Pecan and wood seasoning

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joel11230

Smoke Blower
Original poster
Mar 21, 2016
133
16
Would you look at that. I just loaded my truck to the max with pecan wood for 40 bucks! My question is how good is pecan for smoking? What cuts do you smoke with it? And how long does it take for wood to become seasoned? Thank you kindly. I'm still learning.
 
I always use oak for cooking heat and apple, cherry or hickory for flavor. I know folks who use pecan for flavor. I think some folks use flavor wood or a mix for complete cooks. I just never have. As for seasoning hardwoods, I think that it usually takes a good year to get any variety of hardwood to a point where it is sufficiently dry to smoke or cook without any moisture to contaminate a smoker with creosote.

Good luck with your pecan. I think for $40, you got a great buy.
 
I always use oak for cooking heat and apple, cherry or hickory for flavor. I know folks who use pecan for flavor. I think some folks use flavor wood or a mix for complete cooks. I just never have. As for seasoning hardwoods, I think that it usually takes a good year to get any variety of hardwood to a point where it is sufficiently dry to smoke or cook without any moisture to contaminate a smoker with creosote.

Good luck with your pecan. I think for $40, you got a great buy.
I usually use hickory or mesquite for flavor. I'm looking for oak for heat but couldn't pass this up.
 
Delivered to CA for ???

Great find!!!
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I mix pecan with several different fruit woods or hickory for a nice flavored smoke. It's not readily available in CA, so I substitute almond for pecan most of the time.
 
<chuckles>

IMHO there is no better nor versatile woods or smoke. I love the color as well as the smell. Also, the pecan shells smoke just as well as the wood if you get all the nut meat out the shell. Its bitter.

http://www.smokingmeatforums.com/t/153699/national-finals-and-smoked-chicken

http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

Mixed with a little Cherry, note the red hue.

http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

It's really my favorite smoke oh and BTW it does sausage and andouille great. I can't imagine andouille smoked with anything else.


Sausage & Andouille


Pecan shells


Trust me, you are going be so happy you spent that 40.00!
 
IMHO there is no better nor versatile woods or smoke. I love the color as well as the smell. Also, the pecan shells smoke just as well as the wood if you get all the nut meat out the shell. Its bitter.

http://www.smokingmeatforums.com/t/153699/national-finals-and-smoked-chicken

http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

Mixed with a little Cherry, note the red hue.

http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

It's really my favorite smoke oh and BTW it does sausage and andouille great. I can't imagine andouille smoked with anything else.



Sausage & Andouille



Pecan shells




Trust me, you are going be so happy you spent that 40.00!
Awesome, hey if you're ever in Sw Kansas look me up. You can have some
 
Great Buy!

Pecan is awesome on chicken. mix it with apple or cherry for pork. its a great wood and really good on anything.

Happy Smoking,

phatbac (Aaron)
 
Wow. That sausage looks amazing! Unfortunately no pecan wood around my parts. Would love to try some.


Depending on your climate it might take a year. When I get fresh wood normally in the spring. I stack it up on my deck. You don't want to put it on grass or the bare ground. Or the bottom pieces will rot and get bugs/critters. I found that if I stack wood in early spring. By late summer early fall it's good to go. You can tell wood is good to go. By looking at the ends. The will start to develop cracks. I wait for it to season and transfer to the garage. Sometimes it's hard to get seasoned wood. So you go with green and wait on it.
 
Wow. That sausage looks amazing! Unfortunately no pecan wood around my parts. Would love to try some.


Depending on your climate it might take a year. When I get fresh wood normally in the spring. I stack it up on my deck. You don't want to put it on grass or the bare ground. Or the bottom pieces will rot and get bugs/critters. I found that if I stack wood in early spring. By late summer early fall it's good to go. You can tell wood is good to go. By looking at the ends. The will start to develop cracks. I wait for it to season and transfer to the garage. Sometimes it's hard to get seasoned wood. So you go with green and wait on it.
Thanks for the tip.
 
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