There are different ways to make pellets. Some manufacturers use whole trees, bark and all, grind them up and make pellets.  Some manufacturers use a base wood and add various flavoring oils to impart flavor to the resulting pellets. There are chemicals which can be added to sawdust to "fluff out" the wood during pelleting process.   BBQr's Delight pellets are 100% all natural wood, very clean wood and the pelleting machinery is lubricated with food-grade vegetable oil.
At BBQr's Delight, we take a high BTU, very clean (no bark) base wood (white and red oak sawdust) and add actual flavoring wood sawdust to the oak, blend it and make pellets.  Our blend is approximately 2/3 oak-1/3 flavor wood. Our oak is a very, very mild wood which doesn’t mask the flavor wood added (oak gives a beautiful color though). Our flavoring woods come from a number of sources.  Mesquite we get in Texas, orange we bought an orange grove that was being cut down, apple comes down from Michigan.
Bark tends to produce a bitter smoke. If you’re cooking with bark-on stick wood, that bark is going to burn off quickly. The impact of the bark is not huge on stick wood.  If that bark is in the sawdust wood mass made into pellets, it is mixed throughout the resulting pellets. Burning those pellets will give bitter results.
Don’t buy into the 100% specie necessity. When cooking with a pellet fired cooker, you need a clean burning, high BTU fuel. You can’t do long cooks when your fire pot fills with ash! Ash is another result from bark in the pellets. Except for Mesquite, it’s just ashy by nature. Sand gets imbedded into the wood from harsh Texas winds. At BBQr's Delight, we make and sell 100% specie pellets as well. Over the course of time, I've burned all our BBQ pellets thru a pellet cooker. 100% specie is not necessarily going to produce a smokier meat to eat. It may leave you with cooker issue where you have to finish your meal in the oven!
At BBQr's Delight, we take a high BTU, very clean (no bark) base wood (white and red oak sawdust) and add actual flavoring wood sawdust to the oak, blend it and make pellets.  Our blend is approximately 2/3 oak-1/3 flavor wood. Our oak is a very, very mild wood which doesn’t mask the flavor wood added (oak gives a beautiful color though). Our flavoring woods come from a number of sources.  Mesquite we get in Texas, orange we bought an orange grove that was being cut down, apple comes down from Michigan.
Bark tends to produce a bitter smoke. If you’re cooking with bark-on stick wood, that bark is going to burn off quickly. The impact of the bark is not huge on stick wood.  If that bark is in the sawdust wood mass made into pellets, it is mixed throughout the resulting pellets. Burning those pellets will give bitter results.
Don’t buy into the 100% specie necessity. When cooking with a pellet fired cooker, you need a clean burning, high BTU fuel. You can’t do long cooks when your fire pot fills with ash! Ash is another result from bark in the pellets. Except for Mesquite, it’s just ashy by nature. Sand gets imbedded into the wood from harsh Texas winds. At BBQr's Delight, we make and sell 100% specie pellets as well. Over the course of time, I've burned all our BBQ pellets thru a pellet cooker. 100% specie is not necessarily going to produce a smokier meat to eat. It may leave you with cooker issue where you have to finish your meal in the oven!
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