I've used pecan wood plenty of times, and have tossed a few shells into the fire just to get rid of 'em, but I've never specifically used the shells in quantitiy as a flavoring. Has anyone tried this, maybe during a "shelling party"? Any other nut shells you can suggest (or warn away from)? I'm mainly wondering if the chemical makeup of the shells is different enough from the wood that there would be a distinct difference in taste, good or bad. Thanks!