Pecan

Rich, nutty and slightly sweet — Pecan sits perfectly between mild fruitwoods and stronger hardwoods.

It adds complexity without aggression, making it one of the most versatile smoking woods available. Works beautifully on pork, poultry, beef and even cheese. Produces a warm, golden colour on meats.

A favourite of Texas pitmasters for good reason. If you're not sure which wood to start with, start here.

The only major tree nut native to North America, with a nutty, sweet smoke.

The word “Pecan” comes from the Algonquian word “pacane,” meaning “nuts requiring a stone to crack.” Native to the Mississippi River region, pecan trees (Carya illinoinensis) have long been a staple in Southern cuisine, valued for both their nuts and smoking qualities.