ever smoked with the hulls? Figured I would wrap 'em in foil packs and treat them like the little chips of wood you can buy at the grocery store.
I am looking for a little input from my brethren in smoke before I head down the path. I will probably give them a try early next week on some ribs.
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"Red" - Just Moved to Omaha! |
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01-15-2010, 01:56 PM | #2 |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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Yes, I've used pecan shells. They work great. Treat 'em like wood chips. I often get people to save pecan shells for me at Christmas time.
--frank in Wilson, NY
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OK Joe Bandera style smoker; WSM 22"; blue DigiQ II |
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01-15-2010, 01:59 PM | #3 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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The hulls are somewhat spongy and from what I've read, make for a bitter smoke. The shells, on the other hand, make for good fuel for a foil smoke bomb.
The hulls for some reason give off a dark, greenish smoke that is not very good. It may be because the hulls contain a good amount of sap/oil in them that doesn't really dry out or season away like it does in the wood itself. By hull do you mean the casing that surrounds the pecan nut or the hard pecan shell?
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-15-2010, 02:05 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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There were some interesting observations in this thread by n8man...
http://www.bbq-brethren.com/forum/sh...ad.php?t=74392
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-15-2010, 02:08 PM | #5 |
Is lookin for wood to cook with.
Join Date: 12-09-09
Location: Casa Grande, AZ
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I thought about this last night while eating pistachios
Any input on pistachio shells? |
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01-15-2010, 02:09 PM | #6 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
If shells, please, do tell (the source).
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-15-2010, 02:43 PM | #7 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
Also, in the thread referrenced by Guerry, you will notice that even when the hulls were burned in that basket and plenty of air, he still said they had an unpleasant odor. You will multiple that odor when putting them in foil cause they will burn much slower and longer and the smoke comes out very dense, acrid, and unpleasant. In large part, because the husk contains a great deal of oil during the time on the tree and that oil never really dries out completely. I think I read that they don't even like to use them as fertilizer because that high oil content isn't good when released in the soil and absorbed by the roots.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-15-2010, 07:27 PM | #8 |
Knows what a fatty is.
Join Date: 07-23-09
Location: Bulverde, Texas
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Saltlick Barbecue Rest. down here in Texas uses pecan "shells" (not hulls) when they hold the meat before serving. The shells are soaked and thrown on wood coals in an open pit. Those shells seem to put out a whole lot of smoke!
Also, they use Southern Pride's in the back for their main cook, in which they use pecan wood and oak combination ... and yes, I do know this for a fact. Bulverde |
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01-15-2010, 10:00 PM | #9 | |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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Quote:
My bad. I thought "hull" was another word for "shell." --frank in Wilson, NY
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OK Joe Bandera style smoker; WSM 22"; blue DigiQ II |
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01-15-2010, 10:49 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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logs baby
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-15-2010, 11:00 PM | #11 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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No bad done at all Frank. I was just trying to addess the thread title. I wasn't trying to correct you or anything. You use the shells, then, right? They do make for some nice smoke. Some nurseries even sell them as mulch. That would be one way to aquire them.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-16-2010, 08:59 AM | #12 |
On the road to being a farker
Join Date: 11-10-09
Location: Baldwyn, Ms.
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most processing nut houses will let you take all the shells you want or at least the one down here will saves them from having so much trash
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just happy to be upright and breathing |
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01-16-2010, 10:38 AM | #13 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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wow ... hulls or shells? I thought what was left behind after you got the nut out was call the hull. But after reading nateman's thread they I understand the difference. These are shells.
Lake Dogs I will lt ya in on the source after I work out th pricing. I am a little afraid if we get too many folks trying to source shells through him he might decide to jack the price. I will lt ya know next week. I promise. Thanks guys for all the input and advice and of course the education too!
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"Red" - Just Moved to Omaha! |
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01-16-2010, 11:00 AM | #14 |
Knows what a fatty is.
Join Date: 06-30-08
Location: Wildomar Ca.
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After reading a thread about 2 weeks ago I tried pecan shells and loved it. I throw a few hand fulls in almost everything we smoke or grill now. Never seen or heard of a foil smoke bomb though.
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01-21-2010, 10:39 AM | #15 | |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Quote:
Smoke bombs are foil packets of chips or sawdust or shells etc that you drop on your coals.
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"Red" - Just Moved to Omaha! |
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