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DWFII
Guest
I have a horizontal (Chargriller) and use charcoal for cooking. But I got to wondering if anyone has tried wood pellets (like Traeger pellets) in one of these small charcoal smokers for extra smoke flavour?
The more I read and research, the more I am convinced that you don't get much smoke flavour from charcoal alone. Even lump. And what's the point if you don't get smoke? Good smoke. You might as well be cooking with...ahem...gas! So, pellets seem a good way to go.
I also wonder if pellets are less likely to create creosote than raw wood?
It seems logical to me that even if a certain amount of creosote is generated by putting pellets in a foil bag or a iron pot (and I'm by no means convinced that pellets generate any significant amount of creosote), that the creosote will condense inside the aluminum pouch and never really escape to be deposited on the meat.
And there's one other point...adding a pellet pouch won't cause a temperature spike.
What do you guys think?
The more I read and research, the more I am convinced that you don't get much smoke flavour from charcoal alone. Even lump. And what's the point if you don't get smoke? Good smoke. You might as well be cooking with...ahem...gas! So, pellets seem a good way to go.
I also wonder if pellets are less likely to create creosote than raw wood?
It seems logical to me that even if a certain amount of creosote is generated by putting pellets in a foil bag or a iron pot (and I'm by no means convinced that pellets generate any significant amount of creosote), that the creosote will condense inside the aluminum pouch and never really escape to be deposited on the meat.
And there's one other point...adding a pellet pouch won't cause a temperature spike.
What do you guys think?