> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
bbqLuv - Some varieties of "flavor pellets" ... e.g., fruit woods ... provide lots of smoke, but very little heat. Charcoal pellets are intended as a supplement to add "pure" heat without introducing additional flavor.
Last edited by MBMorgan; October 31, 2022, 12:18 PM.
I found them hard to ignite (had to mix some wood pellets in the fire pot to get the fire started). After that they worked fine. A bit ashy after the cook. They really are waterproof, if that's important to you.
I remember in days past the flavor using Charcoal Briquettes.
If as mentioned above, charcoal briquettes don't add flavor. It will save me time and money not trying them.
Thank you.
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