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Pecan wood? Too Smokey??

Laxin16
Laxin16 Posts: 62
in EggHead Forum
I've been messing around with different types of woods and every time i use Pecan wood to food comes out too smokey. I don't use very much so my question is "Is Pecan a good wood for the cooking?" 
Follow me on Instagram @ BeantownBBQ 

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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Use it all the time on chicken and pork.   Much more mild than hickory. 

    Poultry will take on a lot of smoke so less is better there. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Just my experience, but I've ruined one cook with pecan.  I added too much and it was a 1.5" diameter branch with bark.  I would remove the bark on all smoke wood as it can contaminate the cook with mold and environmental debris.  If you cook super hot it doesn't matter as much, but I don't think the species is your issue.  Also, if you don't like a particular wood's smoke taste, don't use it.  What works for you will take trial and error.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    Laxin16 said:
    "Is Pecan a good wood for the cooking?" 
    Pecan wood is spectacular. It and oak are my woods of choice for taste. You say that you are using a small amount and yet your food is to smokey. Makes me wonder if you are using green or semi seasoned wood. Green wood can certainly be used with good results, but it requires a little extra finess when used in a Kamado style smoker. If you are using chunks, try using chunks that are half the size that you are using now. Use the same amount of wood, just half the size so it can burn easier. Without being there I can't say that this is the issue or not. But I'm willing to bet that halving the chunks will at least help. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stlcharcoal
    stlcharcoal Posts: 4,759

    Pecan is like hickory, just not as strong.  I like sugar maple better.

    I like the cherry, apple, peach, or just about any fruit wood.

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  • RRP
    RRP Posts: 26,455
    I love pecan!!! Here's a hint - save your cracked pecan shells- they also produce a fine tasting pecan smoke!
    Re-gasketing the USA one yard at a time 
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  • Acn
    Acn Posts: 4,490
    stlcharcoal said:

    Pecan is like hickory, just not as strong.  I like sugar maple better.

    I like the cherry, apple, peach, or just about any fruit wood.


    Sugar maple is absolutely fantastic!

    LBGE

    Pikesville, MD

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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Pecan is what I like the most!  But you must be judicious with poultry, as stated above.  For some reason, poultry will suck up the smoke and get way too smoky.  For a boston butt, I typically only use a few chucks spread thru the lump pile.

    LBGE since 2014

    Griffin, GA 

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  • fishlessman
    fishlessman Posts: 34,594
    i use hickory bark and pecan but always mix it with 2 parts fruit wood to tone it down, or just a tiny hint of mesquite to tone it up =) i pick the hickory bark right off the tree and put it right into the egg mold debris and all =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,594
    should also note, i only use pecan on turkey
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • 4Runner
    4Runner Posts: 2,948
    I really like pecan too.  I have moved to post oak now and like it a lot.  The family doesn't like it too smoky and po seems to be a sweet spot for is.  Just order another box from http://www.fruitawoodchunks.com
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • tfhanson
    tfhanson Posts: 219
    I just tried pecan this weekend for the first time on my brisket.  Worked great for me and the family.  SWMBO does not like too much smoke.
    Johns Creek, GA - LBGE and a some stuff
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  • Laxin16
    Laxin16 Posts: 62
    Thanks for the replies! I cooked a whole chicken this weekend and perhaps I used too much? I was very cautious when adding to wood and it came out too smokey. Perhaps, it was the lump i used as it was the bottom of the bag too? Either way, i will try pecan again on pork or beef.

    Laxin   
    Follow me on Instagram @ BeantownBBQ 

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  • tfhanson
    tfhanson Posts: 219
    On chicken I only use Apple.
    Johns Creek, GA - LBGE and a some stuff
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  • ChillyWillis
    ChillyWillis Posts: 893
    @Laxin16 out of curiosity what lump are you using? Maybe that's why it's coming out too smokey. 

