Originally Posted by Q_Egg
... some helpful Brethren made some interesting posts on my initial Thread re. a recent Traeger Texas Style 075 purchase. As I try to come up to speed with the nuances of pellet burners, I hope there are some Brethren guidelines that can help me find the 'sweet spot' approach that makes the most of what these cookers can do. Clearly, I'm referring to 'non-smoke' type cooks like chicken , large pieces of fish, turkey or turkey breasts, ....
One comment I noted was start in the 'Smoke' or 180*F mode for the first 30 minutes or so and then crank up the temp to the appropriate range for the product. Did I get this right ?? ... and ... are there some other gems of wisdom to put out such great Q that wifey stops asking "why did we need another cooker" .....
I truly feel this is a great complement to the BGE and there's is not much I should'nt be able to smoke or cook proficiently with some time and expereince under my belt.
Any good thoughts from you capable pellet professionals ??
Guys that use pellets for comp will use a pellet mix. Everyone has their own mix that they like, but it usually involves about 50% oak because its cheap. The other 50% is equally split between hickory and fruit wood.
I have yet to get a distinct difference in smoke flavor or color from different flavors of pellets. Pellets do a great job of giving smoke flavor, color, and smoke ring. The flavor differences seem more subtle than real wood... at least for me.
BTW, we call them Tree Turds.
Pork Pullin Plowboys
(and Smoke on Wheels
Save a hog, ride a plowboy!
Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler