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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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09-06-2004, 10:55 PM
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Pecan Hulls
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? Sounds nuts to me. (OK, OK, I couldn't resist... I don't actually know what pecan hulls would taste like in smoking ) ;-) Dana 
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09-06-2004, 11:01 PM
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Pecan Hulls
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
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10-06-2004, 01:05 AM
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Pecan Hulls
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? Aub da lurk I'm guessing that you mean the outer hulls, not just the shells? If so, just make sure that they are dried. They will be bitter if you use them too green. BOB The shells work, too, but add *very* little to the smoke. Not worth the effort, IMO
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10-06-2004, 01:23 AM
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Pecan Hulls
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? Aub da lurk They're superb for smoking and I wish I had a good supply. Wrap 'em up in several layers of heavy duty foil and don't put them over really hot coals or the foil will burn through and the shells will burn right up. They smell *so* good... Jack Curry
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10-06-2004, 02:03 AM
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Pecan Hulls
In article , 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? Pecan and hickory nuts are decent smoke fodder but are not as good as the wood. Use them sparingly and keep sniffing the smoke as you go - if you add too many you can footch it up pretty badly. monroe(speaking from youknowwhat)
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