Preparation

• Pecan logs can be used to create the fire, but this uses a lot of wood in the process. In most cases the pecan logs are chipped or shredded to form small pieces, then used to create the smoke on a charcoal, gas or wood fire. Some pecan smoking wood comes in chunks. While chunks do burn longer, you will need more to begin with to get the same amount of smoke. Pecan shells can also be used.
  
  

Use

• Before starting the barbecue, soak the chips or shreds in water for 1 hour. Soaking causes them to burn slowly, giving off the maximum amount of smoke. The drained wood goes into an aluminum pan or pouch that is placed directly onto the hot coals. Gas barbecues often have a special compartment to hold the wood chips. A handful of pecan chips is all that you need to provide plenty of smoke. Throw on another handful of wood every hour to keep the smoke going.
  
  

Acceptable Wood

• It is vitally important that you use only wood that is labeled for food use, or wood that you have chopped yourself. Do not use lumber or treated wood of any kind. Treated wood contains poisons intended to protect the wood from insects. These poisons can be harmful to humans.
  
  

Flavor and Appearance

• Pecan wood has a deep smoke flavor that goes well with the pork barbecue favored by Southerners. The trees grow in the South, so it is natural that Southerners would pair the flavor with their favorite recipes. Smoking gives the meat a "smoke ring," or pink coloration in the meat. Inexperienced cooks might mistake this color to mean that the meat is not done. When in doubt, use a meat thermometer to determine doneness.