Do Pellets REALLY Matter?
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- เผยแพร่เมื่อ 22 เม.ย. 2023
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I'm exploring whether different brands of pellets really make a difference when it comes to smoke flavor.
Get Knotty Wood Pellets here: bit.ly/3GROvpL
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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
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Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3MMuDYH
I've got the camp chef woodwind pro. The smoke cage/box is key due to what you explained. Regardless of the pellet smoker you choose, pick one with an additional smoke box
Fantastic video! Now we truly know why pellets don't give the same flavor as a regular wood fire with splits. Everyone always said it was the moisture content, but you explained the real reason perfectly, and it makes perfect sense. I can definitely taste the difference between different pellet brands, but not necessarily so much between the wood types that they market. Most likely because companies are using the same base wood filler across all their wood pellet flavors. The only pellet flavor that ever really stands out to me is a pure Mesquite pellet. I also have a Pitts & Spitts Maverick 2000 and I made my own smoke cage which works great.
Thank you for the test and taking the time to do this! Great info as always.
I have been using a pellet smoker for over 10 years (Traeger first, now a Yoder YS640S). I always thought it was just me but in all the pellets I have tried, I have never been able to taste a difference. The difference in pellet to me boils down to the amount of ash they create. But for taste and smell, I would agree that there is not much difference. At least to me. Great video!!
I’ve noticed that with chicken and fish I get a decent amount of smoke flavor with most pellets I’ve tried but beef needs help so I always put in a smoke tube with wood chips.
@@ws4835 I tried the smoke tube with wood chips, didn’t make a difference in my case.
@@BabyDiego10599 did you set it up so it smolders? It doesn’t do any good if it’s just burning with a flame.
Wood chips added much more smoke for me than wood pellets.
@@ws4835 I'll have to give it another try.
@@ws4835 you’ve hit the nail on the head in your comment, and I totally agree, I found that pellet, smokers and beef brisket are not as compatible as an offset. However, the pellet smoker does just fine for that smoke taste with fish, poultry, and pork. Beef seems to be the hold out.
Love how in-depth this was, makes for some great watching!
"wake her up actually and feed her this brisket in bed" Quote of the year. Steve, legend move.
Lol, she didn't let me record it otherwise I would have
I use knotty wood with a smoke tube for the low temp part of the cook. I taste lots of smoke. Try it!
I have found this helps a lot as well
Your videos are fire! I learn so much from your videos. Thank you for pushing BBQ to another level.
I use knotty wood in a smoke tube, and this is what makes a big difference to me. It would be cool if you did a video with pellets in a smoke tube, as opposed to without.
Good point!
Yes, I tried that this past weekend and it made a HUGE difference.
100% the smoke tube should be required for a pellet smoker. After some personally testing I now always use a smoke tube when i smoke foods.
@@MehStang i make a mix of pellet and wood chips in my tube,its game changing
@@dennisrichards6302I’m doing more testing for me and my family. So far pellets are winning over pure wood chips which is shocking.
Love your educational approach to BBQ. Especially fire management. I got my okj longhorn reverse flow a few weeks ago. I've only had clean burns because of watching your videos. Ever wanna see my set up, let me know.
Great video. Appreciate ur honesty
If you're looking for a BBQ style wood smoke flavor, use a wood burning pit. Pellet grills are mainly for a light smoke, "set it and forget it" convenience.
Sadly I found this out the hard way, would've never purchased the pellet grill that I have had I known at the time that it was just what you said, light smoke IF ANY and set it and forget it. Live and learn!
You have to add a smoke generator to get any smoke flavor. You can use pellets in them too, they don't burn as hot and clean so you can achieve a smokey flavor.
Thanks captain 🫡. But seriously though, that is common knowledge. It’s also the reason why many of us enthusiasts own both. What is being explored is ways to bring some real smoke into the pellet grill world. These new wood baskets might be the way to get some decent smoke while keeping some convenience.
