Talked to an old pitmaster at a gas station in Kansas City... blew my mind

I was topping off my tank near Arrowhead last weekend before a cook and this older guy saw my smoker in the truck bed. He asked what wood I use and I said hickory, and he just laughed and told me I'm missing out by not mixing in some pecan for pork. He said he's been doing comps since the 80s and that pecan gives a sweeter smoke without being too heavy. I tried it on my last shoulder and the bark came out way better. Anyone here mix woods or stick to one type?

3 comments

3 Comments

thomas.tyler1mo ago

My smokers the only place I don't mess up mixing things, apparently I've been doing it wrong for years too.

reesemiller1mo ago

Bet your smoker is way more forgiving than my first setup was @thomas.tyler I literally used to mix hickory and mesquite because I thought "more smoke = better" and ended up with meat that tasted like a campfire went through a divorce. Took me a solid year to realize pecan was the answer I needed all along. Now I keep a bag of pecan chunks in the garage and throw a couple in with whatever else I'm burning. Makes everything taste like it has its life together.

alicew6828d ago

Wait are we really saying pecan is the magic fix though? I mean it's great don't get me wrong, but calling it the answer makes me feel like we're glossing over apple and cherry wood lol. Those fruit woods are way more forgiving for beginners than pecan is, especially if you accidentally oversmoke. I burned through a whole bag of pecan trying to get that perfect balance and still ended up with bitter meat half the time. Honestly the real game changer for me was learning that less is more no matter what wood you're using. A couple chunks of hickory or mesquite with some apple thrown in will give you that campfire taste without making your brisket taste like regret.