pecan wood

Gasket · 11-10-2012, 12:04 PM

I just received a bunch of pecan wood. I know it's in the Hickory family and heard that it tastes similar. I've read in some of my books that pecan has a milder flavor than Hickory, but now i'm getting conflicting information saying that Pecan is much stronger than Hickory and that I run the risk of over smoking if using even small amounts of it. So, I ask the Brethren what's the verdict on pecan wood?

Outnumbered · 11-10-2012, 12:30 PM

I have some in my UDS right now, along with charcoal and some Hickory MOJO bricks. I'll give you a verdict in a few hours.

Actually used it before and I'm a big fan of it.

milehigh · 11-10-2012, 12:31 PM

I'll be the first to say that you can send it to me

If i was stuck with only one wood, it wood be pecan.

Paul

RW · 11-10-2012, 12:34 PM

In Aaron Franklin's latest video, he says pecan is stronger flavored than hickory, but everything else I've read points to pecan being hickory lite.

Cloudsmoker · 11-10-2012, 01:20 PM

I agree with everything you've heard. Working through a cord of hickory I bought. It seems to work fine on my big cooker, but the stronger smoke flavor needs some tempering on my small offset. Pecan doesn't have the same bite but seems easier for me to work with.

Some great advice I once received: throw an unseasoned chicken breast on the smoker with each different kind of wood. It's a sure way to form your own opinion on wood favors.

frognot · 11-10-2012, 01:25 PM

Having used a fair amount of both hickory and pecan, i think pecan is milder. However, i just used some chunks with lump charcoal (usually Ozark Oak) in the BGE (and cook my brisket hot & fast) so it's not like i'm doing a long all wood smoke.

Gasket · 11-10-2012, 01:40 PM

Quote:

Originally Posted by RW

In Aaron Franklin's latest video, he says pecan is stronger flavored than hickory, but everything else I've read points to pecan being hickory lite.
BBQ with Franklin: The Wood - YouTube

This video is one of my "conflicting information" sources.

Foxfire · 11-10-2012, 01:46 PM

I've always thought of pecan as lighter smoke than hickory, but I also tend to use them for different things. I like pecan's flavor on chicken, so I tend to use it more sparingly given poultry can really soak up smoke quickly. Hickor is what I usually go to for beef, so I'm not afraid of putting more on the fire. So my usage may b coloring my impression.

Bbq Bubba · 11-10-2012, 01:46 PM

There is no such thing as over-smoking.
There IS such a thing as not burning a clean fire and covering your food in creosote.
I burn wood 24-7. I cook briskets 15 hrs over Hickory. Not oversmoked.
Pecan is similiar in flavor but an even sweeter smell. :)

caseydog · 11-10-2012, 01:54 PM

I use a lot of pecan. It seems to go well with every kind of meat. It has a pretty strong smell when burning, and I agree it is a somewhat sweet smelling smoke. I don't recall ever having a bad experience with it.

CD

neuyawk · 11-10-2012, 01:54 PM

I found pecan to be lighter.LOVE the way it smells too. If they had a pecan wood scented candle I'd buy it.

Callahan-que · 11-10-2012, 02:08 PM

Pecan is my favorite wood for pork. The smell of pecan smoke makes my mouth water, love it.

caseydog · 11-10-2012, 02:41 PM

Quote:

Originally Posted by J'ville Grill

The smell of pecan smoke makes my mouth water, love it.

Sitting on the patio with a cocktail with pecan burning in the smoker is certainly nice.

CD

bigsapper · 11-10-2012, 03:29 PM

Quote:

Originally Posted by caseydog

I use a lot of pecan. It seems to go well with every kind of meat. It has a pretty strong smell when burning, and I agree it is a somewhat sweet smelling smoke. I don't recall ever having a bad experience with it.

CD

I agee 100%. I use pecon almost exclusively and never feel the smoke is too heavy or intense.

Cooter · 11-10-2012, 04:29 PM

I use 100% pecan. Try it on a small test cook, you'll like it.

11-10-2012, 12:04 PM	#1
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	pecan wood I just received a bunch of pecan wood. I know it's in the Hickory family and heard that it tastes similar. I've read in some of my books that pecan has a milder flavor than Hickory, but now i'm getting conflicting information saying that Pecan is much stronger than Hickory and that I run the risk of over smoking if using even small amounts of it. So, I ask the Brethren what's the verdict on pecan wood?

11-10-2012, 12:30 PM	#2
Outnumbered is Blowin Smoke! Join Date: 09-18-11 Location: Smithville, Missouri, United States	I have some in my UDS right now, along with charcoal and some Hickory MOJO bricks. I'll give you a verdict in a few hours. Actually used it before and I'm a big fan of it. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-10-2012, 12:31 PM	#3
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	I'll be the first to say that you can send it to me If i was stuck with only one wood, it wood be pecan. Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

11-10-2012, 12:34 PM	#4
RW Full Fledged Farker Join Date: 02-13-12 Location: Texas Hill Country	In Aaron Franklin's latest video, he says pecan is stronger flavored than hickory, but everything else I've read points to pecan being hickory lite. BBQ with Franklin: The Wood - YouTube __________________ Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe

11-10-2012, 01:20 PM	#5
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	I agree with everything you've heard. Working through a cord of hickory I bought. It seems to work fine on my big cooker, but the stronger smoke flavor needs some tempering on my small offset. Pecan doesn't have the same bite but seems easier for me to work with. Some great advice I once received: throw an unseasoned chicken breast on the smoker with each different kind of wood. It's a sure way to form your own opinion on wood favors. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-10-2012, 01:25 PM	#6
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Having used a fair amount of both hickory and pecan, i think pecan is milder. However, i just used some chunks with lump charcoal (usually Ozark Oak) in the BGE (and cook my brisket hot & fast) so it's not like i'm doing a long all wood smoke. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

11-10-2012, 01:46 PM	#8
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA	I've always thought of pecan as lighter smoke than hickory, but I also tend to use them for different things. I like pecan's flavor on chicken, so I tend to use it more sparingly given poultry can really soak up smoke quickly. Hickor is what I usually go to for beef, so I'm not afraid of putting more on the fire. So my usage may b coloring my impression. __________________ ~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress

11-10-2012, 01:46 PM	#9
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	There is no such thing as over-smoking. There IS such a thing as not burning a clean fire and covering your food in creosote. I burn wood 24-7. I cook briskets 15 hrs over Hickory. Not oversmoked. Pecan is similiar in flavor but an even sweeter smell. :) __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-10-2012, 01:54 PM	#10
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I use a lot of pecan. It seems to go well with every kind of meat. It has a pretty strong smell when burning, and I agree it is a somewhat sweet smelling smoke. I don't recall ever having a bad experience with it. CD

11-10-2012, 01:54 PM	#11
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	I found pecan to be lighter.LOVE the way it smells too. If they had a pecan wood scented candle I'd buy it. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

11-10-2012, 02:08 PM	#12
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	Pecan is my favorite wood for pork. The smell of pecan smoke makes my mouth water, love it. __________________ Rick

11-10-2012, 04:29 PM	#15
Cooter Knows what a fatty is. Join Date: 11-13-07 Location: Texas	I use 100% pecan. Try it on a small test cook, you'll like it.