Anyone tried using pellets for flavor???
If pellets can be used, it would be a very cost effective way to get flavors that are not available regionaly.
Also very easy to store--just bag'em in ZipLocks and they should last about forever.
I am working with Cherry, Peach, and Apple for now.
These are 100% flavor wood pellets--not "blended" with a heat wood.
I have used them in the grill--both gas and charcoal--good to excellent results :lol:
However, in the WSM I have gotten mixed quality.
Best results were with the pellets laid directly into the charcoal/coal bed.
It seems that using foil packets or metal trays, the smoke is "skanky". More of a stale smoke flavor. Meat results vary, but tend to be "oversmoked" and bitter. And this is with as little as 1/2 cup of pellets.
Not saying that they are oversmoked--just that bitter taste :twisted:
I am guessing, for now, that pellets need the higher heat of grilling or an offset cooker to burn cleanly. It seems that in the WSM, they do more of a "cold smolder".
Even on the grill, they do not ignite, but they do cook down a lot more and seem to smolder a lot "cleaner".
Love it when it works!
Anyone else tried them in a WSM or offset??
TIM
If pellets can be used, it would be a very cost effective way to get flavors that are not available regionaly.
Also very easy to store--just bag'em in ZipLocks and they should last about forever.
I am working with Cherry, Peach, and Apple for now.
These are 100% flavor wood pellets--not "blended" with a heat wood.
I have used them in the grill--both gas and charcoal--good to excellent results :lol:
However, in the WSM I have gotten mixed quality.
Best results were with the pellets laid directly into the charcoal/coal bed.
It seems that using foil packets or metal trays, the smoke is "skanky". More of a stale smoke flavor. Meat results vary, but tend to be "oversmoked" and bitter. And this is with as little as 1/2 cup of pellets.
Not saying that they are oversmoked--just that bitter taste :twisted:
I am guessing, for now, that pellets need the higher heat of grilling or an offset cooker to burn cleanly. It seems that in the WSM, they do more of a "cold smolder".
Even on the grill, they do not ignite, but they do cook down a lot more and seem to smolder a lot "cleaner".
Love it when it works!
Anyone else tried them in a WSM or offset??
TIM