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Unread 09-07-2011, 08:57 PM   #11
Knows what a fatty is.
Join Date: 05-12-08
Location: Overland Park, KS
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Tried every kind of pellet available in my Dansons Country Smoker for three years. BBQ Delight, Traeger, Fast Eddy, Branch Creek, 100% hickory, 2/3 oak & 1/3 hickory, oak & pecan, etc. Long, extended, low temp cooks, also used add on smoke generators, extra wood chunk burn boxes, you name it, the end result, a "hint" of smoke flavor was the most I could ever get. Always tender, moist and looked great, but might was well have cooked it in the oven. Hamburgers turn out decent and pizzas turn out ok as well. Cooked biscuits on it once. No one ever suspected they were cooked on a bbq grille. Not a trace of smoke flavor when cooking at high heat.

Finally gave up and went back to a stick burner, an American BBQ Systems "All Star". Real smoke flavor has returned and BBQ life is good again!!

American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen
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