No where near the same. You get alot more smoke from a whole pecan. You also get a darker smoke. I like to use pecans early then finish with hickory or apple since their smoke isn't as dark. Smoke in over just pecan you can make light meat look like it's black.

I hate to dispute what you are saying but a piece of timber is gonna me much more dense than a pecan. Therefore it will provide more smoke. Help me understand if I'm wrong. Pecan smoke has always been light for me.

I'm not a hater, I'd just like to understand other folk's experiences. Pecan and apple have done me well in the past.

I got a pallet of dried pecan wood I will usually some throw on my charcoal. I dont have a good smoker but with this outdoor kitchen for the new house I plan to change that and get into smoking.

Fur did you soak the pecans or just throw them on dry?

Not for smoking. Excellent for grilling. Makes a super hot bed of coals. Take a 1" ribeye, grill 30 seconds on each side over direct heat, it's ready to eat.

I don't know about smoking with it , but I will say John Henry's Pecan rub is mighty fine on some butts. Whoa Nelly , makes for some fine BBQ.

I didn't soak them I just threw them on. The put off a whole lot of smoke. IMO, more than any wood that I have used. I figure it's the oil in the nuts that make the smoke

Thanks for the info Fur i will have to try them this weekend.

seems like every time I ever threw pecans in the fire they popped real bad. do you crack the shells first? I'd hate to have them grenading the whole time blowing ash all over the meat.

I crack them.

mm, no popping. I didn't crack them. I know that green pecans pop bad. I know that from burning limbs that fall while the pecans are still in the green husk. I figure once they've fallen they don't have enough moisture in them to pop. Fresh fallen ones might, I don't know.

30 dang seconds?!?! That's still mooing!

I cook mine for 6-7 minutes minimum and that's with 700-800 degrees sometimes.