I agree with your conclusions. I also noticed the same with my overnight pellet cooks even on my Maverick 1250. Where I do feel flavor of pellets make the biggest difference are in the shorter cooks like ribs, pork tenderloins, etc. my personal favorite at this time is Bear mountain bold which is mesquite, hickory and oak. I make my own mix which ends up similar of just mesquite and hickory knowing that oak or alder are being used as a base. To me they give the most flavor for these shorter cooks but no real difference on the longer cooks. The smoke cage is a real game changer. My last brisket was bathed in “real” smoke with the smoke cage for about 5 hours before finishing it up and man what a difference. The smoke was just perfect for me with that many hours of tending to the cage every 30-45 minutes. I used whatever bits of chunks I had left which was hickory and pecan and some mesquite wood chips. I definitely went through wood chunks faster than I ever had (Usually I just use them in my WSM which isn’t used often nowadays).
Pitts and spitts has been around forever. I went by there years ago to check out what they offered. It’s not cheap but good stuff.
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Good stuff, as usual. In my experience, the knottywood pellets do produce a noticeable flavor. I really enjoy the plum. I mix plum and almond. What I’ve found though, is that they produce about 10x the amount of ash that the Recteq brand pellets do, and they also produce a lot of clinkers, so between the ash and the clinkers, I have to clean out the pot between each use. I love the flavor though.
Jeremy recommended putting on the brisket while the pellet grill is cold and letting the initial smoke while firing it up get to the meat and it is a game changer.
Not too dirty? It’s pretty thick smoke for a few minutes.
@@jonnyq2323 some people enjoy creasote 😅
I do this kinda. I dont go on when its white smoke but when it goes more blueish. Stiil not up to temp but my stuff has tones of smoke flavor. Ive had a guy that uses off sets comment on how much smoke my pulled pork had compared to his on the off set
Just buy a smoke tube, it’s easier
@@jonnyq2323 That's the advantage to pellets... they produce LITTLE dirty, acrid, smoke. You don't need to wait for the white smoke to disappear.
Thanks for this video! I just got a pellet smoker and wondered the same thing about brands of pellets.
I took screen shots of each of the briskets, because Im all scientific like, and the 2nd one has a much more noticeable smoke ring than the first.
Yes pellet brand makes a difference Traeger brand uses FIR as the base wood then ADDS oils and other fillers to create the "FLAVOR" as necessary they even have a patent for it. Then there is brands like Knotty Wood showing them using the entire tree.
I have a Traeger Ironwood 650 and have used many different types of pellets. I have found good success with Bear Mountain Bold Blend pellets and Bear Mountain Gourmet Blend. You can really taste the difference. Bold blend has a deep smokey flavor and gourmet blend has a sweet flavor. I prefer them over the traeger brand of pellets. I have tried Lumberjack pellets too but I like Bear Mountain better because I can taste the smoke. I have heard Knotty Wood is good and plan to try them
Thank you for this information 😎
One of the best barks I’ve seen using a pellet smoker! Good job!
Terrific, educational and entertaining video.
I would love to see a test of the smoke cage where you only add chunks for the first 3,6,9 hours to see if there is a point where the extra smoke stops adding much to the flavor and you quit tending the smoke cage and enjoy the ease of a pellet grill
I second this suggestion. That would be cool to see when you can switch back to cruise control.
The reason it doesn’t matter nearly as much as folks think is because nearly all of them are blends not pure. When they say no filler etc they are referring to the individual pellets, not entire bag. This is especially true with fruit flavors like apple or cherry. They are 40-50% apple / cherry and blended with oak. You can probably get pure oak though. Don’t believe me read the fine print or even better give them a call. If it really was pure it would cost 50% more. I know because I order a “pure” cherry pellet and it definitely costs more. Also Those “competition” blends are whatever they want it to be not necessarily exactly what it says.
I have a Traeger and one major difference with pellets is that when I used other brands of pellets, I would get serious fires in the pellet smoker. I contacted Traeger support and they warned me that there are subtle differences and tolerances with how the pellets are formed and how they break up and that I should only use their brand of pellets. So far, they have been correct.
That doesn’t mean their pellets are good, it means their smokers are bad.
