Pecan Wood?

[SoupDogg77]

I wonder if cow farts smell like chocolate milk?  I did a quick Google search and it looks like the 'wood dust' related cancer was from exposure to sawdust and wood dust on the job at a sawmill. Found to be about 50% more at risk.

[MikeRocksTheRed]

I wonder if cow farts smell like chocolate milk?  I did a quick Google search and it looks like the 'wood dust' related cancer was from exposure to sawdust and wood dust on the job at a sawmill. Found to be about 50% more at risk.

That makes sense.  The issue is with inhaling wood dust, not from actually burning it.

[brewtownbeatdown]

I wonder if cow farts smell like chocolate milk?

Sh!t, seems like a WKC scientific experiment should be in order. 


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[crowderjd]

It was chunks!  I never do chips.

[brewtownbeatdown]

It was chunks!  I never do chips.

Thanks for the heads-up. Grabbed two bags on lunch break. I'm good until May. $4.88 for 570cu.ft. (6x the Weber bag) from Western Premium BBQ Products.


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[Big Dawg]

Stopping there this weekend.  Thanks for the tip!





BD

[landgraftj]

Not a big fan on the Weber chunks. Burn too fast and seem really dried out. Get all my wood from fruita wood in Colorado. Excellent products and customer service. Cut fresh when ordered too.

[jdefran]

I saw this stuff last weekend after spending $20 at Lowes on some wood chunks. Let us know how it is!

[kettlecook]

Pecan produces the mildest smoke of the hickory family, and goes with anything. It also burns at lower temps than oaks or other hickories. I've brought back several loads from my parents place in MS, and it's only negative is that it can be quite knotty and crooked grain, which makes for harder splitting (like the piece below) and a little tougher to get thin blue smoke. So I would HIGHLY recommend already cut and kiln dried pecan.

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[1buckie]

Pecan produces the mildest smoke of the hickory family, and goes with anything. It also burns at lower temps than oaks or other hickories. I've brought back several loads from my parents place in MS, and it's only negative is that it can be quite knotty and crooked grain, which makes for harder splitting (like the piece below) and a little tougher to get thin blue smoke. So I would HIGHLY recommend already cut and kiln dried pecan.

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Thanks for the pic.......that Meathead guy has a blurb about wood that talks about the climate & soil being pretty important as to how trees grow & how the wood turns out...here, sacramento (most trees per square area of any city in the world except Paris) they grow like weeds & are real straight & true, the nuts rot before you can get any good ones & if they don't get curtailed, will crack concrete or foundations they are growing next to........wood's OK for smoking, but there's oak all over the place too & apple that can be had for cheap & free......

[AcrossFromHoss]

Love pecan on beef and pork it plays well with oak. Definitly works best as a compliment to other woods over using it alone. Great score enjoy !

[MrHoss]

I'm with AFH on this one. Works great with oak. Did some beef jerky a while back and that combo was a big winner.

[crowderjd]

Here's the pecan that is at Walmart:

[Grizz]

I lOVE pecan!!!  I have bags of hickory, pecan, and apple, and more times than not, I run out of the pecan before I do the other two. 

[Davescprktl]

Like the idea of pecan wood but I don't want to get a whole bag and then realize I do not like it.  There are a lot of pecan trees in Arizona.  I see if I can get some trimmings.