Pecan delivers a mild, nutty flavor with a subtle sweetness and only a light edge of smoke. It is one of the sweeter smoking woods, closer to a fruit wood in strength than to hickory, which gives food a smoky flavor that stays in the background. That balance is why pecan suits long cooks like a holiday turkey, where a heavier wood would turn the meat bitter.

Yes, pecan is one of the best woods for chicken wings. The nutty smoke colors the skin and adds flavor without the heavy punch you get from a bolder wood, so the chicken wings taste smoky and clean rather than acrid. Smoke the chicken wings at 250 with indirect heat for about two hours, then crisp the skin over higher heat. A brown sugar rub recipe rounds out the sweetness pecan already brings to the wings.

We sell pecan as splits and boxes rather than bagged pecan wood chunks, but the two work the same way once they hit the fire. A wood chunk is just a smaller piece that smolders for a shorter run, which is handy in a kettle or a charcoal grill. If you want chunk-sized pieces, our 8-inch pecan splits break down into wood chunk portions that drop right onto coals. For a long cook in a smoker, full splits feed smoke flavor at a steadier rate and give a more consistent burn than loose wood chunks. Either way, you are burning real pecan, not a compressed wood chunk product or filler.

Pecan is a top pick for cold smoking cheese because its mellow, nutty character will not overwhelm a block of cheddar or gouda. Keep the temperature low, under 90 degrees, run a thin pecan smoke for two to four hours, and let the cheese rest for a few days so the flavor settles. The same gentle quality that makes pecan pair so well with cheese is what makes it work on fish and vegetables.

Yes. A pecan tree is a species of hickory, so the two share a similar smoke chemistry. Pecan just carries it lighter, with more sweetness and less bite. If you already cook with hickory and want a softer result on poultry or turkey, pecan is the natural step down, and the two blend well when you want something in between.

All of our cooked wood is naturally aged and seasoned in the Texas sun and is customized for cooking BBQ. We then flash dry it in the kiln according to the USDA requirements. The wood is treated at a minimum of 160 degrees Fahrenheit for 75 minutes.

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Yes! Custom orders are always available. Just send us a message below with exactly what products you are wanting, quantity, and where it's going and we will review and get you a quote.

We have a no return policy, however in the case, if you have received the wrong product, you have 30 days after receiving your item to request a refund.

To start a return, you can contact us at sales@butlerwood.com. If your return is accepted, we’ll send you a return shipping label, as well as instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted