Ribs and Pecan

[Craigar]

Hmm...now I'm going to have to find some pecan. I mostly use peach on pork, especially ribs, and every once in awhile apple.

[HouseHomey]

I know that cook EXACTLY. Cherry and pecan always one of the two.

[HawkerXP]

Pecan is my poultry wood. Love the color is gives chicken and turkey.

[jfmorris]

Pecan is a favorite of mine. I used to have a large, mature pecan tree in my backyard at another house, and I always gathered and saved all the dead wood and sticks it would drop. I've not bought any pecan chunks in a long time, but will have to remember to bring it back into the rotation. Lately I've just been using hickory (or oak from my wood pile).

[texastweeter]

As Thunder77 said, I use pecan exclusively on all feathered things. For all thing swine, I use hickory. Different strokes.

[klflowers]

Apple and cherry have been my staple; recently tried some peach. Honestly I can't say I taste much of a difference between the fruit woods. I haven't tried pecan; going to have to try it out.

[Thunder77]

I love pecan smoke, especially for poultry. It gives the skin a beautiful color!

[AverageJoe]

And now. Thanks to you. I am going to thaw some ribs.

[Bkhuna]

Pecan has become my wood of choice for pork. My wife was never a fan of hickory and of late, it gives my indigestion. So I switched to pecan and like it better. Hard to over smoke with it.

[Anton32828]

I really like pecan. A tasso recipe that I tried recommended pecan chunks, so that was the first smoking wood that I bought at the big-box store. I've tried apple wood and hickory since then. I like the apple wood. The hickory seems much stronger, so I doubt I'll use it "straight," but will use up the bag a chunk at a time to mix with the other woods. For my tastes, pecan is consistently the winner.

Note: I'm using charcoal (KBB) in an upright bullet smoker, a WSM 18-inch.

[Spinaker]

Pecan is a great smoking wood. I wish it grew up here, I would use it a lot more often. It is tough to justify the cost to have it shipped here.

[OmegaDog12]

My "go to" is a mixture of pecan and cherry. The smell and taste is out of this world and the neighbors seem to always "just happen to come by" when they smell this combo

[Rod]

Big fan of pecan. Good looking ribs.

[hubmacfan]

Pecan is my go-to. It's the only wood that I can identify its smoke by smell!

[Dadof3Illinois]

I really like pecan, oak and hickory. The nut wood seems to give me that nice reddish amber color without overpowering the meat with too much smoke.