jspradley
Active Member
- Joined
- Jul 2, 2019
- Messages
- 186
So...is it Pican, y'all?
Probably calls them "pehkahns" like a dang communist.
So...is it Pican, y'all?
So you know the correct pronunciation, and yet continue in your ignorance...shameful.Probably calls them "pehkahns" like a dang communist.
We don't see much pecan (sorry I'm a yankee) up north unless you buy it. Only used it a couple of times and it seems to laydown a lighter smoke compared to hickory. Good for seafood maybe? Do you guys use it on fish or shrimp down south?
From my limited experience, it seemed lighter than alder or apple. Both times I used it was the same batch of chips so who knows .... the bag said pecan.I've used it with Hamachi and Mackerel, it's alright for fish, it really shines with pork and red meat IMO. Makes KILLER beef and venison jerky.
I prefer something lighter like alder or apple for fish.
From my limited experience, it seemed lighter than alder or apple. Both times I used it was the same batch of chips so who knows .... the bag said pecan.