hey, @canta.
All of that food looks delicious, and hosting papa-pepper and family has got to be a singular experience. I'm glad to see this all happen.
On a side note about the pecan wood and the cooker—that isn't a pellet stove, right? You're putting in decent sized pieces of wood into it. I imagine, they still must be cut smaller to get enough wood in.
I've not seen a stove that essentially takes wood logs before, so that's why I'm asking. Does pecan give the meat a sweeter taste to it?
I’m not the best at explaining it, but I found a chart online. “Sweet and mild with a flavor similar to hickory but not as strong. Tasty with a subtle character an all-around superior smoking wood. Try smoking with the shells as well. Good for most things including poultry, beef and cheese. Pecan is the best for that beautiful golden-brown turkey.”
I removed pork because I don’t eat or suggest eating it. Here is the link to their chart.
Posted using Partiko iOS
Wow. Alright. Thanks for this. I've never even thought about using pecan wood or shells for smoking meat. Great idea, and sounds like the flavor is awesome, too.
Now I just need to find some pecan trees or shells! First, I need a smoker, though. Oh, well. One thing at a time. :)