Thanks for the vid! Always nice to save money
Agree 100% with your conclusion. I've added a smoke tube to my camp chef and it made a difference but still not like my offset.
Great video! As a pellet smoker owner I can agree with the T brand. Trying out some pecan shell pellets this weekend and hope it ads some more smokey flavor. Cheers!
How was the pecan?
Very well done. I was thinking that different brands, because of different processes of making pellets, would make a difference. After seeing your explanation and results, I think I've changed my mind. Great video.
Great video and I appreciate your honest review. I just bought a Traeger Timberline 1300 and now having some regrets since I haven't detected much (if any) smoke flavor on the meats I've cooked so far. I ordered a smoke tube and hope that helps. If not, I think I'll use the Traeger as part of a hybrid approach where I'll start off on my Offset smoker, or WSM for the initial part if the cook, then move the meat over to the Traeger for the "set it, forget it" portion. Thanks again for making this video - very informative.
I got good results on mine using mesquite blend (lumberjack brand), and cooking at 200 (with super smoke on) for a few hours before cranking up the heat to 275.
@@jordansoyke3944 Thanks for the information! I did buy a couple bags of lumberjack pellets, but haven't tried them yet. My attitude has completely changed since I smoked a brisket on my Traeger following Meat Church's "Weekday brisket 1.0" video. My friends & neighbors said it was the best brisket they've ever tasted so I'm now a lot more positive about my purchase.
You have to try the LonestarGrillz pellet smoker. It actually smokes the meat. And after seeing this video, it makes more sense why. The LonestarGrillz pellet smoker does a great job keeping the fire from burning too hot. It actually allows the pellets to smolder - which creates the smokier flavor. Its not a stickburner but it actually smokes!
I would be keen to see a pellet showdown on poultry because the blank canvas I feel would really absorb and show off any potential differences.
Perhaps even smoke a few smaller pieces and vacuum seal/fridge them and serve them from an oven reheat so they’re all on an even playing field
Like a kid on a Smartie, I’m here for the dropped video! Thanks Mr Steve for answering the questions inside my head. I concur w/ your findings. The only difference is pellet price points & I try to keep it under $1/lb. Another great tee shirt idea for you to market….”Nose Blind” 🔥💨💨💨💨
My experience exactly! I'm going to an off-set this year.
I switched from the "No Name" T pellets to using Lumberjack pellets in my "No Name" T 1300 pellet smoker and noticed the difference. I have been using the Lumberjack pellets for about 3 years. 1/2 the price, and I can't say 10 times better because 10 times 0 is still 0. I will stick with "noticeably different," although I sometimes use a smoke tube with pellets for additional flavor if I have a lot in the smoker.
I like to use wood chips in a smoke tube to help out my pellet grill.
I think you are spot on here. The smoke flavor from knotty wood or other brands is minimal unless you are doing some low temp for extended period of time. If you are cooking above 200-225, the smoke flavor added is minimal.
First off, excellent video and explanation of things. I really appreciate your knowledge, communication and honesty about the pellet differences and products. I have a KJ and had a BGE at one point,. Both are excellent smokers, however I broke down and bought a Weber Pellet the other day and am waiting for it to arrive. I bought it so I could do a long smoke without having to stand over the thing throughout the day. I am hoping that I won't be disappointed with the flavor of pork shoulders, prime rib and brisket. I don't see the point whatsoever of having a Maverick 1250 with the smoke box since that would require feeding the box every 20-30 minutes. At that point I would use a different type grill. Thanks again and I did hit the subscribe button.
Having the smoke cage gives the user the option to do a “set it and forget it” cook on a busy day, and a more hands-on “deep Smokey” cook on a more relaxing day. All from one cooker, rather than having two or three cookers. We don’t have the space for multiple cookers, so the P&S seems like a great all-around option.
The only pellets that I could tell a difference were mesquite pellets. All the others I’ve tried seem the same. Anymore I just buy the 40 pound bag of Pit Boss competition blend from Lowe’s or Menards. They cost less than a 20 pound bag of Traeger pellets.
