Sounds good, I'll give pecan a try.Dirtytires wrote:I've used nothing but pecan for years. I've not yet found a meat that it doesn't like.
I says in the comments they are using hickory.Militant83 wrote: ↑September 14th, 2019, 8:23 amDirtytires,
I am glad it isn't that expensive here but you are in the Desert so I can see the influx in rice there. What actually got me curious about if the wood type really mattered or not when burning it down to coals and cooking direct was this Youtube video about Scott's BBQ in Tn. They don't say what wood they are burning unless I missed it, but in part of the video it looks like they are burning down any kind of hardwood scraps and logs they have to make coals. I know when cooking direct you don't get as much of the smoke flavor profile as you do when actually smoking indirect and cooking with a fire rather than coals which was another reason that peeked my interest on does the species of hard wood really matter when cooking direct over coals.
https://www.youtube.com/watch?v=MQfBqLK8vs4
Where are you located?Pete Mazz wrote:Wish I had a source for pecan.
Bucks County, Pa (about 45 minutes NE of Philly)