Can someone please share your opinions on this? Most pellets seem to contain up to 40-60% oak for heat, then the rest the "flavor wood", i.e. Hickory, Mesquite, etc. I'd like to attain smokier beef and pork than I'm getting with my GMG pellet machine. Would a 100% flavor wood do the trick, such as Lumberjack 100% Hickory pellets? Maybe more pellets would be burned since the heat is not as much as with an oak blend, but that's fine. Meathead comments in the section on pellets that "Methinks cost is a factor" with pellet manufacturing. So, is the oak primarily a cheaper filler and best to go with 100% "flavor wood?"
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Last edited by Jay12345; February 3, 2024, 08:10 AM. -
I have been using Lumberjack 100% woods for about the past year with great results. I haven’t found any greater pellet usage. My meat seems to have slightly more smoke flavor than before. My past several cooks have been using 100% cherry. I’ve also tried the 100% oak and the 100% hickory. Cherry is my current favorite. -
I think it is all marketing. "Cherry and Apple wood is sweet" "Orange grove trees give off citrus flavor in the smoke" etc. are all gimmicks in my mind. There really is no difference at all between burning oak, cherry, apple, etc. (Mesquite being the exception)
If you would like heavier smoke, you might have to move away from pellets......since most of a pellet is air you are not going to get a large amount of robust smoke. There is less smoldering with pellets, once the pellet hits the heat, they are burned up. One way to get a smokier profile is to run the smoker at a low temp when starting out.
Other than mesquite, they are all pretty much the exact same as far as flavor goes. Mesquite does have a "smokier" more robust flavor profile, so you might want to go that route.
Another option is using a smoke tube. These will add more smoke to the cooking chamber and allow for more smoke.
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I agree and disagree, Spinaker! When burning, there's no great difference other than BTUs in the wood. When you're smoking, there are flavor differences between wood species. You are spot on about running at lower temp longer and boosting smoke with smoke adding things. As long as there is plenty of oxygen, you'll get more smoke.
One warning about 100% specie pellets -- they produce more ash. Clean your fire pot often. -
I don’t know about the flavor, but I can smell a difference when stick-burning fruit woods vs. oak. Also I find Cherry imparts a definite reddish color, and mesquite a distinct brown, at least on chicken.
Pellets are a different story as they are processed vs. real wood. I cannot speak to that.
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I’m doing something similar to what Spinaker stated to get more smoke flavor. I have a Pit Boss Copperhead 7, when I first got it I did what DaveD was doing, which was the lowest setting to get more smoke for the first hour or two, but I didn’t want to spend this extra time on the cook, so this is what I’m doing now.
Since the hopper holds almost 50 lbs. of pellets, it would be a pain to have to change out different flavors for different cooks. I could put a lessor amount of the flavor I wanted in the hopper, but this kind of defeats the purpose of the large hopper. Also, using a large amount of 100% pellets would get expensive.
I agree with Spinaker that the oak blended pellets are basically all the same and you can’t really tell the difference between apple, cherry etc. So, for my base pellets in the hopper I’m using Traeger Signature Blend (cherry, hickory, maple, oak), but it could be any of the oak blends, then in the smoke tube I’m using the 100% pellets. Depending on what I'm cooking, I currently use Cookinpellets Perfect Mix (hickory, cherry, hard maple and apple) or their 100% cherry. I also use Knotty Wood Almond or Plum. And I have some Jack Daniel pellets. I’ve noticed a definite stronger smoke flavor when using the tube, plus I’m only using a small amount of the more expensive pellets.
I’m getting about a 4 hour burn out of the A-Maz-N tube. In the picture I elevated the open end of the tube to keep pellets from drippling out, I’ll find something better than a lag bolt for this.
Last edited by wrgilb; February 2, 2024, 08:28 PM.Comment
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The answer is that blends and all natural hardwoods are basically the same using some blend of oak/alder added to the type of wood. Very few add flavors to the woods anymore. If you want 100% of a certain type of wood, you have to look for it. Without looking: lumberjack, Cookin Pellets, Knotty Wood, BBQer's delight, and few others offer some various 100% specie specific pellets, but not all of their offerings are 100% the type of wood listed. The key is that if it says 100% hardwood, but doesn't say 100% percent the specific hardwood listed it is a blend.Comment
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wrgilb Very interesting! I assume you enjoyed the smoke profile you got? This sounds like another experiment waiting to happen... What was that meat you ran and at what temp? I've never used a smoke tube - you just ignite it and stick it in there, yes?Comment
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It had a very good smoke flavor. The tube is about 12" long, fill it, get the open end lit and burning and that's it.The meat was a whole Prime ribeye roast that I did for Christmas, I cut it in half so it was easier to handle. I did it at 275 and was taking over to my MIL's, when we had to go it was only about 110, so we finished it and seared it over at my MIL's on the SNS Kettle that I got her. I'll send a picture of the finished roast.