I use the kottingwood plum pellets multiple different times in my pit, boss smoker and it stopped it up at the auger each time I used it. My grill is very clean. I’m meticulous never had any issue with any other brand of pellets stopping up during a long cook.
Has anybody else had this issue?
I recently bought my first pellet smoker, quite an upgrade from the 15 year old puck type smoker I have been using but never really liked. Unfortunately in my part of Alberta there is pine, spruce, and poplar and nobody wants to smoke with those and traveling to buy hard wood would be a significant dent to the financials so an offset wasn't really an option.
Luckily there is a Lumberjack pellet dealer relatively close so hopefully those with the smoke tube will help over the locally available T brand. Looking forward to any other experiments you do.
I smoke with yellow birtch on my offset
For the smoke pouch, what if I use pellets instead of wood chips? Thanks
Great video and very informative. I've used a pellet smoker for years now. I think the brands make a difference. That being said, it is no where close to my charcoal smokers. Use a reputable brand such as lumberjack, B&B, cookin pellets and bear mountain that use a 100% hardwoods with no fillers such as hickory or mesquite. Fruit woods and blends will produce way less smoke. I've never used knotty wood so I can't say anything about them.
I'm glad I watched your whole video cause I was going to say try it the next day. Being in that smoke the whole day it is hard to taste it sometimes.
I usually have a shower right after shutting down the smoker before eating. I find everything tastes better doing that.
I use a smoke tube as well as place WET wood chips on top of the cast iron cover of the burn pot (for my pellet smoker) to get a "deeper" smoke flavor. Still doesn't touch my WSM in terms of smoke flavor. When I have time, WSM is what I choose to use.
So far Ive made 3 briskets in my Pitboss Vertical Series 4 smoker and used 2 different brands - Pitboss Competition ones and some other brand I can’t remember. The smoke flavor was alright, nothing near wood and the bark was ok I guess, not like using wood. Any tips on how to get a better bark? The briskets were good af but didn’t look as dark as the ones using wood….oh and I’ve cooked all 3 at 250-275 degrees, cooking til temp/feel, holding for 4-5 hrs everytime.
Try smoking at 170 overnight first. Also use a pellet tray or tube. Just one round of it.
I've been saying this since I first got my pellet grill. These types of cookers need a smoke tube or box with dry wood chips to get any kind of smoke flavor on them. It practically doesn't matter which brand of pellets you buy, unless you're doing food where it is more preferable to get the milder wood oven flavor that the pellets produce.
Valuable video. I tend to agree with you. The Knotty Wood wine pellets seem interesting though. Pellets are just too dry and burn too hot, the aroma is too small to make a noticeable difference.
Good Video! When I switched from "T" to Lumberjack, I visually noticed more smoke and the smell coming off the smoker was noticeable better. Having not done a side by side comparison like you did, I'm not sure if the finished product was much different. So, if your conclusion is that you cant taste the smoke from pellets, it probably doesn't matter whether you are using cherry, oak or other. Thats unfortunate.
Excellent video. Can you do the electric gravity feed next :)
I tend to do chicken and ribs on my pellet smoker and pork butts and brisket on my Masterbuilt gravity smoker where I stand up splits of hickory in the charcoal shoot. Produces more smoke flavor but not like an offset.
Good video. FYI ...I get plenty of smoke on all my cooks on my Camp Chef 24 SG. Thank you.
I’ve been using a Traeger for a coupe years and love how easy it is. Last week a dude brought a pork butt to work he cooked on and offset and after one bite I knew that must be real wood because I have never achieved that kind of smoke flavor. It was intense. But I’m not sure if I l even prefer it that smokey
Interesting. There is a smoker called the kbq . They pull all the smoke though the red hot coals to burn off all the volitles and creasote . Many claim it to be the most incredible smoke flavor of anything. It's more of a perfume and taste than what most people think of as smokey. It's important to have the wood at the right humidity level when using it. I think it was 22-25% (don't quote on that)
One suggestion. Put a pellet tube burning pellets of your choice in the cooking chamber and see if that make a difference. It will definitely have the spectrum of temperature leading up to total combustion. You can get a 3 to 4 hour 6" pellet tube for 10 bucks.
