Pellet smoker 'General' guidelines ??

[SloppyQ]

What mixture of tree turds have you been using Todd?

[Q_Egg]

... slightly weird question ..... can you tell which tt's are in the bin if you don't know what went in? ( assuming it's only one type ...not a mix). I have not tried to smell them closely to try to tell. There was about 2/3 bin full when I brought 075 home and I wasn't sure what they were. I might forget between cooks ... maybe it's a good idea to scoop out most of any remaining tt's and put them back in the bag?

[Plowboy]

Originally Posted by SloppyQ

What mixture of tree turds have you been using Todd?

For comp, catering, and concessions we've been using straight oak. Oak turds are the cheapest. Not until I got my 075 a couple weeks ago have we even had any other flavored pellets to work with. I have a bag of apple and a bag of hickory. Still experimenting. I can't tell a whole lot of difference from the oak to the hickory and apple. Looking forward to trying some Cherry. When using real wood, I love a little cherry with hickory. Mostly, I like the color that cherry wood gives. Want to see if Tree Turds will give the same color.

One long time, successful pellet team (Not Pellet Envy ) shared with us that they use like a blend of oak, hickory, and apple. I think about 20% each for hickory and apple.

I think a blend is the way to go and am planning to fnd that blend this winter. Tonight, I used about 80% apple and 20% hickory blend on our pork chops. Wife was in heaven. Said it was the best chops she's ever had. I'd have to agree. I simple rubbed a little EVOO, Traeger Pork & Poultry Shake (came in the Traeger spice sampler), fresh ground pepper, and a little kosher salt. Smoked for 30 min and then kicked it up for about 45-60 more. Nice color. Nice flavor. Real juicy. Smoke smell and a little bitty smoke ring. Perfect.

[Plowboy]

Originally Posted by Q_Egg

... slightly weird question ..... can you tell which tt's are in the bin if you don't know what went in? ( assuming it's only one type ...not a mix). I have not tried to smell them closely to try to tell. There was about 2/3 bin full when I brought 075 home and I wasn't sure what they were. I might forget between cooks ... maybe it's a good idea to scoop out most of any remaining tt's and put them back in the bag?

Generally, I can't. My oak pellets are from a different maker. They are longer in size than my apple and hickory. So I can generally see the oak from the size, but I think that's because of the two different brands. The apple and hickory look the same. They don't smell to me. Just like two pieces of wood generally won't smell different until you burn them... at least to me.

Slightly off topic, I do a lot of woodworking and have worked with Zebrawood, an African exotic wood. The saw dust smells like manure. Very distinct and stinky.

[SloppyQ]

First time out I used pecan and apple mix 50/50 on 1" thick pork chops, worked out fantastic, smooth flavor. Need to get some oak to mix in so I don't waste my fruit turds (sounds funny), what brand of oak are you using Todd?

[Plowboy]

Originally Posted by SloppyQ

First time out I used pecan and apple mix 50/50 on 1" thick pork chops, worked out fantastic, smooth flavor. Need to get some oak to mix in so I don't waste my fruit turds (sounds funny), what brand of oak are you using Todd?

Pecan is on my list to try for sure. The Oak that I have is OHP - Ozark Hardwood Products.

[Plowboy]

Originally Posted by SloppyQ

First time out I used pecan and apple mix 50/50 on 1" thick pork chops, worked out fantastic, smooth flavor. Need to get some oak to mix in so I don't waste my fruit turds (sounds funny), what brand of oak are you using Todd?

The best deal is to buy an entire pallet. Of course, that's a lot of pellets. But if you go in on a group buy, then you save some $$.

[Solidkick]

Nice job guys.......very informative....and I'm sure the thread will continue to grow.....

[Q_Egg]

Originally Posted by SloppyQ

First time out I used pecan and apple mix 50/50 on 1" thick pork chops, worked out fantastic, smooth flavor. Need to get some oak to mix in so I don't waste my fruit turds (sounds funny), what brand of oak are you using Todd?

.... raises an early question for me about starting with fruit (or a mix) and then switching to oak for the longer cook time. That means more 'manual intervention', but maybe it is worth it. May also depend on my access to Ozark Oak tt's. Looks like Wyoming is the closest source.

[Plowboy]

Originally Posted by Q_Egg

.... raises an early question for me about starting with fruit (or a mix) and then switching to oak for the longer cook time. That means more 'manual intervention', but maybe it is worth it. May also depend on my access to Ozark Oak tt's. Looks like Wyoming is the closest source.

I don't have the timing down on how long a hopper full of turds will last. For long cooks on a 075, you are going to have to refill at some point. Start with the fruit, hickory, and pecan turds then top it off with Oak on the back end of your long cook.

I'm cooking some thighs for lunch and a pork butt for the teachers at my sons' school. They go to an English-Spanish speaking preschool. I'm trading some BBQ for tamales. I've loaded it up with 50% apple and 50% hickory. Once my hopper drops down toward the bottom, I'll start putting Oak in to finish the pork butt.

I took some pictures of my pellets both seperate and mixed. You'll see that you can only tell a difference in the oak... a different vendor. I'll post in a bit.

[SloppyQ]

Q you can get them from Traeger also. They suggest you use theirs anyway.

[Plowboy]

Originally Posted by Q_Egg

Looks like Wyoming is the closest source.

Why not sign up as an OHP distributor? If you have the space, you could buy a partial pallet and share or sell with others in your area.

[DeanC]

I have been using Branch Creek pellets, the hickory and cherry blend, and love them.

[Wine & Swine]

Great thread guys, I am learning alot. Thanks.

[kcpellethead]

Wow . . .glad to see there is so much talk about pellets and pellet cookers. I have not read the entire thread, but I will tomorrow. To answer the questions about pellet blends and types of wood. I started out using a Pennington pellet that Fast Eddy sells. They are 60% hickory, 40% oak. Since, I've tried just about everything under the sun. Blends, straight fruit woods, Osage Orange (hedge), you name it. I always go back to that original blend for two reasons. One, you need a wood with high btu output. Oak is excellent for that. Hickory is pretty good too. When I cook with 100% fruit wood, my cooker burned significantly more fuel without noticeable different in taste. Which is my second reason. Pellet cookers burn fuel more efficiently than most other pits. So, the different woods just don't change my flavors enough to warrant cooking with them. In fact, they pretty much smell the same. So, dance with the one that brung you, and for me, it's that original 60% hickory, 40% oak blend. Plus, they're cheap!

Good question Todd. Hope this helps answer it.

Rod