I went to a pellet smoker class last weekend. Got to see the new treager Timberline in action along with Memphis, GMG and a couple of others I had not herd of. Consensus they all cook about the same its just the bells and whistles you want. However while there they talked of charcoal pellets?? (I have found some online---> https://smokedaddyinc.com/product/pe...lets-20lb-bag/) just wondering if any of you pellet heads have tried it? apparently you mix them in (something like 40/60 charcoal to hardwood) sounds interesting. Would love to hear anybodies experiences with them?
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Last edited by GadjetGriller; April 7, 2018, 12:41 AM. -
We (BBQr's Delight) are the originator of the charcoal pellet with Jack Daniel's smoking pellets made from used mellowing charcoal from the distillery. This charcoal is made in Lynchburg out of sugar maple wood. Charcoal has no lignin left after the burn, so we mix charcoal with oak to make the pellets.
In the pellet Jambo, I'd use 60 lbs. of pellets for a contest cook. Just for grins, I cooked a contest completely with Jack Daniel's pellets. It took a bit less than 40 lbs. of pellets. Even though lab testing of charcoal pellets only shows a 4-6,000 BTU boost, this is particularly important when pellet cooking in high elevations. It's helpful on all thermostatically controlled pellet cookers, because you'll burn less pellets to maintain the desired temperature. Therefore, it's ideal for mixing with other pellets to extend the burn.
One thing that charcoal pellets won't do -- you'll not get the "flavor" of cooking over charcoal in a charcoal-fired grill.-
Awww that was the reason I was interested (the charcoal flavor) But I'm also Cheap! So more cook time out of less pellets is a good trade off!! Thats some great info thank you CandySueQ
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