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Pecan: MMMmmmmmm


Master of the Pit
OTBS Member
Joined Apr 1, 2014
Yesterday I tried smoking with pecan chunks for the first time, and I love it. I got a whole chicken, then butterflied and brined it.  I opened a bag of mesquite charcoal under the brand name El Gallito, the little rooster, from a little Mexican store nearby. (I love shopping in small ethnic groceries.) I thought it would be briquettes but it's lump, big pieces. I started the fire with split maple in the charcoal, then ran it on the pecan chunks with a little more maple at the very end.

The aroma is fantastic. This morning I'm still smelling it on this shirt I was wearing while smoking. Linda left a plate of bones on the kitchen counter, and this morning the kitchen smelled exactly like a smokehouse. I'm not sure how much of the flavor came from the mesquite so I'll try cooking something with that alone. And, I'll go get another bag of it.

Side note: Back in the 1990s I was working in the grounds crew of a small college. They were set to demolish a house that had a mature pecan tree in the yard, the only pecan I've ever seen here in central Ohio. They were only waiting for the power company to come and remove a wire running through the branches. This was before I started smoking, and I wanted the wood for the fireplace. But they smashed and trashed the tree with a bulldozer when I wasn't there, and I was furious. BTW they also did that with a mature black walnut tree.

Sun and record warmth today, snow tomorrow.


Master of the Pit
Joined May 12, 2013
Hello Guys.  Pecan is only JUST second to mesquite in south Texas.  What I use for my English friends is 50% pecan, 25 %cherry and 25% oak.  That is my "go to" mix for everything.  Maybe a bit strong for fish but I am not a fish smoker.  I will use 100% mesquite for myself.  I am lucky my British wife likes it.  It is not to everyone's taste.  Can be a bit "heavy" and for NO use with fish.  I would eat cardboard smoked with mesquite; but I grew up gnawing on mesquite smoked brisket! Mesquite was the fuel and mesquite was the smoke. 
  Keep Smokin!



Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Joined Jun 20, 2013
We use a lot of pecan here--its Miss Linda's favorite, and I really like it too.  But hickory is my choice for most everything.



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
I use hickory, oak & pecan splits.

It's what's available around here.

I have to say I do like hickory the best.


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