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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-05-2016, 09:55 AM   #1
Babyboomerboy
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Default Tell me which pellets you mix for different meat profiles?

Finally broke down and bought a Traeger pellet smoker. Since this is my first pellet pooper I don't know a lot about which pellets I should use for which meats. I figure I just use the same pellets as the wood I used with my stick burner, uds, and weber. But since I've read that some people mix the pellets to get different smoke flavors I would like to hear from any of you that do this and what kind of results you get. Thanks
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Old 04-05-2016, 10:35 AM   #2
Okie Sawbones
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Doesn't really matter. From my experience, you won't get much smoke flavor if just cooking with pellets above 180 degrees. You need to add smoke via Amaz-N maze or tube smoker, or Mojo Bricks. I tend to use hickory to strive for more flavor.
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Old 04-05-2016, 10:42 AM   #3
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Quote:
Originally Posted by Okie Sawbones View Post
Doesn't really matter. From my experience, you won't get much smoke flavor if just cooking with pellets above 180 degrees. You need to add smoke via Amaz-N maze or tube smoker, or Mojo Bricks. I tend to use hickory to strive for more flavor.
Agree completely. I use a mesquite blend almost for everything, because it gives the most smoke flavor. I haven't found pellets to be like using real hardwood mesquite or hickory where you can oversmoke meat (chicken especially) if you're not careful. I dare say oversmoking with a pellet grill is nearly impossible.
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Old 04-05-2016, 10:46 AM   #4
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Here is a link that i asked the other day for beef, hope this helps alittle

http://www.bbq-brethren.com/forum/sh...d.php?t=227906
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Old 04-05-2016, 02:40 PM   #5
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Here is a link that i asked the other day for beef, hope this helps alittle

http://www.bbq-brethren.com/forum/sh...d.php?t=227906
Good link, thanks for the info Matt!

Ron, I like to use hickory most of the time. I have a Memphis Pro and set the smoker on low for several hours depending on what I'm cooking, then kick the heat up to 275F to 325F to finish.

Hope you have good luck with it.
Nice to see you posting!
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Old 04-05-2016, 02:54 PM   #6
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Quote:
Originally Posted by STLBBQer View Post
Agree completely. I use a mesquite blend almost for everything, because it gives the most smoke flavor. I haven't found pellets to be like using real hardwood mesquite or hickory where you can oversmoke meat (chicken especially) if you're not careful. I dare say oversmoking with a pellet grill is nearly impossible.
totally agree that mesquite pellets give more flavor without the dreaded downside often found with actual mesquite wood.

i tend to use a mix of mesquite + hickory + cherry or apple. i use alder pellets for birds (alone or mixed). maple often makes it's way into the pellet mixes ('competition blends') but can't say i notice much with it.

i'm definitely not a fan of traeger pellets. i like BBQ'rs delight the best, but can't always get reasonable prices/free shipping so i often grab camp chef pellets (though i don't care for their apple much) from outdoorcooking.com which i like well enough; good price and free shipping. much prefer Mojobricks over amazen tube for extra smoke...
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Old 04-05-2016, 03:02 PM   #7
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I generally mix Hickory and Cherry for beef, and Hickory and Apple on pork. Don't cook much chicken so I can't say what to use for that, probably just whatever is in the hopper. I have recently used mostly BBQ'r Delight but have some Louisiana Grill hickory that I am finishing up currently. I have not noticed much difference between the brands.
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Old 04-05-2016, 03:18 PM   #8
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I just bought all hickory, I have never noticed a big difference between the pellet flavors at all. I use hickory because I think they give the best all around smoke output.
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Old 04-05-2016, 04:00 PM   #9
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I have a GMG Jim Bowie. I have been using there gold blend. However, I used pecan pellets for my brisket. 1/4" smoke ring with an amazing flavor from the pellets. Just my 2 cents.
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Old 04-05-2016, 04:02 PM   #10
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I had great results in competition using oak as my base mixed with pecan for ribs, pork, and brisket. For chicken it was a mix of oak and cherry.
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Old 04-05-2016, 09:19 PM   #11
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Quote:
Originally Posted by erichasaces View Post
I had great results in competition using oak as my base mixed with pecan for ribs, pork, and brisket. For chicken it was a mix of oak and cherry.
Those are definitely good blends. I've also used the BBQers Delight orange wood on birds and that's a nice one.
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Old 04-06-2016, 02:37 PM   #12
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Quote:
Originally Posted by cowgirl View Post
Good link, thanks for the info Matt!

Ron, I like to use hickory most of the time. I have a Memphis Pro and set the smoker on low for several hours depending on what I'm cooking, then kick the heat up to 275F to 325F to finish.

Hope you have good luck with it.
Nice to see you posting!
Jeanie, thanks for the post. I've been traveling a lot lately, moved a little east but still in Kansas and still playing with smoke when I can. Thanks again.
Ron
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Old 04-06-2016, 04:05 PM   #13
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Some Cherry blend will help get you the mahogany look on the big meats and ribs.
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