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Pecan to smoke a turkey? How long to 'cure'?

post #1 of 9
Thread Starter 

I thought about using some pecan wood in my smoke vault for turkey.  I had a small limb fall on my place.  It was not rotten or anything, but im not sure how 'green' it was.  Anyway, I took my really sharp hatchet and went to work getting small to large chunks off.  I have enough to fill a gallon container which will be plenty of smoke.  I will get more soon.  Anyway, do I need to let the wood cure or something, or just be 'dry'?  Its sitting in a container open, and it feel dry and smells like pecan wood, but im not sure when I can actually use it.

post #2 of 9

Dead wood or green wood.... makes a big difference. If its dead wood then its probably dryed out. If it was live then its definately green. if green it needs a bout 6 months to cure. It will be right and ready for next summers somes.

 

If its green and you use it, it will smoke some and can create a sappy smoke called creosote. Like they put on the telephone poles to keep the bugs out. That should tell you how it will taste to you, even the bugs won't eat it. Well maybe its a little less concentrated. I don't much care for my chicken tasting like old telephone ploes....LOL

 

Make sure and remove the bark if an older tree. The bark is porous and will collect tuff in it that you won't like, also its not hard wood.

 

The more air you can get around those chips the better to season.

 

If you still don't know, try throwing something like a pork chop or check thigh on the grill and see. But you should know if the wood is dry and read to use.

post #3 of 9
Thread Starter 

I really dont know how to tell if it was dead or green. I know the ends would 'snap' off, not bend and be ripped off.  I don't think a green limb would have just fallen out of the blue.  If I find some dead wood and do the same thing, then I can use it right away correct?  I know I have some 6 month old limbs around!

post #4 of 9
Last year I policed up some Peach limbs that were casualties of a storm and stashed them under a Cedar tree to season. This year I broke out the chopsaw and cut me some nice peach smoke-wood chunks. I plan to use some of these for the Thanksgiving turkey cook.

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post #5 of 9
Thread Starter 

Dude...a miter saw...why didn't I think of that!

 

How do you remove the bark?

post #6 of 9
Quote:
Originally Posted by brazosdog02 View Post

Dude...a miter saw...why didn't I think of that!

How do you remove the bark?
whittle it off with my pocket knife.

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Edited by Bama BBQ - 11/8/13 at 10:37am
post #7 of 9

MAn you guys are lucky! Pecan and peach wood!!! All I have around me are Pondorosa pines, Jack pines, and Juniper, non of which are very useful for smoking!

post #8 of 9
Quote:
Originally Posted by dirtsailor2003 View Post

MAn you guys are lucky! Pecan and peach wood!!! All I have around me are Pondorosa pines, Jack pines, and Juniper, non of which are very useful for smoking!
Not good for smoking but juniper berries are great when curing Italian meats like Capicola or Bresiola.
post #9 of 9
Quote:
Originally Posted by Bama BBQ View Post

Not good for smoking but juniper berries are great when curing Italian meats like Capicola or Bresiola.

Good for making gin and vodka too!

I do harvest and dry juniper berries and use them on my pastrami!
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