PaulyT
New member
Green Mountain Grills' website says the following (in the FAQ section):
What do you all think? Is it a myth? Or are they just trying to excuse why they only make one type of pellet? Right now I'm using theirs, I bought one bag with the grill, but I will certainly try other brands and woods at some point; I'm a scientist, I need to experiment for myself. But still, I'm curious what the general consensus is from those of you who've been doing this for a long time.
Why doesn’t GMG make ‘flavored’ pellets?
The flavor molecules in wood fiber – guaiacol (gweye-a-kol) – come from the combustion of lignin which is found almost equally in all hardwoods. We hate to destroy the myth of flavored pellets, but different species of hardwoods do not produce different flavors in food. Sorry.
What do you all think? Is it a myth? Or are they just trying to excuse why they only make one type of pellet? Right now I'm using theirs, I bought one bag with the grill, but I will certainly try other brands and woods at some point; I'm a scientist, I need to experiment for myself. But still, I'm curious what the general consensus is from those of you who've been doing this for a long time.