• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

New to smoking meat

Probably calls them "pehkahns" like a dang communist. :tearsofjoy:
So you know the correct pronunciation, and yet continue in your ignorance...shameful. ;)

A pee can is something you find in a shooting house next to an empty pack of cigarettes and spent casings. A pecan is a wonderful tree that produces edible nuts and a subtle yet delicious smoke flavor on the grill.
 
doompecan.jpg

But yeah... the fruit woods are delicious too. I haven't tried cherry but apple is awesome, especially with pork.

My general rule is that "lighter" flavor woods go better with lighter meats and vice versa.

Something super heavy like hickory or pee-kan might be a bit overpowering for a white fish whereas a fruit wood would be a bit better.

Or you might like super heavy flavors with lighter meats, the possibilities are endless
 
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?
 
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?

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.
 
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.
 
Yeah, pecan is light in my book. Oak can be pretty strong, and mesquite is just too much for my tastes. I generally only smoke roasts for an hour or so. Chicken, chops, steaks, and other small stuff usually gets 30 minutes tops and then I finish it either without smoke on the smoker or in an oven.

Honestly, I usually just grill on charcoal and throw a handful of chips/twigs/bark on there nowadays. Smoke to me is like salt. A little is awesome, a little more is good, and a little more is nasty. ymmv
 
Heavier might not be the right word for pecan...I guess sweeter than hickory is a better way to describe it? I ain't no flavorologist...

As much as it makes me a heretic here in TX mesquite is probably my least favorite that I've tried so far.
 
Pecan and hickory are often interchangeable and many times will be sold in the same bag. Most people can't tell the difference in flavor. The pecan is slightly milder than hickory but if you blind folded some "experts" they won't be able to tell the difference. My favorite all time wood goes to apple wood. With a close second going to cherry.
 
Back
Top