I'll check it out!
I only own a weber kettle and a pellet grill. The kettle will make a noticeably smokier brisket (or pork butt, or likely anything else), and it only takes about a double-handfull of wood chunks to do so.
Been using my Traeger pellet grill for years and have tried every possible pellet. They don’t matter at all! I just use the Cabelas brand since they’re only $9.99 a bag
Fascinating.
I don’t like the treager or pit boss pellets. Kingsford and knottywood and lumberjack are my goto for pellets. I do want to try the wood chips lone star grillz has for pellets grills.
I agree. Only so much a pellet can do
If I'm smoking ribs or a smaller cut of meat, pellets add enough smoke flavor. If I'm cooking a larger piece of meat (ie - brisket or pork butt), I use the Smoke Daddy Heavy D. The only pellet I found that had a strong enough smoke flavor for a larger cut was one sold by Cabela's that they no longer sell. I don't even remember the name. It put out a TON of smoke. Like a scary amount. I mostly stick with Lumberjack or Bear Mountain. I found that the Knotty Wood pellets cause issues with smoker with their "clunkers".
I'd like to see you test adding a smoke tube to your pellet smoker. That's what I have resorted to and I get a lot of smoke and some good smoke flavor. Not as much as an offset, but definitely an improvement.
I used to use a pellet tray all the time. It adds a lot of color and flavor if you don't overdo it. But everyone seems to rag on them these days
@@SmokeTrailsBBQ I used a smoker tube for the first time over the weekend on pork ribs on my Z-Grills pellet smoker. Big difference in color, and my wife said she really enjoyed the flavor. If she's happy, I'm happy. Not sure why anyone would rag on them... Stick burning gatekeepers can get bent.
Excellent combination of science and sensory experience!
New pellet grill, for my first pellet purchase I just bought the Walmart EXPERT brand 6.88 for 20 pounds.a mixture of oak and hickory is how it came. Tasted smoky to me but I have nothing to compare it to.i have bought pit boss apple. And pit boss competition.have not used yet. I did buy since the are cheap those smoking tubes.have not tried them yet.i would think the tubes would add a fair amount of smoke since the grill only smokes when it dumps pellets.we will see.
Man moving to a smoker tube has been a tremendous increase in smoke profile so much. I add a handle of charcoal royal to that and damn.
I wonder if you could tell offset vs pellet if you did a blind taste test. I swore on a particular brand of ranch dressing, until I had to pick it out with a blind taste test and really struggled to pick it out. I did do it! But I struggled. I'm still debating on what kind of smoker to get this summer, but don't have the time to do an offset smoker so it's either electric or pellet. I just hope it's worth it.
Yea it's a good idea. I should try it
You know a BBQ fan when someone wakes you up and says "Try these briskets and tell me what you think." and they do it... 🙂
The only way I've personally found to get close to an offset smoke flavor in a pellet grill is to use a cold smoker setup or smoke tube. I use close, loosely.
I never noticed any significant smoke difference with Knotty Wood’s plum pellets, but the almond wood pellets do produce a more smoky flavor. Not as much as an offset, but more than the plum pellets.
Is the t brand traeger?
I did an 18 hour smoke butt on my pellet grill and had ZERO smoke flavor. The butt itself turned out perfectly as far what it's suppose to be for pull pork. I went low and slow unwrapped for 13 hours, wrapped for 5 hours. I used bear mountain hickory pellets. It's easy to smoke on a pellet but I don't get smoke flavor. When I use tubes I get an unpleasant after taste almost like dirty smoke. So for me pellet smoking is no different than a conventional oven or a crackpot. I can't tell the difference at all.
I really enjoy your videos. My opinion is if I was going to do a taste testing, I wouldnt have dipped the brisket in the tallow...I think that would have oiled up the brisket and dilute the smoke flavor!
