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RE: Papa Pepper, Pecan and Progress!!!
hey, @canta.
All of that food looks delicious, and hosting papa-pepper and family has got to be a singular experience. I'm glad to see this all happen.
On a side note about the pecan wood and the cooker—that isn't a pellet stove, right? You're putting in decent sized pieces of wood into it. I imagine, they still must be cut smaller to get enough wood in.
I've not seen a stove that essentially takes wood logs before, so that's why I'm asking. Does pecan give the meat a sweeter taste to it?
I’m not the best at explaining it, but I found a chart online. “Sweet and mild with a flavor similar to hickory but not as strong. Tasty with a subtle character an all-around superior smoking wood. Try smoking with the shells as well. Good for most things including poultry, beef and cheese. Pecan is the best for that beautiful golden-brown turkey.”
I removed pork because I don’t eat or suggest eating it. Here is the link to their chart.
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Wow. Alright. Thanks for this. I've never even thought about using pecan wood or shells for smoking meat. Great idea, and sounds like the flavor is awesome, too.
Now I just need to find some pecan trees or shells! First, I need a smoker, though. Oh, well. One thing at a time. :)