Swapped my charcoal for pecan wood chips on a whim, got this weird floral taste I wasn't ready for

Last Sunday I was out of hickory and figured I'd try the bag of pecan I had sitting around. Threw it on a rack of spare ribs. The smoke flavor came through real light, almost sweet. Not bad but not what I wanted for pork. Anyone else run into a wood that just didn't match the meat they planned for?

3 comments

3 Comments

kai_ramirez3818h ago

So you're telling me pecan is too light for pork, but isn't that exactly the point of trying something different? I mean, you went into it knowing it was a gamble, and now you're complaining it didn't match up. Maybe the problem is you're expecting every wood to hit you over the head like hickory or mesquite. I've thrown pecan on chicken thighs and got a real nice subtle sweetness, way better than the usual apple or cherry. Sounds like you just weren't ready for a lighter touch on those ribs.

the_sage12h ago

Yeah pecan on chicken thighs is where it really shines, gave mine this mellow sweetness that apple never quite hits.

thomasb4112h ago

Pecan on chicken is the way to go, I've been saying that for years.