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Using Pecan Wood Chips and Shells for Smoking Meats

Smoking with Pecan Wood Chips and Shells

Not only is a meat smoker a great gift idea, but smoked meats are a popular staple at holiday feasts. Many Americans choose to smoke their turkeys versus slow cooking or roasting it in the oven. With the holidays fast approaching, we offer our advice on how to successfully smoke your meats with pecan wood or shells.

First, run your pecan wood chunks through a shredder. This breaks the wood into good sized pieces. Pecan hulls or shells are also an option. Due to the smaller size of the chips and shells, they provide a burst of natural, mild smoke flavor to foods. Soaking wood chips or shells in water for about 30 minutes generates steam that adds moisture and heat to the smoking process. This method also prolongs burning time.

The key with wood chips/shells is to deny the wood of oxygen so it smolders and smokes. Pecan is a recommended smoking product for poultry, beef, pork, lamb, and game meats. You can use your pecan chips and shells in smoke generators, electric/gas/charcoal grills, and smoke boxes. Check with the manufacture of your particular smoker for instructions on usage.

Pro tip: burnt wood chips will generate a bitter smoke.

Interesting links:

An Illustrated History of Barbecue in America

Smoking Tips: Wood Pellets, Chips, or Sawdust