Smoking Wood Test: Pecan

Time for another smoking wood test. This time some store bought Pecan chunks.

Once again, the mix is Salmon, Tilapia, pork, chicken, beef and a potato. There is no seasoning other than some oil to promote moistness. As usual, the test is performed in the mini-WSM (Weber Smoky Mountain) using the single smoking wood and Royal Oak lump charcoal.

I have also installed a dome thermometer in the lid to compare readings with the Maverick remote.

Weather is 81°, sunny and light wind (13 mph.)

4:12 PM		Meat, fish and veggies on!
4:23	235°/150° (*)
4:28	230°	Holding off on the temptation to open the bottom vent, recalling that the grate always tends to read low on the mini.
4:40	242°/270°	Beef patties! Still on the counter. So I took the fish off and put the beef patties on.
4:59	243°	Just ordered LOTR-EE (BR) :D
5:25	227°/170°	Burger patties shrinking so they're off. Checking temp on the pork and it's at 160°. I'll wait for it to hit 165° to allow the chickenlegs to finish.
5:39	245°/°	Pork at 168245°/° - time to take the remaining meats off! (Chicken, pork and a split spud.)

(*) grate/dome - Grate is measured at the top grate using the Maverick remote and dome is read from a dial thermometer installed through a hole in the cover.

Here is what the results looked like:

Here's an initial impression of the flavor added by Pecan:

• Chicken legs - mild very pleasant smoky flavor.
• Pork country rib - subtle pleasant smoky flavor.
• Tilapia fillet - mild smoky flavor.
• Beef patties - extremely subtle, not sure I can even taste the smoke.
• Salmon fillet - mild smoky flavor.
• White potato, halved - mild smoky flavor.

Overall, Pecan reminds me a bit of cherry in that it seems to work well with fish and fowl and is relatively mild. This is a surprise as I expected something more along the lines of Hickory.