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Pecan Wood??????

KentuckyBoy
KentuckyBoy Posts: 28
in EggHead Forum
I bought some pecan wood chips a few weeks ago. I have used it for pork butt and brisket.
I find it too strong for my taste. Does anyone have a suggestion for what to use pecan for?
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Comments

  • RRP
    RRP Posts: 26,455
    That is interesting as pecan is considered a mild smoking wood just like apple, but to each his own. By chance are you using an excessive amount and getting bitter smoke maybe?
    Re-gasketing the USA one yard at a time 
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  • johnkitchens
    johnkitchens Posts: 5,234
    I have never tried pecan but plan too soon. I also heard it was pretty mild. 

    Louisville, GA - 2 Large BGE's
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  • Mickey
    Mickey Posts: 19,768
    Out Texas pecan is mild. I use it all the time and mix with cherry. Question: how much are you using?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • TigerTony
    TigerTony Posts: 1,078
    edited September 2014
    I use pecan chips for smoke on most of my cooks, because it is mild.
    Maybe your problem is the lump. Did you let it burn clear and clean before adding the food?
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • shtgunal3
    shtgunal3 Posts: 6,134
    I use pecan on everything. Love it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • KentuckyBoy
    KentuckyBoy Posts: 28
    Well mistake #1 might be I am using chips instead of chunks. I am using a handful of chips, soaked for about an hour. And I put the chips on as I am adding the meat.
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  • Dobie
    Dobie Posts: 3,458
    Im using pecan chunks for extra smoke these days and its pretty mild, adjust your quantity or switch to chunks for a slower burn.
    Jacksonville FL
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  • badinfluence
    badinfluence Posts: 1,774
    I use pecan chunks for chiken. Mild smoke flavor. I never soak them either. Right on the hot lump.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • anton
    anton Posts: 1,813
    I seem to get really great smoke flavor from chunk, and strong not so great flavor from chips, haven't figured the science out yet. Pecan 3-4 chunks, did a great brisket a couple weekends ago, 6-8 chunks was too strong smoke for me.

     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • RRP
    RRP Posts: 26,455
    KentuckyBoy said:
    Well mistake #1 might be I am using chips instead of chunks. I am using a handful of chips, soaked for about an hour. And I put the chips on as I am adding the meat.

    if you are soaking chips for an hour then those are waterlogged! Keep in mind those chips need to dry out before they can start to produce smoke. In other words you are steaming your meats while that drying is taking place.
    Re-gasketing the USA one yard at a time 
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  • nolaegghead
    nolaegghead Posts: 42,109
    It's probably not the pecan, I would first suspect an acrid fire.
    ______________________________________________
    I love lamp..
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  • DieselkW
    DieselkW Posts: 915
    Pecan is the same genus as hickory, they are very similar.
    • Carya illinoinensis (Wangenh.) K.Koch – Pecan
    • Carya glabra (Mill.) Sweet – Pignut Hickory, Pignut, Sweet Pignut, Coast Pignut Hickory, Smoothbark Hickory, Swamp Hickory, Broom Hickory

    I buy my wood from http://www.smokinlicious.com/index.php?home and have never regretted sending my money to them. Use the smaller chunks, don't soak them, add just before you position the platesetter.

    My pecan wood produces a very hickory like flavor - just a bit less intense. I use it on turkey legs and whole chickens - I like a more aromatic wood for ribs, but I stay away from mesquite, that stuff, for me, is too powerful tasting.

    Any of the fruit woods are worth a try, cherry - apple - peach are my favorites.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Pecan is my favorite smoking wood to use.  I bury a couple of chunks in my lump pile and light in a couple of places.....    

    LBGE since 2014

    Griffin, GA 

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  • Buckdodger
    Buckdodger Posts: 957
    DaveRichardson said:
    Pecan is my favorite smoking wood to use.  I bury a couple of chunks in my lump pile and light in a couple of places.....    
    What Dave does aaand I wait till the smoke has a blueish tint before I put the meat on. Works for me.

    Opelika, Alabama
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  • blind99
    blind99 Posts: 4,974
    I find the little chippies ignite and burn fast and make a lot of smoke. Try putting a single fist sized chunk of pecan juuuust at the edge of the glowing embers. At the end of an hourlong cook you should still have some pecan left, looking like charcoal, and a nice mild smoke flavor.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • nolaegghead
    nolaegghead Posts: 42,109
    If you throw the chips on top, sure, they'll burn fast when you're starting the fire.  If you bury them in the lump they'll be fine.  You're controlling the fire with the amount of air through the dampers.   The wood and lump are both equally flammable - why would the wood burn up first?
    ______________________________________________
    I love lamp..
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  • Mickey
    Mickey Posts: 19,768
    No need to wet the chips/chunks at all. 8 years, 3 Eggs and never wet the chips/chunks.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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