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thanks will break out my tube again and try. Makes sense! Maybe my taste buds are inferior but I can't really tell the difference in any of the different hardwoods...except hickory or mesquite. I guess it's all what we're used to!Originally posted by wrgilb View PostI’m doing something similar to what Spinaker stated to get more smoke flavor. I have a Pit Boss Copperhead 7, when I first got it I did what DaveD was doing, which was the lowest setting to get more smoke for the first hour or two, but I didn’t want to spend this extra time on the cook, so this is what I’m doing now.
Since the hopper holds almost 50 lbs. of pellets, it would be a pain to have to change out different flavors for different cooks. I could put a lessor amount of the flavor I wanted in the hopper, but this kind of defeats the purpose of the large hopper. Also, using a large amount of 100% pellets would get expensive.
I agree with Spinaker that the oak blended pellets are basically all the same and you can’t really tell the difference between apple, cherry etc. So, for my base pellets in the hopper I’m using Traeger Signature Blend (cherry, hickory, maple, oak), but it could be any of the oak blends, then in the smoke tube I’m using the 100% pellets. Depending on what I'm cooking, I currently use Cookinpellets Perfect Mix (hickory, cherry, hard maple and apple) or their 100% cherry. I also use Knotty Wood Almond or Plum. And I have some Jack Daniel pellets. I’ve notice a definite stronger smoke flavor when using the tube, plus I’m only using a small amount of the more expensive pellets.
I’m getting about a 4 hour burn out of the A-Maz-N tube. In the picture I elevated the open end of the tube to keep pellets from drippling out, I’ll find something better that a lag bolt for this.
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DavidD Here's a picture of the finished roast with my little helper. Seared it a little to long and got some gray around the edges.
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Originally posted by Spinaker View Post
I'm not experienced enough to know how low I can go and still maintain an "acceptable" quality smoke. Everybody talks about "thin blue" smoke. And there are possibilities of sooty or otherwise bad smoke at low temps? I usually go between 200-230. Would love input on this, thank you!!!!!
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I went from a Traeger to a LSG pellet pooper and I seem to like Bear Mountain Bold pellets. The smoke profile I get from the LSG is hard to beat for a pellet grill. I usually start the cooks at 250 and go from there depending on time.Comment
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I’ve been on the same path after I purchased my Weber pellet cooker. So far, this is my experience in adding more smoke flavor:
1. Cook at low temps for about 1-2 hours depending on size of meat. Between 210-220 degrees.
2. So far, most smoke flavor has come from Bear Mountain bold pellets. I’ve tried many others including Lumberjack, Weber, Green Mountain Gold and BBQr’s delight. Yes, I’ve tried the 100% hickory Lumberjack. It was OK, but not “Bold pellets”. I do want to try Green Mountain - Texas.
3. Use a smoke tube. I use a combo hickory WOOD CHIPS and apple. Note, not pellets! Use whatever combo you want. Also, I don’t detect any dirty smoke taste doing so as others on YouTube describe.
4. Don’t use a binder for seasoning as I find it hinders penetration of smoke.
5. Cook on the top rack if you can. I find it provides more even heat rather than directly over the heat source (burn pot).
6. I usually smoke big meats, butts and such for around 4 hours and then to the oven @ 325 to finish it off.
I also used my kettle and Weber Smokey mountain. Is it the same smoke level? Well, no but darn close. I think my family prefers them Smokefire pellet grill results though.Last edited by Mark-B; February 3, 2024, 06:36 PM.Comment
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I also like Bear Mountain. I blend my own, 2 cherry, 1 oak, 1 apple. I really like cherry especially for pork. I like the fruit woods and oaks mild smoke.Comment
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I'm a big fan of Lumberjack Competition Blend. It's 1/3 maple, 1/3 hickory and 1/3 cherry. Works with pretty much everything and the Smoke flavor is great. The only problem I've had is when I tried an overnight smoke and the ash filled up the fire box on my Memphis Advantage. I have found that I can get good results without running overnight, so it's not really an issue.Comment
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I use Traeger Pellets from Costco. They work for me.
Enjoy the following Youtube Video:
Pellets Matter: 6 Pellets Compared Head-to-Head | Mad Scientist BBQ (youtube.com)Comment
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