How Smokin’ Pecan Is Bringing Heat to the Pellet Industry

Pellet smokers have become an increasingly popular staple in American backyards over the past several years, and the trend shows no sign of changing anytime soon. A wide variety of products at almost every price point can be purchased everywhere, from big box stores to specialty BBQ supply shops to local grocery stores. 

Smokin’ Pecan is a relative newcomer to the pellet industry that, lately, I have seen BBQ enthusiasts post about on social media. Now with four generations in the pecan business, Newell Atkinson IV led his family business on a journey towards making high-quality pellets using pecan shells in 2019. I had the opportunity to chat with Newell and his daughters, Chelsea and Brianna, about how Smokin’ Pecan is producing pellets while also focusing on sustainable practices.

The conversation below has been lightly edited for clarity.

Smokin’ Pecan is a new company that makes pellets using 100% pecan shells. (Photo by Smokin’ Pecan)

The Smoke Sheet: How long has your family been in the pecan business?
Smokin’ Pecan: My grandfather, Clay Meyer, started harvesting, selling, and raising native pecans in the 1940s – 1945 or somewhere thereabout. My dad, Newell Atkinson III, was going to school at Texas A&M and got involved in pecans in the early ‘60s in pretty well all aspects of growing, production, harvesting, and marketing. We were raised in it. I mean, we were loading sacks in the back of feed stores and grocery stores at 6 or 7 years old. I've seen this business from A to Z and Z back to A. We have seen the business from Georgia all the way to the mountains up above Mexico City. So we’ve experienced a broad spectrum of the pecan business.

Newell Atkinson IV (left) and his family have been in the pecan business for four generations and started making pellets in 2019. (Photo by Smokin’ Pecan)

TSS: What gave you the idea to start making pecan shell pellets?
SP: We began shelling pecans in Louisiana in the mid-90s. Naturally, we are in the business of producing pecan meats, and as a byproduct, we have the conch shell. So we've always been interested in alternative uses and other markets for the shell and other avenues to use the shell. We kind of saw the pellet thing emerging. We thought, what have we got? We have wood – it's just in the form of a shell. About three years ago, we set off on this mission to develop a pecan shell pellet. It took two and a half years to develop a pellet that is 100% single species.

Smokin’ Pecan pellets work well with various proteins, including beef, pork, and poultry. (Photo by Smokin’ Pecan)

TSS: What makes Smokin’ Pecan Pellets unique?
SP: We could have made a pellet the way most of the standard pellets are made within 30 days. The pellets that are out there, they've got their methods, but we wanted to be 100% pecan, 100% all-natural, with no additives. None of which make up a lot of the other pellets in the market. So the path was tough. It was tough to get there. But we got there. We started seeing the pellets, we started tasting, testing, and seeing how they burned. We've had experience with the heating of the pecan shell because of our other ventures, but we didn't have the knowledge of how they were going to produce smoke. The key has been to get the right structure, the right mix to make that smoke. So, it's been a real challenge. We see it as something that's got a lot of future, and we put a lot of effort and a lot of energy into it daily.

TSS: What are some of the other uses for pecan shells besides pellets?
SP: We've been in byproducts with the conch shell for a long time. There are several byproducts that use them. Pecan shells can be used for sandblasting, cosmetics, landscaping, charcoal, and biofuels, just to name a few.

Smokin’ Pecan pellets burn hotter and last longer than many standard pellets. (Photo by Smokin’ Pecan)

TSS: You named all these other uses for pecan shells. What was it about barbecue that made you want to jump into that arena?
SP: I was raised on the Gulf Coast of Texas, where pecan wood and pecan-cooked barbecue was just part of life. Every town on the Gulf Coast has got a couple of barbecue joints. Back in the old days, where I was raised in Wharton, Texas, there was a barbecue joint there called Soul Sisters Barbecue. I was raised in barbecue country. I mean, that's just the way of life – it's barbecue on Friday, Saturday, and Sunday.

TSS: Creating pellets using pecan shells seems like an innovative and ecologically-friendly approach.
SP: You know we are one of the most epic examples of a sustainable renewable. There’s no logging, no sawing, no trucking up and down the road to haul logs. And pecans grow on pecan trees year after year. Minimal ecological impact. It’s just really a great green ecological product. And not only is this a great product for sustainability and renewability, it's just got great aspects to cook with. We knew that pecan shells burned hot because we've done BTUs studies 15 or 20 years ago. So we knew we had a hot burner. With the heat with them, you'll generally see our pellets last longer than the other pellets. Because we've got that heat factor, you don't have to burn as many of them to cook. You use less pellets, you get more smoke, and you get more heat.

