When Jared Jester describes the journey of Hull & Husk, his Bluffton-based company that transforms agricultural byproducts into premium grilling pellets and feeds, his eyes light up. “We wanted to take what was once considered waste and turn it into opportunity,” he said. “It’s about sustainability, but also about creating products that truly work for people.”
The story begins with pecans. South Carolina and Georgia are steeped in pecan farming tradition, yet every year tons of shells were discarded after harvest. For Jester, who had already proven himself as an entrepreneur in the tech world, this waste stream looked more like an untapped resource.
“I came from an industry where innovation was about solving problems with code,” Jester said. “Here in Bluffton, the problem wasn’t digital – it was agricultural. I asked myself, ‘What if these shells could have a second life?’”
Jared Jester, Founder & Chairman of Hull & Husk
His idea was bold: Compress the shells into clean-burning fuel pellets that could rival or surpass wood pellets in performance. Early tests were daunting. The shells crumbled under pressure, machinery failed, and the ratios weren’t quite right. But Jester, driven by both curiosity and conviction, refused to give up.
That entrepreneurial grit came from years in the start-up world. Before Hull & Husk, Jester had co-founded and sold a successful app development firm, learning lessons about risk, adaptation, and the value of innovation.
“I didn’t know much about agriculture when I started,” he said. “But I knew about problem-solving, and I was willing to learn.”
Pure Pecan Shell Pellets, with kernels and a hint of coffee, produced by Hull & Husk
Cracking the Code on Pellets
Hull & Husk’s breakthrough came after countless trials. By fine-tuning moisture levels, grinding consistency, and compression techniques, Jester and his small team created a pellet that burned hotter and cleaner than wood. The benefits were striking. Pecan shell pellets produced less ash, left behind a subtle nutty aroma, and offered high heat retention.
Soon after, Jester expanded the line to include coffee grounds, another agricultural byproduct that would otherwise end up in landfills. Coffee pellets delivered an even bolder smoke and bark, quickly winning over barbecue enthusiasts.
“Coffee burns about 40% hotter than wood pellets, therefore requiring less to cook with,” Jester notes. “It surprised even us, but once we saw the performance, we knew we were onto something special.”
The line grew further with blends like Pecan Rosemary and Coffee Clove, designed to give chefs and home cooks more flavor control.
It wasn’t long before Hull & Husk pellets caught the attention of professional chefs. Their feedback validated everything Jester had hoped to achieve.
In July 2025, Hull & Husk hit a new milestone when WTOC, the Savannah-based CBS affiliate, aired a segment titled “Making Grilling Pellets from Nut Shells.” The broadcast offered an inside look at the Bluffton facility and showcased a chef putting the pellets to the test. “The pellets afford a high BTU, they’re clean, and produce a beautiful smoke,” a local chef said.
For barbecue purists, the flavor profile was equally important. “The Pecan/Coffee pellets give your brisket great flavor and a beautiful bark, which is definitely what you want when you Bar-B-Que,” the chef added.
To anyone unfamiliar with barbecue culture, “bark” might sound like an odd culinary term. But for pitmasters, it’s the holy grail – the dark, caramelized crust formed on slow-cooked meats when smoke, fat, and spices meld into perfection. Achieving that bark is a badge of honor, and Hull & Husk’s pellets deliver.
Hearing such praise on television meant the world to Jester. “It validated what we’ve been working toward – real chefs, real kitchens, saying these pellets make a difference.”
Four of Hull & Husk’s cooking pellet recipes can be found on their website: hullhusk.com
Beyond the Backyard Grill
Grilling pellets were only the beginning. Hunters and wildlife enthusiasts became unexpected champions of Hull & Husk’s innovation. The company introduced STAG deer feed, a protein-rich blend, followed by specialty mixes like Dove Love and Songbird Supreme, which attracted flocks of feathered visitors to Lowcountry backyards.
Then came Deer Fear, a coffee-and-garlic-based repellent. Gardeners praised it as a natural, chemical-free way to protect crops and flowers.
The diversity of applications surprised even Jester. “Every time we looked at an agricultural byproduct, we asked: ‘How can we give this new life?’” he said. “That mindset has fueled everything we’ve done.”
For Jester, success is about more than sales. Hull & Husk has forged partnerships with local pecan processors, coffee roasters, and farmers, ensuring that byproducts are redirected into the supply chain instead of discarded.
The ripple effects are significant: new revenue streams for small farms, reduced waste in landfills, and a growing sense of pride in Bluffton’s contribution to sustainable innovation. “People around here know they’re part of something bigger,” Jester said. “When they see Hull & Husk on the shelves, they know it started right here in their backyard.”
The company has also created jobs in the region, from machine operators to packaging staff, and is inspiring other entrepreneurs to look at agricultural waste in new ways.
STAG – All Natural Deer Feed
Hull & Husk’s growth has been steady but deliberate. The products began showing up in ACE Hardware locations in Port Royal and Brunson, then expanded online through Amazon and into specialty shops like Lowcountry Fresh Market and Messex Supply.
One of the company’s most innovative programs is its Bucket Bounty Program, which allows customers to buy pellets in reusable buckets. They simply bring the bucket back for a refill, eliminating the need for plastic bags. “It’s a small change with a big environmental payoff,” Jester said.
Sustainability is more than a talking point, it’s measurable. Hull & Husk is proud to operate as a carbon-negative company. By repurposing shells, husks, and grounds that would otherwise decompose and release methane, the company offsets more greenhouse gas than it produces.
For Jester, this achievement validates his vision. “It’s not just about building a business,” he said. “It’s about building one that helps solve a problem.”
What makes Hull & Husk compelling is its versatility. Hunters appreciate the nutrition of STAG feed. Gardeners swear by Deer Fear to keep crops safe. Bird lovers find joy in Songbird Supreme. Chefs, both at home and professional, rave about the flavor control of the pecan and coffee blends.
The products don’t just meet consumer needs; they also foster a sense of community. By sourcing shells and grounds from local farmers and roasters, Hull & Husk keeps its supply chain close to home while supporting neighboring businesses.
8 Pound Pouch of Pure Pecan Shell Cooking Pellets
The Future: Scaling Without Compromise
As Hull & Husk looks to the future, expansion is inevitable. Jester sees opportunities in new markets, from eco-friendly repellents to larger-scale wildlife nutrition lines. Yet he insists the company will grow with integrity.
“Our goal isn’t just to be bigger,” he said. “It’s to be better – better for the environment, better for our customers, better for our community.”
Looking ahead, Jester envisions Hull & Husk products in kitchens and backyards across America, with pecan shells, coffee grounds, and other agricultural remnants fueling a nationwide movement toward sustainable living. “We’ve only scratched the surface,” he said. “There are countless byproducts waiting for someone to reimagine them.”
From humble pecan shells to national headlines, Hull & Husk proves that innovation doesn’t always start in a lab or Silicon Valley boardroom. Sometimes, it starts with a cracked shell on the ground – and someone with the imagination to see what it could become.
