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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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Old 07-05-2013, 09:27 AM   #1
is one Smokin' Farker

Join Date: 10-10-12
Location: Wylie, TX
Default Pecan Wood Rounds

Had an awesome 4th at my buddies house - first time in a LONG time I wasn't the one doing the cooking :) Don't get me wrong I love love love BBQing it UP! but getting to take a break now and then is a good thing.

Anyways, they had cut some limbs off a Pecan tree a few months back and stacked it up for me. I picked it up last night. The lengths are good at around 12" long but the thickness is between 3-4" on most of the pieces with bark still on. My new pit I run with 3-4" diameter pieces. Bark looks grey but no signs of mold or anything. Anyone have any issues using pecan wood rounds?

Bib Up and Dive In!
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Old 07-05-2013, 09:32 AM   #2
Quintessential Chatty Farker

Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

With that "super pit" you have I think they will work fine. If you have any trouble getting to TBS after adding a couple just hit them with a splitting maul - they will ignite and get past the white nasty faster.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


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