ButtBurner
Babbling Farker
- Joined
- Dec 18, 2012
- Location
- Dearborn Mi, Manton Mi
sorry my point was just that all pellets are not created equal.
And fiberglass is better than a tuna can
And fiberglass is better than a tuna can
Mesquite or Hickory 100% base wood (alder or oak) with flavor oils no actual Mesquite or Hickory wood in the pellet
Apple, Pecan or Cherry 70% base wood 30% Apple, Pecan or Cherry wood
Maple 100% Maple wood
Alder on the west coast is 100% Alder on east coast 70% oak 30% Alder
Oak on the east coast is 100% Oak on the west coast 70% Alder 30% Oak
My next project is to get a 50gal drum of "flavor oils" and start soaking some oak logs, so I can get that genuine Pecan flavor.
Good for you! Pecan is SO hard to find in Texas!:tongue:
Seriously? That sucks!I used to use pecan all the time. But it has become harder and harder to find in my area, consequently the price going up.
I used to use pecan all the time. But it has become harder and harder to find in my area, consequently the price going up. So several years ago I switched to using a mix of oak and hickory. Both are plentiful around my parts. I've been very pleased with the results. Oak burns HOT!
I've got a UDS that I love and use almost every weekend. I'm considering adding a pellet smoker to my collection (most likely a Trager Grill).
What does everyone think - is it worth considering? I've never used a pellet grill before and only know about them based on what I have read online.
By changing fire basket, you can transfer your UDS to indirect heater. look my UDS http://www.bbq-brethren.com/forum/showthread.php?t=157696I'm happy with the amount of smoke flavor I get from my UDS but have to be careful because sometimes it can oversmoke if I add too much wood to the coals.
I like the idea of having an indirect heat smoker since right now the UDS is direct heat.
Ive been tempted, and I like pellet cookers in theory, but I find that the temp is not as consistent as advertised - lots of 80 degree yo-yo action in high end FEC models even!
I've got both a Traeger and a UDS. The UDS rarely gets used anymore while the Traeger gets put to work 3-4 nights a week. It's really nice to be able to turn it on and off quickly. If I only want a 20-30 minute cook I can fire up the traeger and not have to worry about it coming up to temp, cooling back down, wasting fuel etc.
The quality of food which comes off of it is in line with what my UDS has put out and it has given me the ability to cook with smoke on a much more regular basis.