Found a bag of Lumberjack pecan pellets in the garage. Who has experience with them?

Is it the blend or 100% pecan?

I've use the Pecan blend on briskets and beef rib roasts.  Haven't tried it on anything else but I like it on beef.

A pecan tree is a type of hickory tree.  The smoking applications are similar.

Pecan is one of my favorites for cold smoking.   

*edit, I didn't read the title. 
Pecan is great for all meats IMHO. Like the others have said, it's like a milder hickory. I use it most for Andouille, back bacon and cheese.

I have used it on about everything. To me it just seems a little milder than hickory. I do love it on brisket.

Is it the blend or 100% pecan?

I've use the Pecan blend on briskets and beef rib roasts.  Haven't tried it on anything else but I like it on beef.

Yes it Lumberjack 100% Pecan.

Anything. 

Anything.

I agree. Pecan should work on whatever you want to cook.

My Baton Rouge, LA based family members and their extended friend network make homemade andouille sausage and other various Cajun/creole sausages.  Pecan is the only wood they use for the sausages that get smoked.  They use pecan and other woods for smoking other meats but when it comes to sausage, particularly of the Cajun bent, it's exclusively pecan.  It appears to be tradition down there, at least in parts of Louisiana. 

I love chicken smoked with pecan wood.  It is my favorite wood for chicken.  I do use apple and cherry sometimes to mix it up a bit.

Agree with all said so far, but I tend to use it on cheese and salmon mostly.

We use pecan wood and crushed pecan shells when we smoke our deer sausage. Comes out great.

Anything.  Pecan and cherry I use the most. Also green mountain blends

Pecan and cherry for almost everything

Candy makes a pecan/cherry comp mix