Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: crowderjd on January 28, 2016, 09:10:58 AM
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Hello all,
I got a huge bag of pecan wood for smoking last night at Walmart for $4.50. First off, if this is your thing, you may want to check it out. Secondly, how do you all feel about pecan? What is good with? Let me know!
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Pecan is good for nearly every type of cooks. It's mild and depending on what I'm cooking, I would use it with another type of wood. I usually mix pecan with hickory for pork. For poultry I would mix pecan and a fruit wood such as apple or peach. Or pecan alone is good by itself.
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Another big fan of Pecan here - really nice stuff!
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I actually prefer Pecan for cheese, pork & poultry. Nice mellow smoke. Actually, for pork, it works well in combination with Applewood.
Chunks or chips? How many pounds?
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Milder cousin of hickory, which, personally, I think is kinda sharp-edged.....will go nice with just about anything.........
Here's a bit of discussion......
http://www.smokingmeatforums.com/t/111012/pecan-wood
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Thanks @1buckie @brewtownbeatdown I got a 10 lb. bag.
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I usually use either apple or an apple/hickory mix...so I'm excited to try this out.
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Pecan is money
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I do a lot of smoking with a 50/50 combo of pecan and apple. Use this combo with all pork smokes. I'm going to have to check out my local walmart! @crowderjd - Was this chips or chunks and how heavy of a bag? I used to use chips but use only chunks now. I usually order the weber brand on amazon....5lb bag for $8.97 for either pecan or apple, hickory (I don't really use) and cherry (good for turkeys and other whole birds) are $6.97.
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Not a fan of Walmart, but a huge fan of smoking with pecan wood. Might have to go check it out... thanks for the tip, @crowderjd . I'll 2nd @MikeRocksTheRed 's question... was it the chips or chunks?
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Interesting topic. I recently bought a bag of Weber chunks (Apple) and on the back of the bag was a little chart showing what the different woods pair well with. Pecan caught my eye was the one with the most choices, and was likely to be my next purchase so thanks for the tip!
One thing I wanted to include in the same pic was the warning label right below the chart, anyone have any insight into this?
(http://i1305.photobucket.com/albums/s541/SoupDogg77/Mobile%20Uploads/image_zps2xx56fsp.jpeg) (http://s1305.photobucket.com/user/SoupDogg77/media/Mobile%20Uploads/image_zps2xx56fsp.jpeg.html)
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Oh great now another thing I gotta worry about.
I've got a lot of applewood with bark still on it (they are tree branches I cut). What about bark?
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One thing I wanted to include in the same pic was the warning label right below the chart, anyone have any insight into this?
Apparently, anything that is good, is not good for you in the state of CA. Cow farts lead to cancer in CA.
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One thing I wanted to include in the same pic was the warning label right below the chart, anyone have any insight into this?
Apparently, anything that is good, is not good for you in the state of CA. Cow farts lead to cancer in CA (only the good ones).
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..
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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.
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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.
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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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It was chunks! I never do chips.
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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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Stopping there this weekend. Thanks for the tip!
BD
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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.
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I saw this stuff last weekend after spending $20 at Lowes on some wood chunks. Let us know how it is!
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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.
(http://uploads.tapatalk-cdn.com/20160129/91b16511214752e87b41c24483bb98b6.jpg).
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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.
(http://uploads.tapatalk-cdn.com/20160129/91b16511214752e87b41c24483bb98b6.jpg).
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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......
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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 !
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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.
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Here's the pecan that is at Walmart:
(http://i1028.photobucket.com/albums/y348/jason_crowder1/FullSizeRender%2030_zpsahlwx58d.jpg) (http://s1028.photobucket.com/user/jason_crowder1/media/FullSizeRender%2030_zpsahlwx58d.jpg.html)
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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.
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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.
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Huge pecan fan. Love it with beef and pork. Especially beef!
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I was blown away the first time I smelled pecan smoke wood. It adds a really nice flavor to everything.
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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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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.
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Pecan goes great with my meatloaf. Probably making it this weekend.
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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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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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Next to mesquite, pecan is my go to wood for smoking. It is a great wood for smoking all types of meat.
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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.