Agreed
You did a great job advertising for Pitts and spitts
First time watching you. Impressed, at least you was honest. Not allot of youtubers that put out an honest video.
I would love it if you tried this again but added a smoke tube for extra smoke to see if it actually makes a difference
I think it would with a tube/tray
Pellets make a huge difference in taste and the look of the meat. Most pellet cooker users don't like real smoked meat taste. Most people also don't have much attention to detail. Just watch any pellet challenge where the let the general public taste tests. They always pick the least smoky meats as the favorite. When I try new pellets and can't taste much smoke flavor I never buy them again. Blended pellets seem to be the worst. If I use a blend it will be a mix of two pure pellets that I create myself. 70/30 hickory and cherry is one of my favorites. Kingsford is what I usually get as that is what available locally besides Trager. Trager pellets impart too little smoke flavor for me. Lumberjack, Bear Mountain, and Kingsford are my favorites in that order. I always use a smoke tube filled with Hickory pellets as well. I want to try knottywood plum.
Try the Jack Daniel Whiskey Pellets. They are my go to. Everyone who has tried my smoked meat says its super smokey and sweet. Its literally double the normal price of a typical pellet bag... but its worth it. In my humble opinion.
I think the type of pellet can make a little difference on the smokiness (example a straight hickory pellet would be likely the smokiest)... but the amount of smokiness from pellets is probably not huge... I do think the type of pellet has a big difference in flavor... some pellets based on their blends make things taste better than others... my current favorite uses oak/pecan/cherry - delicious..!
Weber EX smoker makes difference. Way bigger and intensive pink ring and the smoke smell is more distinctive. Maybe Weber can manage the fire pot temp better than other brands? I am not sure
Also, mesquite pellets give more smoky flavor than any other wood/tree/whatever competition blend.
I can’t give an honest answer on flavor but I have a Traeger and I’ve tried other brands of pellets and had heat issues. Couldn’t get the other brands to burn as good. Anyone else have that issue?
What rub did you use? It didn’t look like just salt and pepper. Can you try it again with just salt and pepper? I’ve noticed that rubs can (not always, of course) wash/overpower the smoke flavor.
Would like to see P&S Maverick pellet cookers offer a dual smoke setting like Grilla Grills. One setting for PID, where temps stay more even, and you get a clean (though less) smoke. Then a second setting for a variable temp burn that produces more smoke, though not quite so clean, but also not entirely dirty. I believe LSG has their controller set for a more variable temp swing to really get a better smoke out of the pellets.
I have a Maverick 850 that I’ve had for about 6 years. Just last week I put a new controller from Pitts & Spitts in the pellet grill. And I did some testing for hot spot and temperature control and precision using four probes in different locations with my Smoke X4 temp monitor. And what I saw was not at all what I expected to see. They had programmed a lower temperature, what I called smoke cycle into the controller that periodically added much more smoke into the cooking process. It was very interesting to me as I had previously performed the same testing process with several other brands of pellet grills as well as my P&S. It was very different and noticeable. Full disclosure, I don’t do a lot of long cooks. I mainly cook ribs, tenderloin, chicken and only infrequently do brisket and pork shoulder. But I did cook a beef back rib yesterday, using a lower temp setting initially (1.5 hours at 250 setting) and then 285 to 165-170 internal and finish with wrap to 205 internal and a rest. There was more smoke flavor and noticeable smoke ring than usual. Maybe my best back ribs ever.
Not a plug to single out P&S as others might be doing the same thing with their programming, but I was very impressed. YMMV
And I did speak with P&S before I cooked the ribs and discussed my testing. They said it was a newer algorithm in the controller and I could revert back to the original version algorithm if I wanted to. We did not discuss how to select the original PID algorithm. But it seems to be an option.
Great episode! I've been using Knotty Woods Almond wood for about 6 months on my Traeger and really like the result. I'm about to try my first brisket and you mentioned over night. The recipe I saw said about 2 hours at 200 per pound. Is that a similar ratio to your recipe?
2 hours at 200. That would be 24 hours for a 12 lb brisket? It would work I guess but not ideal
@@SmokeTrailsBBQ I thought that seemed a bit excessive as well but as I said. I've never done brisket.
