Have you smoked with Pecan

Discussion in 'Beef' started by oneshot, Jun 16, 2009.

  1. oneshot

    oneshot Master of the Pit SMF Premier Member

    Have you smoked with Pecan???

    I'm curious what your thoughts are on what the flavor is like on beef and pork.

    Any special little tips???
     
  2. fatback

    fatback Fire Starter

    I have used it a couple of time w/ Brisket, and I don't think I would do it any other way now. I typically use fruit wood w/a small amount of hickory with my chicken and pork, but it will be pecan w/ beef from now on.
     
  3. garlic

    garlic Fire Starter

    We have used the shells for smoke and found that it was mild and sweet. Also have used fresh cut trees for fuel, not too bad, a light smoke and good heat.
     
  4. mcmelik

    mcmelik Smoke Blower

    It's kind of tough to get pecan in Iowa but a friend brought me some from his sons house in Tulsa. I used it on Ribs and on Brisket. Now I am out and it's going to be a while before I get more[​IMG]. So I guess it's back to apple and cherry until I can get more.
     
  5. bigsteve

    bigsteve Master of the Pit

    I've used pecan, I like it alone, or mixed in with any number of other woods. It's not as strong as Mesquite and Hickory.
     
  6. I love smoking with Pecan. I use it exclusively about 80% of the time, the rest of the time I'll use it to add to the flavor of the other woods.

    Nothing beats a good rack or 2 of pork ribs with a your favorite dry rub smoked in 100% Pecan.
     
  7. rivet

    rivet Master of the Pit OTBS Member

    Pecan is my favorite next to hickory. I recommend it highly for beef and pork. Did a coule chickens in it once and they were darn good too.
     
  8. I use Pecan almost exclusively down here in FLA. We have a good supply of all over the place. You wont regret using it. It's good to use on Pork, Chicken and fish. Never used it on beef. If you can't find it in your area you might want to check the local Wal Mart to see if they might carry it in bags the way they do mesquite wood chips.
     
  9. wmarkw

    wmarkw Smoking Fanatic

    Yup I love pecan too. Beef ribs smoked in pecan is the way to go!!
     
  10. i like it great thats all i use it has a sweet mild taste
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Nice sweet and mellow taste to most meats. I prefer it with chicken myself.
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    Pecan is one of my favorites. Give it a shot!
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    we in fla do have an abundence of pecan and alot of smokers really like it. I haven't used it yet but will before to long.
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Love it, love it, love it!! It's my 2nd favorite to cherry wood and a mixture of the two is great!
     
  15. Its almost all I use anymore. It is abundant and inexpensive around here, not to mention its good with everything.
     
  16. mtnwalker

    mtnwalker Newbie

    excellent choice!...I had a friend cut one down that was overhanging his house...gave me most all those huge sections that his other friends could not carry off....I cooked over that wood for several years...smells WONDERFUL!...great for cooking....if you have access to it....get all you can!
     
  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I use Pecan, Oak, and Pear or apple If I can find it. Most all my smokes with beef and pork are Pecan. It has a sweet mild hickory flavor. Once I wrap I switch to oak for the heat and its easier to come by. This way I preserve my stock of Pecan and fruit woods. Just my 2.
     

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