Burnt Pecan wood produces excellent coals. The quality of coal is determined by the amount of time for which it keeps burning and provides a decent amount of heat. It does not let the heat extinguish early. This can be a good or bad thing depending on your preference! Coal from some other woods like pine and cedar burn out fast, and they cannot provide heat for a longer duration of time.
It also leaves behind a very low amount of fine ash. Pecan contains around 12 percent sap or moisture content, but it does not affect the quality of firewood because it dries well and does not lower the burning characteristics of the wood. Fully seasoned Pecan wood produces a very low amount of smoke, making it a safe option for burning. However, unseasoned or green Pecan wood takes more time to burn produces more smoke. It also increases the likelihood of creosote buildup in your chimney.
Pecan wood smells great. It is among the top fragrant firewood. It produces a decent aroma that lingers in the room even after the fire has long burnt out.
It smells like pecan nuts with a touch of vanilla — you may find it quite appealing. Its smell is a premium characteristic of this wood. Due to its smell and low smoke, it is used to flavor food in cooking. Furthermore, it is recommended to split while fresh because it is easier to work with.
Dried wood or wood having knots can be difficult to split. It is preferable to use a mechanical splitter. If you have one available, do that. Wood is split because large-sized logs of wood cannot fit into your fireplace with ease. The second purpose is to accelerate the seasoning process as it would provide a larger area for moisture escape. Pecan firewood is considered among top quality firewood, although there are a few firewood species that produce more heat compared to it.
It sparks very low, it is preferred over other woods for its aroma which is pleasant and not too intense. However, its high price restricts its wide use as firewood, and commonly it finds its excessive use as a fruit tree.
Its price is its only down point for its firewood use, otherwise indoors or outdoors, pecan is great firewood to burn and enjoy. It is widely used to smoke food. Chefs all over the world prefer it for cooking. It adds a sweet and nutty flavor to meat, which improves its taste and aesthetic value. Seasoning of wood means drying the firewood to decrease the moisture level below 20 percent.
In general, hardwoods take more time to dry out as compared to softwood. Pecan is a hardwood; it may take at least 6 to 8 months for seasoning however it is recommended to season it for one year at least for excellent quality firewood.
You can also dry firewood in a kiln but it may not always be accessible. But it is preferable if you have success with a kiln because it speeds up the drying process and produces uniformly seasoned firewood. Proper seasoning is necessary so that firewood can show its excellent properties like the smell, heat output, and coals. Since the pecan tree is in the same family as the hickory tree , the burning characteristics between the two are very similar.
In fact, many would argue that pecan even holds the upper edge because of its smoking qualities and low amounts of leftover ashes. However, the kind that you use for firewood will likely be the one found growing in the United States, Carya illinoinensis. It is cultivated for its nuts - yes, the same kinds of nuts that taste great in your favorite Thanksgiving Day pecan pie. The average pecan tree will grow to about feet tall and they have a moderate growth rate, meaning they will grow around feet per year.
Grown in 15 states in the southern United States, the trees are best known for their fruit, the pecan nut, which is sold commercially. The trees grow in climates that are hot and humid for long periods of time and lumber produced from the tree is prized for making great furniture. Perhaps the only downfall to the pecan tree is its limited growth range since it's confined to the southern United States, however, there are some varieties that can be successfully grown in northern cooler climates and parts of the upper Midwest.
As a general rule, all nut and fruit bearing trees will make good firewood. Similar to burning hickory, the wood has great coaling qualities, burns long and hot, and leaves behind only a small amount of fine ashes, which is great for using in a wood stove. Pecan firewood is likely to be available in areas, of course, where you might find pecan trees being grown, such as Kentucky and Texas.
After seasonal trimming, many orchard owners are happy to give the wood away so they don't have to deal with all the branches. Since pecan trees are grown out in the open, they grow pretty wide and can range from around feet across. Different varieties of trees have different quality wood, some splits better than others. The bark pops, but barkless wood does not. I like it fine but won't go to the trouble of getting more, the oak I use splits easier and stays stacked better with more btus.
The Pecan is bad to twist as it dries, my double stack 24' long has sagged in the middle and now sits on pallets where it spilled.
I consider it my shoulder season wood. ChillyGator said:. Nov 20, Kansas. I dont know about BTU's it has. But throw some of those shavings and branches in while your BBQ your Steaks.
It compliments red meat real well. Dec 15, 2, Greenwood county, SC. Like the others said, its in the Hickory family and should preform sinilar. Looks very similar to pignut hckory. Thistle Minister of Fire. Dec 16, 4, Central IA. Wood is same as Hickory in the hardwood lumber business. Thanks Thistle, I am going there with a friend his family has pecan groves and these are the thinings.
Jan 20, Central Oklahoma. A lady in my neighborhood had a huge native pecan tree. Boring beetles got the best of it and it was difficult to split. Burned hot and fast. Made lots of ash. Not my preference over oak but it worked great in the shoulder season. Not worth going out of my way for. I'd rather have white Oak or Black Jack Oak any day. Jan 28, 14 Southeast. I've burned a good bit of it. I have just picked up about a cord of pecan.
Trees were cut in June and the wood was up off the ground, much of the moisture was already left the wood.
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