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Anybody like pecan wood?

post #1 of 47
Thread Starter 
Was at Ace Hardware with the wife who was buying plants or something. Happened to need wood chunks and they had some on sale. Just used up the last of my apple chips, so I thought I'd try something new. Choice was either mesquite or pecan. I chose the pecan. Has anybody used it a lot? What is it like? Anything it's particularly good smoking with? Thanks.
post #2 of 47
Have only used it briefly ... but it was wonderful!!!! I reccomend using it for chicken and any kind of fish ....
It is very mild and therefore suitable for anything that calls for a subtle smoke. icon_smile.gif
post #3 of 47
Msmith told me it was the best and I thought a mix of pecan and mesquite was the best. Pecan is now my #1 choice and I like to mix mesquite in w/it. A pecan/mesquite mix has an awsome smell. I only use those two and love it on everything.

Great choice! Did you get a pallet of it? If not I know there is plenty of pecan down in se ks, Baxter Springs area. As soon as I get me a stick burner I'm gonna head over there, do some fish'n w/some friends and bring home a car trailer full of pecan wood.

Let us know how you like it and stop by SC when you go see the inlaws. I always have beer and we can smoke somethin'. We have a bucket calf that I'm ready to cut up anytime now...................mean little _________!
post #4 of 47
Yes sir I am a pecan wood man all the way. Never used the chunks all I use is splits, just make sure it is not green.
post #5 of 47
I use a lot of pecan wood. Probably because where my house sits used to be a pecan orchard. So anytime I or my neighbors trim our trees, I always keep it and let it age for awhile.
I was shopping for groceries the other day and I decided to try something new, so I bought a bag of apple wood. I'm gonna use it this weekend if its not still raining. I think you'll like pecan.
post #6 of 47
Thread Starter 
Sound like I'll like the pecan then! Smoking for 15-20 people on next Saturday (my 30th birthday!), and will be most likely doing some ribs, pulled pork, and salmon. My uncle and aunt live in Miami, OK--only maybe 30 minutes from Baxter Springs, so I'll have to look into getting it down there if I like it. Going to Hays this weekend for Memorial Day (and can't use my smoker all weekend icon_sad.gif ), but I don't think we'll make it that far west. Have to take a rain check. icon_smile.gif Take care.
post #7 of 47
pecan rocks- if ya can - being in kansas, oak for heat & length & pecan for taste.
post #8 of 47
and you will like apple, that is my wood of choice, mind you i have been smoking alot with hickory lately...

if you get a chance, try some maple (if you havent already)...imparts a nice sweet smokey flavor
post #9 of 47
Pecan is my second favorite after plain old fashioned Hickory. I have also heard tell of using the Pecan shells or whole nuts, but never tried it, seems like that might give off bitter smoke. It is getting a little harder to find folks willing to part with it though, it does take like sixty years to make a good batch of the stuff.
post #10 of 47
I just started using pecan beause I had not been able to find where I live. I tried it once, then saw that some of the chunks I got were moldy so I threw them out. Goona have to get some more. I really like cherry too.
post #11 of 47

Similar Threads on Using Pecan Shells

I don't know if anyone uses the similar threads at the very bottom of the page but I have learned to love them...

I just looked at the bottom of this post and there is several similar threads on using pecan shells.. one of them has several folks attesting to the fact that pecan shells are ok to use.

Here is one of the threads from "down under" (very bottom of page):

http://www.smokingmeatforums.com/for...read.php?t=817
post #12 of 47
in texas pecan is premium(east texas -no mesquite) in the old days.. campfires were made w/ scrub oak, spanish moss & pecan hulls- eat the nut burn the hulls or soak the hulls-you never cooked out or camped unless ya used scrub oak & pecan hulls or soaked pecan hulls in yer coffee...not in a coffee pot but in a cast iron dutch oven.
post #13 of 47
i use oak, pecan, mesquite, and silver maple. mesquite is my favorite. i get all my wood free, i just have to cut it and split it myself.
post #14 of 47
My favorite is apple. I'd like to try the pecan, but I can't find it around these parts...
post #15 of 47
I ROAMED AROUND EAST TEXAS AND THE I 10 CORRIDOR THEN UP I 35
IN THE HILL COUNTRY--FOR MANY YEARS....

THE 1ST PRIZE BRISKET sandwich had mesquite...
i dont know if the great sauce at goodes made it #1

the #2 prize brisket sandwich went to a cajun quick stop that used only pecan...---man it was great.--sauce just o k ...

you will like the pecan..

some folks tell me a 50/50 pecan and apple is nice...PDT_Armataz_01_22.gif
post #16 of 47
my fav is also apple and i cant find it round these parts either...
post #17 of 47
Here in Ontario, I can get pecan chips at our local hardware store.
post #18 of 47
Maple sounds very good. I never thought of maple before. Ill have to look for some next time I'm at the store. Thanks.
post #19 of 47
We've got probably 100+ pecan trees at my in-laws farm. We probably have two or three chords split at any given time. I've been using it for years in place of hickory or mesquite. Another trick I congered up several years back was saving the hulls when I crack pecans. When I cook on the charcoal grill on the patio, I'll take a handfull of hulls and soak them as you would hickory or mesquite chips. Then when the coals are ready, I drain the water and sprinkle them over. That will make a steak very flavorable, indeed.

I still use mesquite when cooking the dove or fajitas, but the pecan is my 'go-to' wood for smoking.
post #20 of 47

Someone mentioned not to use green Pecan wood.  I just cut up a downed limb. Why do I want to wait for it to dry?

 

Thanks all.

 

JD

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