Smoking meats with pecan wood will give the meat a medium flavored taste that resembles hickory smoked foods. Pecan wood works best when smoking beef, pork, poultry, or cheese. Pecan wood grows in abundance in Southwestern areas of the United States and is ideal for larger pieces of meat that must be smoked for several hours. Smoking meat with pecan wood is a simple procedure that will thrill everyone at your next barbecue.
Things You'll Need
- Pecan wood
- Aluminum foil
- Charcoal briquettes
- Food for grilling
Preheat the grill at 200 degrees for at least 30 minutes before placing any wood in the barbecue.
Soak the pecan wood in a bucket of water for 20 minutes before placing it in the grill. This will ensure the chips will burn longer.
Place a pile of charcoal briquettes on one side of the grill and light the briquettes. This will create a “hot” side.
Place the meat for smoking on the “cool” side of the grill.
Construct a pouch for the pecan wood out of a large piece of aluminum foil. Place the wood into the pouch and poke several holes into the foil.
Place the foil pouch onto the hot coals.
Keep the vent on the lid over the meat, so the smoke can remain over it. Try to maintain a temperature of anywhere from 200 to 225 degrees Fahrenheit.
Keep the lid closed during the entire smoking process. Smoking can take anywhere from 4 to 12 hours, or until a safe internal temperature has been reached for the type of meat being smoked.
- Photo Credit Tom Brakefield/Stockbyte/Getty Images