Pellet question

sparky

sparky

New member
my friend. i'm not creative. have you seen TH cabbage rolls? thats creative. have you seen carter's fish tacos and those fruit cobblers? thats creative. BP's and jeanie just about anything they cook. thats creative? those are just 3 examples. all the old time ppl and alot of the newbie's are fantastic cooks. i'm just winging it. nothing i do is planned. i get my protein and then decide what to do w/ it right there on the fly. i want to start using more seafood and chicken. and ya know? i would love to learn how to cook a great brisket. everything else i cook i am happy w/. :)
 
RGrunz

RGrunz

New member
Speaking of pellets, I have heard that Traeger has contracted with a Georgia company in Oglethorpe GA to maufacture hickory , apple and oak pellets. I have tried to locate the manufacturer, but have been unsucessful so far. Since shipping is as much as the wholesale cost of pellets, I should be able to save some money if I could find source.

Regional preference of smoke wood flavor is largely a result of the native woods readily available in regional areas. In Georgia, thats Hickory, Apple and Oak. People get accustomed to their regional flavors and they like to stay with what they know. When you switch from a stick burner to pellets, you just have a lot more options. I am going to take advantage of that and at least try a bag of some other woods that I have never tried in my stick burners. Who knows, I might stumble on something.
 
H

HoDeDo

New member
Oak is a great base flavor... and keep in mind, (at least in the BBQr delight blends) it is roughly 2/3's of your pellet. It provides great BTU's and low ash. The other roughly 1/3 of the pellet is your flavor wood...

I use pecan, and cherry regularly and depending on the food, sometimes mix in Sugar Maple, or just plain oak.
 
TentHunter

TentHunter

Moderator
Sparky, I can't wait to see you tackle brisket and see what you do with it!



HoDeDo said:
Oak is a great base flavor... and keep in mind, (at least in the BBQr delight blends) it is roughly 2/3's of your pellet. It provides great BTU's and low ash. The other roughly 1/3 of the pellet is your flavor wood...
Click to expand...

Andy brings up exactly why I like the BBQ'rs Delight brand and why I found the switch to pellet smoking so easy. The 2/3 to 1/3 mix simulates what I was doing with a stick burner: Oak based charcoal (Royal Oak lump or briquettes) and chunks (or pellet pouches) of flavor wood to influence the smoke flavor.
 
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