On Wed, 09 Jun 2004 17:37:00 -0400, Aubrey Green
wrote:

A friend at work says he uses pecan hulls to smoke his meats. There is a
plentiful source near here. Anyone with an opinion on this?

Others here have reported using them with good results. Pecan is an
excellent all-around smoking wood.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology