Rick wrote:Ricky Spanish wrote:Rick wrote:I've smoked fish with apple and thought it fine, but mine is far from the last word on such things.
We tried pecan from pit boss. Wife loves it so we did ribs and pork tenderloins and yeah buddy...pecan is mild.
I've not smoked anything with it, but many down here will toss some pecan splinters on the coals when grilling, and it does add a nice flavor.
You might remember the smilin mallard duck club saga.
The "clubhouse" had several pecan trees so I picked up pecans. A member had lost his keys so I had to at least try to find them. Under the pecan trees...lol.
Eventually a storm came and I discovered the pile of dead branches. Sawed them up and hauled them home.
You are correct. Pecan is great. I used hunks of it for years in my offset smoker.
We thinks it's the best unless you want heavy smoke.
Hickory is good but stronger and mesquite is too much for my yankee taste.
I have a pile of Bartlett Pear tree branches from last year's savagery where I hacked away at one to get a big bee swarm. Apple I have but I'm not chopping on live cherry trees. We have 3. Walnut? Knock yourself out.
Cut em all.
Edit: fish smoked with pecan was barely smoky at all.
It only took 20 minutes. Was actually cooked about right.
We ate it.