I have fallen in love with the flavor of Pecan pucks. I smoked some chicken thighs, breast tenders, and my last pack of Muledeer vineson back strap for 1 hour and then finished them on the old charcoal grill.
One word to describe the flavor: UNBELIVABLE !!!!
These little cook-outs will continue for a loooong time.
This piece of equipment the (OBS) and the advice I glean from the forum is just incredible.
I like pecan too. Used to use almond wood for smoking and pecan is comparable. With the DBS, I find myself leaning towards fruit and nut wood, but I still manage to toss in some hickory on the pig. With the beef, I'll use more of the stronger woods, hickory and mesquite.
I am finding it becoming one of my favorites too. Love the taste on sausage especially.
Nice flavor on bacon also.