I am anticipating a lot of my customers will be ordering more pecan wood for sale this coming season. Pecan wood for smoking creates some wonderful meats, pork and chicken. Pecan is over my go to wood. My wood recipe is 50% Pecan and 50% of one of my other specialty woods like Apricot wood since I have had a surplus of it this past season. Everyone is different so or wood recipes differ. I sell to a client of mine than own's a BBQ restaurant. His wood recipe has never changed. 50% Pecan and 50% Hickory. And those are excellent ribs of his!
Our pecan wood for sale comes from the Cross Timbers region of the United States. This is pecan wood coming from our state pecan orchards with a history of well producing pecan operations. One reason we love pecan wood is because it can be used with everything from beef, pork, grilled fruit and vegetables. Pecan wood is not too overbearing like Mesquite wood often can be.
Pecan wood is also really good mixed with other types of smoking wood to give you the best smoking wood outcome. If you are smoking pork or beef ribs, I would encourage you to combine pecan wood with hickory wood. Pecan helps the ribs fall of the bone and the hickory gives it that all american flavor that we all know well.
I have recently been smoking pork with a wood recipe of Persimmon wood and Pecan wood. Persimmon has a great aroma and creates a lot of great smoke and combined with the Pecan wood it makes it a really unique wood recipe. Persimmon also grows in the Cross Timbers region area of the United States and is not very available in other parts of the United States. We are lucky to be able to offer to your Persimmon wood here at Upchurch Cooking Firewood.
Since we are at the wood shop smoking meats often, we get to try out so many different smoking wood recipes. Another smoking wood recipe to mention is a combination of Apricot smoking wood and Pecan wood. Apricot has a great fruity flavor and also burns longer that the other fruit woods. Some compare Apricot smoking wood to Peach wood. This has been a smoking wood recipe of Apricot and Pecan that I have really enjoyed.
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