I'm sure Pitts and Spitts will appreciate a whole video on how you can't get good smoke flavor with their product, lol
Oh I do for sure, with the smoke cage lol. I don't think any pellet grills give offset quality smoke flavor just burning pellets by themselves.
I switched to pecan pellets, I see more smoke and a little more smoke flavor.
👍 for me
smokin pecan pellets the best i found
K > T. Maybe a shorter cook on chicken would be a good test for smoke flavor differences.
You might want to refrain from mentioning this "T" brand. Traeger might think you're talking about them! 🤫
I can definitely tell a difference between pellets I feel some brands burn faster and catch fire easier and some that last long and have more flavor
Finally a video where your not trying to expose someone else’s secrets. (Great work there)Can’t help wondering if you were snorting brisket and eating cocaine while filming hahahahahaha?
Interesting video - I just wonder if your smell and taste sensors have become less sensitive due to spending a lot more time in a smokier environment (primarily using offset wood smokers) and eating much stronger smokier tasting food from these smokers that you are not able to pick out more subtle smoke scents and flavors as easily as the average person does? I don’t own either of these smokers but easily pick up the scent and taste when invited for some brisket or salmon cooked on my friends “T” pellet smoker.
Yes, it's easy to go noseblind to smoke when I'm inhaling it all day. I pick it up much better after a day or two of not smoking.
Regardless, Im new to your channel and find it entertaining and educational.
@@kaivonmortazavi8656 thank you!
You always need a smoke cage to get the someone flavor. Even the Camp chef wood wind pro which allows you to add wood chunks to the grill. Bottom line you need to add real wood to get the smoke flavor in a pellet grill.
Mad scientist tast testers chose the T brand as their favorite
smokin pecan pellets only pellet i found thats close to an offset smoke flavor.
Glad to hear someone agrees with me! They have crazy smoke flavor
Have you tried a pellet smoke tube during the cook? I've been meaning to try it but haven't gotten around to purchasing one... going to now while it's on my mind...
Yep! They work great if used in moderation
@SmokeTrailsBBQ Awesome, I'm excited to try it then. What exactly do you mean by moderation? (If you have content already, I'd love to watch it but didn't see one)
@@jonathanstroup2963 only one tube worth
@SmokeTrailsBBQ Ah, thanks for the tip. Wife wouldn't allow me to go much 'smokier' than the grill does on its own. Pellet grill has been the happy medium of smoke flavor but i wanted a touch more and will micro dose to see if she notices.
Appreciate this video btw, makes me more comfortable with looking at price rather than brand of pellets...
Keep up the great content! Cheers
Finally some content that isn't talking about Aaron Franklin!
water pan goes on 2nd rack or the brisket goes on an upper rack?
Brisket above water pan
What about an inefficient pellet burn in a pellet smoke tube/cage running in the smoker while it's burning a normal pellet fire in the fire pot?
I personally like running a pellet tray to give it some color but too much of it can make it taste acrid and ashy
The Plume pellets give the most smoke flavor period. other than that they make a great out door oven!
I have a Yoder ys640 I really do think the pellets brand make a difference for more smoke flavor get a smoke tube trust me you will taste a big difference
Okay I have another comment....I just smoked fresh hamburgers salt and pepper only at 190 for 50 minutes. I added a smoke tube . I cranked it up to 400 to finish my burgers to medium well because my wife won't eat pink burgers at all....I couldn't smell or taste ANY smoke directly on and in the burgers....Hell man I'm done trying. I'll just do meals on it because I bought it without expectations of anything outdoorsy. I had smoke coming out of the stack like crazy and that did NOTHING for the flavor. Burgers were awesome....but they were on the stove in the house type awesome. Not worth being bite by one mosquito to do outside.
You could try spritzing them. That's the only thing I can think of. If meat is dry, smoke won't attach to it well.
Been there done that. Pellets don't really matter. Pellet grills can only get to about a 3/10 for rich, smoke flavor.