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-   -   Pellets vs. Logs, A Taste Difference? (http://www.bbq-brethren.com/forum/showthread.php?t=165222)

aHughJassDude 07-06-2013 10:02 PM

Pellets vs. Logs, A Taste Difference?
 
Hey guys, so I was talking with a buddy over at Pelletheads.com and we were talking about the differences between pellets and logs in the pit. Do you think there is a definite taste difference in between pellets and logs or are they going to have basically the same flavor?

Richard_ 07-06-2013 10:06 PM

yes , I can tell the difference when I use my Treager vs the UDS , but its not enough for me to not use the Treager as my primary cooker

IamMadMan 07-06-2013 10:35 PM

Quote:

Originally Posted by aHughJassDude (Post 2541640)
Hey guys, so I was talking with a buddy over at Pelletheads.com and we were talking about the differences between pellets and logs in the pit. Do you think there is a definite taste difference in between pellets and logs or are they going to have basically the same flavor?

If you are referring to logs as in a stick burner, yes there will be a difference. A stick burner is fueled by a steady fire by burning logs. A pellet smoker is a more efficient burner where an electrical element ignites the pellets as they are needed.

The amount of pellets vs the amount of wood that is burned to cook the food varies greatly. The cooking process is different and so will the taste be different in some aspects. It all relates to smoke + controlled heat over a period of time to produce the end result. There are many variables that can change to produce desired results.

This doesn't mean the pellet burner won't produce good BBQ, in fact many pros use pellet cookers because they are consistent with their results.

nucornhusker 07-06-2013 10:41 PM

You will get a smokier flavor at any temperature burning sticks. Pellets lose smoke flavor the hotter you cook. Pellet grills are great, but lower on the smoke flavor spectrum.

Ron_L 07-07-2013 08:44 AM

Quote:

Originally Posted by IamMadMan (Post 2541689)
]A pellet smoker is a more efficient burner where an electrical element ignites the pellets as they are needed.

This is not the case. The igniter is only on for 5 minutes at the very beginning. It is not on after that. The fire in a pellet cooker is 100% wood, no electrical assist past the initial lighting.

Dex 07-07-2013 09:20 AM

If you like a heavy smoke flavor, don't go with pellets. Other than that they are great

jasonjax 07-07-2013 12:55 PM

Quote:

Originally Posted by Ron_L (Post 2541975)
This is not the case. The igniter is only on for 5 minutes at the very beginning. It is not on after that. The fire in a pellet cooker is 100% wood, no electrical assist past the initial lighting.

Ron is correct as usual, but I think the other intent of the post is also accurate. Pellets burn "cleaner" IE: more efficiently with the direct air flow from the fans the pellet's firebox uses which results in less smoke than a stickburner's smoldering logs.

That said, one can use plenty of other methods in a pellet cooker to achieve a very intense smoky flavor. I modified my FEC-100 to have a grate of exapanded metal right next to the firebox that I place chunks of the wood flavor of choice to enhance the pellet smoke coming from their combustion.

coastal 07-07-2013 01:08 PM

Would putting a a-maze-n pellet smoking tube or tray at the bottom of the pellet cooker bump up the smoke closer to a stick burner?

jasonjax 07-07-2013 01:11 PM

Sure. Or even just use a small cast iron pan with a hanful of pellets or a foil pouch full of pellets or wood-chips. There are lots of options...

gmag 07-07-2013 01:15 PM

Quote:

Originally Posted by coastal (Post 2542306)
Would putting a a-maze-n pellet smoking tube or tray at the bottom of the pellet cooker bump up the smoke closer to a stick burner?

Some have noticed results this way; I have not.

porkingINpublic 07-07-2013 01:44 PM

It's not like you won't get smoke flavor using a pellet. I get a smoke ring on my burgers when I use the traeger...

With all of the foiling we do now its not a big difference.... We foil buts a little later to develop a "better" bark. We can cook a brisket straight through with no wrap and its perfect, not over smoked.


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