While Smokin’ Pecan is a relative newcomer in the pellet industry, its products have been well-received by the BBQ community. (Photo by Smokin’ Pecan)

TSS: How have the Smokin’ Pecan pellets been received by folks from the BBQ community so far?
SP: We've been very fortunate. You may have seen Smokin’ Joe in El Paso [see the Recipe of the Week below]. His first comment when he was cooking was, “these pellets are gold.” We’ve got people testing and using the pellets. We got a customer who went to a competition this past weekend. It was an open competition, it wasn't sanctioned, but kind of a local country cook-off. They had stick burners, and they had a few pellet burners – he was the only pellet burner that made the top 10. How nice. He hit 2nd place with his ribs and 3rd place with his brisket. Again, the only pellet burner up in the top 10. So we're happy to hear good things about our product. It’s what we saw in it, and now other people are saying it also. We're confident in this product. We know it works. We know people love it.

TSS: Have you faced any challenges in entering the pellet industry as a relative newcomer?
SP: Some folks have the perception that our pellets come from pecan wood. Well, no, they’re made out of shells. One of our big hurdles is that we are at a higher price because you’re getting a 100% pecan product. The challenge is how do we get the customer to care that they're getting 100% pecan product? We did a lot of testing on smoke longevity and burn time, and one big point is, the lesser amount of pellets that you’re going to use. 

Smokin’ Pecan pellets will soon be packaged in different sizes, and the company is considering adding BBQ accessories in the future. (Photo by Smokin’ Pecan)

TSS: What else do you have planned for the future of Smokin’ Pecan?
SP: We're currently working on a smaller size in a bag specifically for smoke tubes and other compact pellet grill usage. We are also testing pecan shells for non-pellet users. There have been quite a few orders for the shells. But our main focus is on the pellets. In the future, we'd love to add some type of barbecue accessories, but we're not there yet. For the time being, we've just been so grateful for all the reviews and feedback we've gotten. We are slowly making pin drop in the industry. Once people get their hands on our product, they'll understand.

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Be sure to check out Smokin’ Pecan on their website and follow them on Instagram and Facebook. Also, don’t forget to see this week’s Recipe of the Week from Smokin’ Joe’s Pit BBQ where pitmaster Joe Martinez shows you how to make Texas-style Smoked Turkey Breast with Smokin’ Pecan pellets!

Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet

—Wayne Mueller of Louie Mueller Barbecue spoke with Texas Monthly about cooking BBQ in record-breaking Texas heat.—

HOT OFF THE PRESS

Daniel Vaughn of Texas Monthly spoke to several notable pitmasters about their experiences cooking and coping with the extreme heat in Texas, including Wayne Mueller of Louie Mueller Barbecue. “Mueller said this year’s heat, which has pushed the pit room above 120 degrees at times, reminds him of summer 2011, a record-breaking year that coincided with a devastating drought and wildfires,” Vaughn writes. "Some members of pit crews, who have spent time in the military, have compared the most brutal pit rooms to trekking through the Iraqi countryside with a seventy-pound rucksack strapped to their back—minus the gunfire." READ MORE.

If you’re heading to Texas (even in this heat), one new barbecue joint you should be stopping at is Barbs-B-Q. Daniel Vaughn reports the food is top-notch despite recently opening. “After a few bites, my hands shook with excitement,” he writes. “This trio has found ways to bring new flavors to the most basic building blocks of Texas barbecue.” READ MORE.
 

ADDITIONAL READS

Popular Durham, NC joint Picnic has new ownership.

These are the 3 most overrated cuts of steak, according to Danielle "Diva Q" Bennett.

Here are 10 genius grilling gadgets to improve your BBQ game.

Delish outlines 15 BBQ rubs to use on any occasion.

17th St Barbecue is hosting an exciting KCBS judging class on Aug 19 in Murphysboro, IL.

—Grill Girl Robyn Lindars outlines what grill you should buy in a new video.—

WATCH

What's The Best Grill For You? A Grill Personality Test — Grill Girl Robyn Lindars
With all the grills on the market these days, finding the one that best fits you can be overwhelming. There are over 5 categories of grills in the market (gas, charcoal, kamado, pellet, flattop griddle, hibachi/portable), with new technology coming out all the time. Use these tips to identify which type of grill best suits your lifestyle and personal preferences. WATCH HERE.

