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Thread: Pellet Grill Fuel Flavors

  1. #1
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    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.

  2. #2
    Senior Member sparky's Avatar
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    ty for this.
    Bo, PDS
    WSM 22.5
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  3. #3
    Junior Member smokenovice's Avatar
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    Hi Candy:

    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?

    Thank you

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    No, it's an oak wood char.

  5. #5
    Junior Member smokenovice's Avatar
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    Quote Originally Posted by Candy Sue View Post
    No, it's an oak wood char.
    Thank you Candy Sue, you are always helpful and appreciate your expertise

  6. #6
    Senior Member SoDakSmokerGolfer's Avatar
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    Candy, just picked up some Jack Daniels pellets from BPS...

    Where would you put these on your list and recommendations on pairings?

  7. #7
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    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.

  8. #8
    Junior Member AikenSmoker's Avatar
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    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?

  9. #9
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    Quote Originally Posted by AikenSmoker View Post
    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.

  10. #10
    Senior Member TrickyDick's Avatar
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    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.

    TD

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