Can I use wood pellets instead of wood?

[Smoker]

Having never seen pellets I'm hoping this isn't a stupid question. Is it possible/practicle to use pellets instead of regular wood or wood chips in the Bandera. What are the pros and cons?

Thanks,

Steve

 

[BBQchef33]

Having never seen pellets I'm hoping this isn't a stupid question. Is it possible/practicle to use pellets instead of regular wood or wood chips in the Bandera. What are the pros and cons?

Thanks,

Steve

Not in the Bandera Steve.. they'll just burn up. Maybe if you use them in large foil pouches it may work, but I dont think its practical to use them in an offset. its made for logs, chunks, etc... We have plenty of easy access to wood around here, and in a pinch a few bags of kingsford and hickory from home depot does well.

I have experimented with them in the smokey mountains. Scatter them throughout the fire. worked OK, but still works better with chunks.

 

[Arlin_MacRae]

I imagine they need a combustion chamber designed for them before they'll put off any real usable heat. I don't see why they wouldn't add smoke - but not much more.

 

[dxesmkr]

I have had good success with using pellets for smoke flavor.I make a foil pouch and poke one hole in the top and put it on the coals.I even oversmoked meat with them.I haven't used them in a large offset(such as taiker cooker or large backyard).They work well in anything small to med. size cookers.BBQ'rs Delight make a 2"dia. log pellets for larger cookers. But,I haven't tried them.

Willy T.

 

[qman]

Pellets work fine anyplace you would use wood chips. Not for fuel, except in units designed for them, but to add wood smoke. The foil pouch, with one hole punched in the top is the way to go. Just toss a pouch on top of the charcoal about once an hour during the cook, and you will have plenty of smoke.

I definitely would not plan on using them in the Bandera, but for bullet smokers, kettles, gassers, etc, they do work.

 

[chad]

Tim and I have experimented with flavor pellets in the Kingfisher (stick burner) - a couple of fireplace shovel fulls every so often - pretty much the same as adding adding flavor wood to the oak fire. They work great and are easy to transport and store - but you really can't use them for heat except in the Traegers and Fast Eddie cookers (just my opinion!).

 

[Smoker]

I should have mentioned in the original post that I wanted to use them for smoke flavor only, not heat.

 

[The_Kapn]

Steve,

Pellets work just fine for flavor (not for heat) in small to medium offsets and cabinet type cookers.
The amount used has to scale to the size of the cooker. In the WSM, I use about 2 or 3 cups in foil. In Chad's Kingfisher, we have to scoop them in--use a gallon of pellets (or two) for a 4-5 hour pork/chicken burn.

Good pellets are just compressed wood, no binders or other crap. Very pure.
I really like them because I can use flavors that are not available in the local area and easy to store/transport.
Here is a recent thread:
http://bbq-brethren.com/forum/showthread.php?t=13389&highlight=pellets

There are a couple of others. If I catch up someday, I may roadmap this topic.

Pellets are great to play with--just get the 100% flavor version since you are not making heat with the oak or alder base wood used in the blends.

TIM

 

[Chachi]

wood

I like wood pellets because I slow and low with a gas smoker (don't flame me!- pun intended). I put them over the flame in a smoke box- works well because I get low heat and smoke flavor without covering the meat with a coating of particulates. I have never used them any other way though (ie without gas) so I am curious to know how they work with charcoal.

 

[Arlin_MacRae]

I like wood pellets because I slow and low with a gas smoker (don't flame me!- pun intended). I put them over the flame in a smoke box- works well because I get low heat and smoke flavor without covering the meat with a coating of particulates. I have never used them any other way though (ie without gas) so I am curious to know how they work with charcoal.

HEHE, Just kidding, Chachi. I too started out smoking with a small box of wood chips on a gas grill. I decided to dive in and bought my Silver Smoker, then on to the Bandera. Funny, I wired that gas grill's lid down when we moved three years ago...it's still wired shut. :biggrin:

 

[BBQchef33]

Funny, I wired that gas grill's lid down when we moved three years ago...it's still wired shut. :biggrin:

bet u got something living in there. :twisted:


I use mine for storage. its a home for Matches and nu-temps.

 

[Arlin_MacRae]

bet u got something living in there. :twisted:

I use mine for storage. its a home for Matches and nu-temps.

I must have forgotten to mention that I'm skeered to open it!

 

[Mark]

also good for adding fiber to your diet

Yup. it's true.

 

[qman]

I like wood pellets because I slow and low with a gas smoker (don't flame me!- pun intended). I put them over the flame in a smoke box- works well because I get low heat and smoke flavor without covering the meat with a coating of particulates. I have never used them any other way though (ie without gas) so I am curious to know how they work with charcoal.

No flaming here, except in our fireboxes.
Just make a foil pouch, add about 1/2 cup of pellets, seal, and poke one hole in top--toss on top of lit charcoal and get out of the way. You will get good smoke for a while. When smoke stops, repeat.

Chachi, why don't you head over to Cattle Call and introduce yourself to the brethern?