I know there is probably a thread on this topic already, but figured I would start a new one and list several questions for those with experience smoking with pecan wood. I've used pecan sparingly from a couple of WesternWoods bundle packs I bought at Academy Sports. I always mixed the pecan in with the other woods I have in abundance (white oak, cherry). I couldn't really taste a big difference with the pecan profile, just maybe a little stronger flavor than when I've used JUST oak and cherry. I'm about to pick-up a truckload of pecan over the holidays from a dead pecan tree at my inlaws in GA. So I'll have plenty to use. A couple of questions... - What meats does pecan pair well with? - What woods does it mix well with? I'm sure it goes just fine with oak. I guess I'm wondering how much pecan vs. oak or cherry I need to use during a cook to really get the full profile. - Has anyone used straight pecan throughout an entire cook? Does it "over-smoke" if you used it straight throughout a longer cook of 8+ hours? Basically, should you cut it with a lighter wood mixed in? Thanks. Looking forward to getting my hands on it.