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Author Topic: Pecan Wood?  (Read 7713 times)

Craig

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Re: Pecan Wood?
« Reply #30 on: February 14, 2016, 06:56:41 PM »
Huge pecan fan. Love it with beef and pork. Especially beef!

pbe gummi bear

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Re: Pecan Wood?
« Reply #31 on: February 14, 2016, 09:12:51 PM »
I was blown away the first time I smelled pecan smoke wood. It adds a really nice flavor to everything.
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crowderjd

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Re: Pecan Wood?
« Reply #32 on: February 14, 2016, 10:00:25 PM »
I've been a huge fan of the pecan so far.  Used it with sausages once, and tri tip twice.  Great for both.
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Tommy B

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Re: Pecan Wood?
« Reply #33 on: February 17, 2016, 08:53:59 AM »
I love pecan but mostly use it for shorter cooks. It's a great smoke wood but I have found it to be a little over powering for long cooks.
« Last Edit: February 17, 2016, 08:56:35 AM by Tommy B »
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iCARRY

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Re: Pecan Wood?
« Reply #34 on: February 17, 2016, 10:58:17 AM »
Pecan goes great with my meatloaf. Probably making it this weekend.


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mrbill

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Re: Pecan Wood?
« Reply #35 on: February 17, 2016, 06:42:55 PM »
while I prefer peach wood(i'm a Georgia born boy and I like the subtle flavor it gives the meat), it's not easy to come by living in Tx. mesquite, hickory, oak and pecan are all easy to get. of those, I prefer pecan. hickory and mesquite, in my opinion, are too strong and overpower the flavor of the meat. oak is useable and gives a decent smokey flavor to some meats, but I feel that pecan gives a better flavor/taste to anything it's used with than oak.
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AZRaptor

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Re: Pecan Wood?
« Reply #36 on: February 17, 2016, 07:41:22 PM »
I use pecan wood in my reverse flow offset smoker for everything which means I always have splits available to chop up for when I smoke on the kettles.
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Jon R.

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Re: Pecan Wood?
« Reply #37 on: February 20, 2016, 03:30:58 PM »
Next to mesquite, pecan is my go to wood for smoking.  It is a great wood for smoking all types of meat.

MikeRocksTheRed

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Re: Pecan Wood?
« Reply #38 on: February 22, 2016, 09:47:41 AM »
Next to mesquite, pecan is my go to wood for smoking.  It is a great wood for smoking all types of meat.

Interesting.   I personally think mequite is a bit to heavy for most of the cooks I do, with one exception...Pizza.  Apple and Pecan are my go to woods for everything else.
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