Pecan smoked chicken?

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Chuck Wagon
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Pecan smoked chicken?

Postby JaCK2U2 » Fri Mar 21, 2008 6:25 pm

Well, I've been in Austin all week. The best thing of the week was that I had an Academy right next door to my hotel. Got 2 bags of pecan chunks. Any of you Texas folks use pecan on chicken? I plan on doing a couple of chickens (halfs) on Sunday, and thought about using the pecan. Usually do hickory. Any thoughts? What about comp chicken (thinking IBCA) around here? Your thoughts would be greatly appreciated!
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Postby OSD » Fri Mar 21, 2008 6:46 pm

Pecan has a very similar taste to Hickory only milder. The smoke flavor is more subtle and won't over power food such as chicken or pork ribs. It's a great smoking wood. :D :D I use it all the time. :D
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Postby ChileFarmer » Fri Mar 21, 2008 7:15 pm

I like pecan wood, use it on most all tender meats.
Also use oak and hickory. CF
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Postby nascarchuck » Fri Mar 21, 2008 8:32 pm

On chicken and pork I use pecan and/or apple. Good stuff.
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Postby TX Sandman » Fri Mar 21, 2008 8:44 pm

Pecan is my favorite smoking wood. It's got a similar flavor to hickory, but there are mild sweeter tones to it. It's not as strong as hickory can be, but you can still get that good smoke flavor. I really love mixing it with a fruit wood for pork.
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Postby JamesB » Fri Mar 21, 2008 9:15 pm

I have yet to find anything that pecan does not go great with... I use it for everything!


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