BBQ with Franklin: The Wood Pt.3

[Toronto]

Hopefully this isnt a double post:

https://www.youtube.com/watch?v=ucUy1k86GdA

(Hmmm, doesnt want to imbed for some reason.)

 

[RW]

Franklin's comments on pecan wood have been discussed here:
http://www.bbq-brethren.com/forum/showthread.php?t=147556

 

[JS-TX]

Cool, thanks.

 

[---k---]

Thanks for posting. Not much new info, but good to see.

 

[Toronto]

Judging from the first three videos you can tell they are really aiming this from the total n00bs perspective. I dont expect anything ground breaking in this series to be honest with you.

 

[HogFan]

First time I've heard that pecan is stronger than hickory.......

 

[tish]

First time I've heard that pecan is stronger than hickory.......

Since I've been here, I've always heard folks say it was the other way 'round.

 

[landarc]

There are elements of pecan that some folks, mostly those that like a stron hickory smoke, do not like about pecan. They are closely related woods, and it is likely, that depending on region, there are differences in the woods. Pecan has a wider range of growth, so it is likely that is varies more. For me, the local source for pecan are very mild, but, I have bought pecan that was every bit as strong as hickory.

 

[Wampus]

I also thought I saw a video somewhere where he uses white oak. He called it "post oak" in this video and I thought that "post oak" was a term for red oak.

I'm just saying that there's a difference in red and white oak. Depending on which oak he's talking about, that may also be the difference with the comparison between oak and pecan.

I also always thought pecan was a little milder than white oak. Red oak seems to have a little more flavor than white.



Of course, I could be COMPLETELY wrong here too.

 

[HogFan]

Post Oak is a separate species of oak (not red or white).

 

[HeSmellsLikeSmoke]

Post Oak is a member of the white oak group.

http://en.m.wikipedia.org/wiki/Quercus_stellata#mw-mf-search