    I've found that smoke from bad lump (like cowboy for example) can ruin a cook very quickly by adding a "sooty" smoke flavor, especially on poultry.  

    nowadays I only cook poultry over lump like rockwood or wicked good. I won't put a spatchcock on over royal oak anymore for that exact reason. 
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  • SGH
    SGH Posts: 28,989
    ChillyWillis said:

    I've found that smoke from bad lump (like cowboy for example) 
    The only thing that has ruined more food  than Matchlight is Cowboy lump. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I've never had a problem with cowboy or the stubbs (same company) lump.   
    ______________________________________________
    I love lamp..
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  • henapple
    henapple Posts: 16,025
    Pecan and apple on chicken...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Pecan I've found is great on poultry and when used as a combination with another wood on butts.  And as always Oak is King on Brisket. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited April 2015
    I also found pecan to be pretty strong. I enjoyed it but it definitely was a strong flavor.  I dont use much and I "cut it" with fruitwood. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Chowman
    Chowman Posts: 159
    Thanks @RRP about pecan shells!  Any experience with pistachio nut shells ?
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  • Sookie
    Sookie Posts: 335

    I did a prime rib this weekend with it and it turned out REALLY good. 


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  • Lmidkiff
    Lmidkiff Posts: 442
    Yesterday I mixed pecan and hickory and the ribs came out great. 
    McKinney, TX
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  • RRP
    RRP Posts: 26,455
    Chowman said:
    Thanks @RRP about pecan shells!  Any experience with pistachio nut shells ?
    LOL - not for smoking but years ago I made hundreds of little mice whatnots for my wife's service club to sell at craft sales! I would cut the bodies on the band saw, knock off the square edges on the belt sander, then stain the piece dark. Then glue a set of those blonde shells on as ears and spend  30 seconds adding some paint touches! They sold for $3 each which always amazed me! Later on I altered the mouse position from low to sitting up to relaxed and even added a piece of rubber band for a floppy tail! Those would go for $6 and were HOT items year after year! 
    Re-gasketing the USA one yard at a time 
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  • fiver29
    fiver29 Posts: 628
    First thing I thought when I read the topic was "when do you add the food after adding the wood?"  I usually add food about 5-10 minutes after to let the white smoke burn off.  It switches over to blue smoke and then I add the food.  I know some will let it go 20-30 minutes and add food once there is a thin blue smoke pouring out.

    Amount of smoke coming out and the type of food dictate how much is absorbed.  Poultry and fish seem to absorb the most.  Next time I'd give it at least 10-15 minutes after adding the wood and just a bit of blue smoke is coming out before adding.  If that is still too much I'd give it 20-25 minutes after that.  

    Sounds like some testing is in order to find the amount to your liking.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • Laxin16
    Laxin16 Posts: 62
    ChillyWillis I'm a loyal Wicked Good Charcoal user. It was the bottom of the bag and there was lots of soot in the bag which might of caused too much smoke. 
    Follow me on Instagram @ BeantownBBQ 

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  • KenfromMI
    KenfromMI Posts: 742
    One chunk of pecan and two chunks of cherry for all my Briskets. I don't find it to be overly smokey at all. I don't even keep hickory around as I find it to taste bitter to me and easily over done. 
    Dearborn MI
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  • UCFFAN
    UCFFAN Posts: 38
    edited April 2015
    So I love Pecan too! But.... Cherry, Apple, or Orange are also nice woods. On turkey I use 50/50 apple-cherry maybe 3 chunks each. Low and slow, bout 250 usually. Love Pecan on steaks....Agree on Hickory....hardly every use it anymore.
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  • KenfromMI
    KenfromMI Posts: 742
    I have a box of Pear wood that I haven't tried yet from my father in laws neighbors tree. Wondering what that will be like.
    Dearborn MI
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  • Zmokin
    Zmokin Posts: 1,938
    I use a mix of hickory & mexquite for ribs.

    All other smokes use milder woods.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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