I bought a big wheeled plastic container, I dump after every cook and lets what's in the auger tube burn off the grill before it flames out. I use a blended mix though. If I ever get a strong or distinct pellet flavor I will do the same but in a smaller container. The wheeled until fits under a shelf and thus under the cover. Mesquite or maybe a fruitwood I may buy in the future will be used for a meat I smoke less frequently and so will live in the garage when not needed
I do use a variety of pellets but as others have noted it can be difficult to discern a difference in taste. For me when doing pork, poultry or say smoked cheese the fruit woods are better. These have been perfect thus far but no reason other methods that use a sealed container can't work just as well.
Living in FL, its important to store appropriately due to how much moisture is in the air. So we use 5 gallon buckets with airtight lids that we store in our patio closet.
I never empty my hopper, just let it run down, mostly use either apple for pork or poultry or a blend for beef. Although I've crossed over some and never really noticed much difference, if any.
I haven't tried mesquite, though, they say that is a heavier flavor.
I do have a tube to add more smoke, and I do find if I do cold-smoking with that, the flavor is acrid sometimes. I did some cheese crackers a few weeks back and tossed them, they were HORRIBLY acrid. Yuck. I find myself wishing sometimes I could get a LITTLE more smoke, but my neighbor's stickburner KILLS me, it is way too much!
I have settled on PitBoss Competition Blend for now. 14.95 for 40lbs at Lowe’s, Convenient relatively inexpensive and the Oven runs good with them. I dont really taste or smell the difference in the food, as others have said. It smells real good while the Oven is running though. If I want Smokey, I need to use my Kettle for now. The Boss Lady doesn’t care for the Smoke anyway, and I don’t get too many complaints from anyone about my cooking.
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