Originally Posted by kcpellethead
That sounds like a pretty good idea. I'd say 2:1 oak to cherry or 1:1 maybe. Pellet cookers just burn their fuel so efficiently, it's hard to get distinct flavor differences from the different pellets in my opinion.
So let me ask this....if the difference in the make up of the pellets (hickory, oak etc...) isn't
giving you distinct flavor differences, then are you saying that your winning ways are coming strictly from your rub and sauce combinations? I would think you'd have to have some flavor from the pellets, maybe not the fruit woods per sec, but the hickory, maple, etc....