LISTEN

Fred Robles of Rio Valley Meat Co. — Tailgate Guys BBQ Podcast
In addition to being one of America’s great pitmasters, Fred Robles wears many other hats in the BBQ world. The 2019 American Royal World Series of BBQ Open Grand Champion runs his own butcher shop (Rio Valley Meat) in Weslaco, Texas, and is president of the Champions BBQ Alliance, a sanctioning body that’s successfully into its third year. Robles also shares information on how you can help legendary pitmaster Robert Sierra in his battle with cancer. LISTEN HERE.
 

READ

The BBQ Companion: 50 Recipe Cards for Grilling Perfection — Oscar Smith
The BBQ Companion is your guide to grilling up a great time—just pull out a card and get cooking in the great outdoors. With fifty recipes in the deck, it’s got you covered for chicken, beef, lamb, pork, seafood, and veggies, as well as options for side dishes and even desserts. In the mood for a classic? Try a barbecued steak with béarnaise sauce, grilled buttermilk chicken, or sticky beef short ribs with bourbon-laced BBQ sauce. Or, if you’re looking for something different, there’s Korean bulgogi tofu, halloumi burgers with peperonata, or rum-spiked barbecued banana boats. Each card comes with a different recipe, with enough choices to keep you cooking all summer. So, just shuffle the deck and get grilling. ORDER HERE.

—Learn how to smoke juicy and flavorful turkey with this recipe from Smokin’ Joe’s Pit BBQ.—

How To Smoke Turkey Breast Like Texas BBQ Joints

By Smokin’ Joe’s Pit BBQ

In this video recipe from Smokin’ Joe’s Pit BBQ, El Paso pitmaster Joe Martinez demonstrates how he cooks the absolute perfect turkey breast. He uses Smokin’ Pecan pellets in his Yoder pellet smoker to smoke a large turkey breast. The simple rub made with black pepper, granulated garlic, and smoked paprika lets the flavor of the smoked turkey shine. You’ll want to give this recipe a try the next time you crave some moist, juicy turkey like they serve at your favorite spots in Texas.

—There are a ton of exciting BBQ events happening this summer.—

August 19, 2023: Blues BBQ Festival 2023 — Manhattan, New York
Get ready for a fun music and food festival in Manhattan. The Blues BBQ Festival returns to Hudson River Park’s Pier 76 on Saturday, August 19. This free, day-long music festival invites exceptional blues artists to perform on our stage. Come for a Saturday filled with great food, great company, and great music. BBQ is typically available from multiple vendors throughout the fest. MORE INFO HERE.

Sept 1-3, 2023: Pinehurst Barbecue Festival — Pinehurst, North Carolina
The Pinehurst Barbecue Festival is a celebration of taste and tradition, featuring award-winning pitmasters from across North Carolina in one of the most picturesque settings in the entire state. Presented by Pinehurst Resort, US Foods, and Our State Magazine, the three-day festival, staged in the Village of Pinehurst, offers a unique culinary experience of various barbecue meats, seafood, and traditional sides, plus bourbon tasting and BBQ classes. MORE INFO HERE.

September 4-7, 2023: Barbecue University 2023 — Solvang, California
BBQ master Steven Raichlen will once again be hosting Barbecue University this year. This time, it will be held at Alisal Ranch in Solvang, California. You'll get a chance to experience Steven’s inimitable teaching style designed to help you take your grilling to the next level and much more. Get ready for Steven’s spontaneous improvisations, the Instagram-worthy presentation table, the final exam, and of course, the coveted Barbecue University diploma. MORE INFO HERE.

September 9, 2023: Pig Island — Staten Island, New York
Back for its 14th year, Pig Island NYC is returning to Snug Harbor Cultural Center and Botanical Gardens on Staten Island for its third year in a row. More than 20 chefs will come together for this pork-laden festival and compete to see who has the most delicious dish. There will also be craft beer, hard cider, spirits, and other food offerings. BUY TICKETS HERE.

Sept 27 - Oct 1, 2023: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. MORE INFO HERE.

November 11, 2023: Holy Smokes: A Lowcountry Barbecue Festival — Charleston, South Carolina
Holy Smokes BBQ Fest will be returning for its 3rd annual event with over 40 of the country's most renowned pitmasters and chefs gathering once again in North Charleston to celebrate the culture, history and traditions of American barbecue. MORE INFO HERE.

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