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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-04-2009, 10:17 AM   #1
Arthur D
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Default Pecan vs. Fruit Woods

I bet this has been covered, so thanks for indulging me. I appreciate it.

How does pecan measure up in flavor against fruit woods like apple?

The reason I ask is this. I have been having fun experimenting with different woods in the smoker. It's amazing really. But, I have three huge pecan trees in my yard. I cannot give enough of it away, much less use enough for cooking. I burn it in my fireplace too.

What is the opinion on pecan in the smoker? It seems to burn with more "soot" than the others. Am I right?

thanks
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Unread 06-04-2009, 10:18 AM   #2
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I like to use Pecan with fish...
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Unread 06-04-2009, 10:24 AM   #3
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I use pecan as my main wood. I love the flavor. Sometimes I will add a little cherry or apple with it depending on what's cooking.
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Unread 06-04-2009, 10:48 AM   #4
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Pecan is a preferred smoking wood for many people. I'm a cherry person myself, but I do have pecan in my garage and use it on fowl.
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Unread 06-04-2009, 10:50 AM   #5
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I use Pecan and Cherry exclusively, been doing that for a couple years now.
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Unread 06-04-2009, 10:51 AM   #6
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If pecan grew where I lived, that, cherry and apple would be about all I would use.
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Unread 06-04-2009, 10:54 AM   #7
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I use Pecan for everything,I have Mesquite in my yard but don't use it.
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Unread 06-04-2009, 11:01 AM   #8
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I am a big fan of pecan as well, when I can get it.
Use it on chicken and pork as often as I can.
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Unread 06-04-2009, 11:07 AM   #9
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Pecan is awesome. I use that and mesquite a ton.
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Unread 06-04-2009, 11:18 AM   #10
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I love pecan on hogs and beef. Think of it as a very mild hickory since they are both in the same "tree family".
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Unread 06-04-2009, 11:36 AM   #11
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Quote:
Originally Posted by NCGuy68 View Post
I love pecan on hogs and beef. Think of it as a very mild hickory since they are both in the same "tree family".
That's the way I size it up too. Milder than hickory, about equal to oak.
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Unread 06-04-2009, 11:39 AM   #12
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Quote:
Originally Posted by NCGuy68 View Post
I love pecan on hogs and beef. Think of it as a very mild hickory since they are both in the same "tree family".
Bout the same here. It's mostly all I use since we have 100's of pecan growers in the area and when they prune in the winter, they let you go in and haul off all you want for free if you ask very nicely. I also burn it in the fireplace and firepit, cause..........well it's all I have and I have so much of it that I'll never use it all for just cooking.
I like to use the small batches of cherry, apple, maple, oak barrel, etc that I have as complimentary woods or when I do fish or chicken. But pork and beef seem to take on the pecan very well.
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Unread 06-04-2009, 11:43 AM   #13
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I know it's a little off topic but I have been using Almond wood lately because I can get it from one of the farmers at the market. Good stuff. Now one of the other farmers is giving me cherry wood. I am in heaven!
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Unread 06-04-2009, 04:39 PM   #14
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pecan is just were i like my smoke.
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Unread 06-04-2009, 04:51 PM   #15
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Quote:
Originally Posted by Bigmista View Post
I know it's a little off topic but I have been using Almond wood lately because I can get it from one of the farmers at the market. Good stuff. Now one of the other farmers is giving me cherry wood. I am in heaven!
How do you find the almond to be, Mista?
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