I know hickory is a popular choice for smoking food.
Does anyone enjoy any experience next to pecan tree wood? I believe it is within the hickory family connections. I want to build a smoker, and I hold an excess of this wood available to me. Will it work capably. How roughly the flavor?
Thanks
Answers:
I live contained by the BBQ income of the world!! The Midwest. Lots of folks out here within the KC region use Pecan wood. I resembling it mixed beside Apple wood for Pork ribs & Brisket. It's not as overwhelming as using Mesquite or Hickory.
Just remember, when smoking ( ribs,brisket or doesn`t matter what..)
low & slow!! Keep your smoker around 165-185 degree.
Other Answers:
Try a few pieces past you filch adjectives the wood. It have a strange odor that abundant folks don't contemplation for. It's also massively smokey, so don't use deeply of it. Might try soaking a few pieces and using it next to regular coals first.
pecan is virtuous wood for bbq-ing. I usually use oak and throw a few sticks of pecan on as the afternoon go on.
Source(s):
Experience
PECAN - A cool burner. Nutty and sweet. Tasty next to a subtle behaviour. Good next to steaks, ribs, and cheese.
http://www.eaglequest.com/~bbq/faq/8.html
PECAN - Sweet and mild beside a flavor similar to hickory. Tasty beside a subtle part. Good next to poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood.
http://www.bbq-porch.org/faq/08-1.asp
As for chicken, when competing I'll use a 50/50 mix of apple and pecan wood. Found that straight pecan can be too strong a flavor for chicken, but cut it down a bit beside apple and it's great. In olden times I own used one and only apple and found it to my inclination as ably. Just devise the added little flavor from the pecan help. When cooking at home, I'll even use ginger wood for poultry.
http://www.bbqnfools.com/bbq_with_wood.htm
PECAN WOOD CHIPS Use beside trout, pork, lamb and duck
http://www.thehomechef.net/wood_chips.htm
Any giving of nut or fruit stance tree is suitable for using as a source of smoke. Try a short time contained by a barbecue first. Use green or soaked chunks surrounded by foil laid on the residue, and it will furnish you an perception of the flavor of the smoke. It is said to be totally similar to hickory, but not as strong. I've never used it though.
Source(s):
20 years of home hose down smoker experience
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