Hi Rick, good that you asked. I smoked a 9 lb roast and a 10 lb brisket this past weekend in pecan wood for my first time. The pecan wood came to me well recommended and with promise of greatness.
Hate to say it but I was disappointed. It is a bit (just a leetle leetle) bit stronger than apple, not as strong as the cherry two weeks prior, and nowhere near hickory, oak or mesquite which I prefer.
Now take this as opinion only. I am from the "more is better" kinda thinkin' for the most part, and maybe I have just not tasted enough pecan. I thought it was waaayy too mild for the rub (which I made mild on purpose, not a mesquite kicker) and the meat (beef) I smoked.
Maybe for pork loin or chicken I would recommend pecan, but for beef, I am stickin' to the traditional woods. For me hickory and mesquite.
It is a smooth, nice wood, and if it is available, go for it. I think I am going to pay more attention to the wood/meat combination in the future.
Good smokin' whatever you decide!