[Sca-cooks] Smoked Meats in Northern Europe

grizly grizly at mindspring.com
Sat Oct 7 11:47:37 PDT 2006

-----Original Message-----
> > > > As for pecan, did you know you can just use soaked pecan shells for
smoking and it comes out wonderful? No sense using the wood when
you use the nutmeats for something else. Also good just for throwing
on the briquette coals when grilling.< < < < <

Apple and pecan mix is my smoke wood of choice, when I can find them at the
same time.  Sweet from apple and a little sharpness from pecan.  Both are
reasonably subtle in my experience as compared to hickory.

niccolo difrancesco

More information about the Sca-cooks mailing list