Posted by admin | Posted in BBQ Sale | Posted on 17-03-2010
Tags: chest, smoker, smoking bbq, smoking bbq brisket, smoking bbq chicken, smoking bbq ribs, smoking bbq ribs recipe, wood
Barbecue smokers, a question on the wood of pecan.?
I know is a popular choice of walnut for smoking food. Has anyone experience with pecan wood? I believe it is in the hickory family. I want to build a smoker, and I have an abundance of wood my disposal. Does it work well. What about flavor? Thank you
I live in the capital of the world BBQ! The Midwest. Many people here in KC wood use Pecan region. I like the mixture of wood for Apple pork ribs and chest. It's not as overwhelming as using Mesquite or Hickory. Remember, when you smoke (ribs, chest or other ..) low and slow! Keep your smoker around 165-185 degrees.
SMOKING RIBS IN HD & BBQ-HOW TO SMOKE – FALL OF THE BONE PORK BABY BACK RIBS
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