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RE: Papa Pepper, Pecan and Progress!!!
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. :)