A question about pellets, their quality, and type for various purposes.

[rshatfieldjr]

I have a Green Mountain Jim Bowie smoker that I have had for about a month. I have had really great results with it, but now it is time to get more pellets and I am not sure if I must continue to use theirs or whether I can use other brands. If I can use other brands, which are best; and what type of wood is best for all around cooking? For the foreseeable future, I will be cooking ribs, roasts, and fowl at >225 degrees.

 

[Jables]

Can't go wrong with bbqers delight. I like cherry wood for most meats. The wine soaked oak is cool too.

 

[mokenT]

Lumberjack if you can find local supplyer

 

[scooter]

GMG Premium pellets are quite good being a blend of oak, hickory and maple. You can use other brands of pellets to which I suggest the BBQrs Delight Hickory or the MAK All Star Hazelnut Blend.

 

[Big Poppa]

I like bbqers delight and I use pecan, oak and apple...With the MAK they dont recommend luberjack due to high ash build up but there are a few here who havent had bad luck with them...I think the very best second best is bear mountain though