Pecan Firewood

Folks who smoke barbecue already know pecan wood is special, that sweet, slightly nutty aroma is legendary in competition BBQ circuits. But what a lot of people don't realize is that pecan is also an excellent heating wood. It's in the hickory family (Carya illinoinensis), and it burns like it. If you're in the South or Midwest and you can get your hands on pecan, grab it.

Pecan clocks in at 21.1 million BTU per cord with a dry weight of 3,400 lbs, same numbers as green ash, actually. But the burn character is totally different. Pecan throws excellent coals that hold heat for hours, and the fragrance is genuinely pleasant. Not overpowering, just a warm sweetness that makes the whole house smell good. Compare that to its cousin shagbark hickory, which hits harder at 25.3M BTU but is tougher to split and less available. Pecan gives you most of the hickory experience in a more manageable package.

Splitting is medium difficulty, not a cakewalk, but not the nightmare that elm or beech can be. Straight-grained pieces pop fine with a maul. The twisted or crotchy rounds might need a wedge or a second swing, but nothing that'll ruin your afternoon. Green weight is 4,172 lbs per cord, so hauling fresh-cut rounds is a workout. Worth it, though.

Plan for 18 to 24 months of seasoning. That's the one real downside, pecan is slow to dry. The density that makes it burn so well also means moisture hangs on. You really want to split it soon after cutting and get it stacked with good airflow. Don't pile it in a tight heap and expect results. Browse the firewood types guide and you'll notice the best hardwoods almost always need the longest seasoning. That's the trade-off.

If you're anywhere pecan trees grow. Texas, Oklahoma, Louisiana, Georgia, up through Missouri and Illinois, keep your eyes open. Storm-downed pecans show up on Craigslist, and orchard owners sometimes give away old trees for free. Pecan is rated excellent overall, and it honestly earns it. Incredible for cooking, phenomenal in a wood stove, and that smell alone makes it worth the wait.