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Pecan chunks - a few questions

Matt_inSC
Matt_inSC Posts: 80
edited November -0001 in EggHead Forum
I have some pecan chunks I'm hoping to use for smoking. The chunks came from some cut-offs I had from a furniture project.
Questions:
1. The cut-offs have been sitting outside (uncovered) for numerous months. I don't think there's much mildew at all but want to ask if anyone knows if wood sitting this way is a no-no for smoking. The wood was barn-dried initially.
2. These chunks are a good bit larger than wood chips I've purchased. I think I've seen other posts with similar size chunks as these though. These are no more than an inch thick. Gonna be OK?
3. Any difference in soaking these? Just submerge in water for an hour or so before smoking.

Lastly - I'm doing a couple butts this week - pecan will be OK for smoking the pork, right?

pecan_chunks.jpg
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Comments

  • Hoss
    Hoss Posts: 14,600
    You are good to go,my friend.Soak only if you want to. :) Pecan is my favorite smoking wood.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hey Matt,

    A little mildew shouldn't hurt, try a few pieces before you put food on and see how they smell - if they smell good your OK.

    The size is fine.

    No need to soak.

    Pecan is great for just about anything.

    Good luck,

    Gator

     
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  • BayouMark
    BayouMark Posts: 284
    No need to soak your chunks. I get my pecan from old piles of it lying around usually near a construction site or road work. I just fire up the old Husqvarna and before you know it I got PECAN! :woohoo:
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I never soak my chunks. I also use some chunks larger than what you have there. I alternate between hickory and pecan on my butt cooks. Some folks say one or the other is better but most folks say its all good. Put you a few down low in the lump and then throw a few on top. You will love it!
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  • Avocados
    Avocados Posts: 465
    Those look terrible!!!

    Send them all to me and I will take them off your hands :evil:

    I also love to use pecan with pork. Often will mix them with a little hickory (about 1/3 hickory to 2/3 pecan since the pecan is a milder smoke)
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  • TNmike
    TNmike Posts: 643
    They look fine to me. Pecan is a nice fairly mild smoke for beef and pork, can be over done on poultry but you have to really putting in a lot. Never tried it on fish.
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