Pellet Grill Fuel Flavors
In order of popularity:
Hickory --- Classic flavor of smoked foods. Good for everything
Apple --- Strongest of the fruitwood flavors. Good for everything
Mesquite -- Very strong flavor. The smoke flavor of Southwest cooking.
Pecan --- Hickory's milder, sweeter cousin. Same flavor profile. Good for everything.
Cherry -- Gives a rosy color and sweet flavor. Deeper smoke ring. Good for everything.
Oak --- Very mild, gives food a beautiful color but not an in-your-face flavor. Good for everything.
Wine Soaked Oak -- Unusual pellet, made of oak mixed with red wine soaked oak. Sweet smoke with a tang. Good for everything, especially beef.
Sugar Maple -- Mild sweet smoke flavor. Good for everthing, especially fowl.
Charcoal -- A unique pellet of made of oak mixed with wood char. Very high BTUs. Good for red meats.
Peach -- Sweet, fruity flavor of the South. Good for everything.
Black Walnut -- Strongest smoke flavor offered. This is hickory's stronger cousin. Good for beef.
ty for this.
49er Weber, OTP
Lucile, Mak 2 Star #336
The 1/3 Charcoal used for the 20 lbs. BBQr Delight's pellet fuel the same as the Jack Daniel Charcoal in your 1lb. bags?
No, it's an oak wood char.
Thank you Candy Sue, you are always helpful and appreciate your expertise
Originally Posted by Candy Sue
Candy, just picked up some Jack Daniels pellets from BPS...
Where would you put these on your list and recommendations on pairings?
Jack Daniel's does well with beef, IMO. Got a 1st in Brisket in 2004 at Lebanon, TN using about a cup of Jack pellets in foil packets and cast iron pot in a 18" WSM. I like burgers with Jack on the charcoal grill. I've mixed Jack in with Apple pellet grill fuel for the start in the hopper of a cook with good results with beef and pork. I don't think Jack works well with "lighter" meats like chicken and ribs and it's downright nasty on fish, except for salmon. In fact a salmon filet with Tennessee Honey in the glaze would be quite nice, I expect.
For whatever reason I found myself favoring the Mesquite pellets. I am now shy after running into the sand/glass issue. Can you suggest a stable blend of blended pellets that would give me the flavor of Mesquite but safety from the sand/glass issue? Mesquite/Cherry? or Mesquite/S Maple?
Start off your cook with mesquite blended. After 2 hours switch to oak. Clean your fire pot out after the cook (this is a good thing to do after every cook!). Shouldn't have a clinker problem.
Originally Posted by AikenSmoker
What's the sand/glass problem?? Is it isolated to mesquite?
I ordered hickory, oak, cherry, and charcoal to get me started, but still waiting for my grill.