Soaking the shells in water for about 30 minutes before cooking adds moisture and flavor to the smoking process. This method also prolongs burning time.

As the first circular economy product from our 4 Fungi’s team, this product provides you value by creatively looking at existing waste streams with fresh eyes. Our farm partners have a lot of agricultural waste that takes up valuable land and generates methane, a potent GHG, in the process.

4 Fungi’s initial idea for pecan shells as a mushroom growing substrate wasn't as successful as we were hoping; our mycologist let us know it wasn’t as available enough to our mycelium as a nutrient source to be the highly productive medium we were thinking it might be (we’ve got plenty of other ag waste that’s already doing the trick!). And so our chefs starting cooking with the shells, and low and behold, they are as effective as pecan wood in infusing flavor into smoking and grilling food! So this product reduces waste and prevents the need for pecan tree wood at the same time!