Im assuming pecan throws out a lot of btu's. Wish I could get some wood like that in my area. Might be tempted to use it with some food for smoking and infusing.
I've never had the pleasure of cutting or burning pecan, but I know for a fact from others that it is a prized smoker wood......I'd be holding onto most of that for cooking and smoking!!
Do you need(want) to have the same amount of seasoning if you are using for cooking over it or any other wood for cooking over? I have some apple branches I recently cut to trim a good size apple tree up. I put the wood in a place I could get back at it easy enough so I will cut it to size and split it. How long should I let it season if I am going to cook over it?
If I am When smoking with wood generally I'll put some wet on but normally its dry cured wood then I soak it in a 5 gallon bucket of water overnight. It then goes on the hot coals soaking wet. Pete
IMO, you WANT the wood to be moist for use in the smoker....that said, I think green wood is fine. So long as you have a heat source that can smolder the wood..... Apple branches and even the bark are great for using in the smoker.....
I received a about a cord of pecan from my neighbor last year got it all split and stacked now if it would get cold here so I can see how well it does. After reading this though I think Ill set several pieces to the side for the smoker. I have heard of using the pecans themselves or just the shells for cooking with Id like to try that too whenever i get a smoker.
I have two good sized trees worth. And I haven't started on one of them yet. It sure is some pretty wood.
Pecan is great for smoking. Only thing about the 440 is we need to get you in the chainsaw area and get a dual port muffler on that bad boy. You will really like it then.