Hey all,
Question for you. There are obviously many choices of pellet types/flavors that we can use to cook our food with, and I look forward to experimenting with the various types of wood and meat combinations. I haven't really figured out how fast my pit chews threw this stuff yet. I've seen various graphs related to outside temperature and pit temperature, etc, to give me some idea, but it's not like there are lines in my hopper that show I have an hours worth of pellets left at 225, etc. So here's the conundrum: I don't see any really easy way to get pellets back out of the hopper (I have a memphis pro). So If I wanted a new type, I'd have to burn off the old first. So I guess my question is this: For those of you who like to use different types of wood, frequently, do you just put in small quantities, and keep an eye on it to make sure you don't run out? Or have most of you just settled on a particular flavor that you use for everything, most of the time and then try and empty out the hopper on special occasion?
Cheers!
Question for you. There are obviously many choices of pellet types/flavors that we can use to cook our food with, and I look forward to experimenting with the various types of wood and meat combinations. I haven't really figured out how fast my pit chews threw this stuff yet. I've seen various graphs related to outside temperature and pit temperature, etc, to give me some idea, but it's not like there are lines in my hopper that show I have an hours worth of pellets left at 225, etc. So here's the conundrum: I don't see any really easy way to get pellets back out of the hopper (I have a memphis pro). So If I wanted a new type, I'd have to burn off the old first. So I guess my question is this: For those of you who like to use different types of wood, frequently, do you just put in small quantities, and keep an eye on it to make sure you don't run out? Or have most of you just settled on a particular flavor that you use for everything, most of the time and then try and empty out the hopper on special occasion?
Cheers!