Does wood pellet SPECIES make a difference?

I'm exploring whether different brands of pellets really make a difference when it comes to smoke flavor.

_______________
NEW SMOKE TRAILS BBQ RUB!

_______________

______________

Dalstrong Knives:

BBQ Buying Guide

This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.

This video is sponsored by Pitts & Spitts

[ryanbramich]

Thanks the shout out! I always use mesquite when I want more smoke so glad your findings confirmed I am doing the right thing!

[Kquan]

I've been intrigued by your steam experiments. I'm not a pellet grill man myself, but it would be interesting to see if steam would help the smoke flavor of a pellet grill. Future video maybe 🤷🏾

[Keasbeysknight]

makes sense, even cherry wood doesnt come off as heavy as post oak does. great video, look forward to the steam pellet smoker video!

[nathangrima]

Hey mate, is it possible to get a video of your warming freezer you made? Interested to see how it’s done. Thanks mate.

[Alreadygone]

Test out the Smokin Pecan pecan shell pellets. Holy cow do they impart great flavor. Hands down the best pellets by far!

[pitchinwoobbq]

Great video! I use a blend of hickory and fruit wood pellets in a a-maze-n smoke tube for cold smoking, enjoyed the video!

[markwoodside]

I have only been using a smoker for 3 years now and all on pellet grill so still a total rookie :0). . I started with a Green Mountain and then wanted a larger model so now have a larger Traeger Timberline. I find I get more than enough smoke from this grill and if I want more I start at a lower temp and use the Traeger Super Smoke setting (only works under 225 degrees). A couple of people (including my wife) have said they would like less smoke on some things. I definitely can get more smoke out of my current pellet smoker than my previous and do also get good smoke flavour no matter what pellets I use. Just a different smoke ‘flavour” (yes Canadian spelling haha). Cheers and thanks for your great videos.

[MAP_LPC]

One time I smoked a brisket low and slow with Mesquite Pellets AND used a 12 inch smoke tube with Mesquite Pellets mixed in with Mesquite wood chips. Brisket was on the edge of being a bit over smoked, but was delicious nonetheless. No one complained when Brisket was served.

[javiercavazos]

I love to use apple wood but honestly It's just to bring some conversation to the table lol I can barely taste it, I am gonna have to try mesquite

[scottcarter]

Hello Steve. I wonder if you would consider doing a video on grease management? (Yes I said grease management). I have been smoking 4 or 5 butts a week recently for different events and I spend more time managing and cleaning grease than I do prepping and serving meat! Greasy smoker, greasy grates, greasy pans, greasy gloves and utensils ... grease everywhere. Especially when you finish a smoke at midnight and you just want to go to bed but you don't want to wake up to a greasy porch and kitchen. (And we have bears so you have to degrease the smoker so the bears won't try to take it apart overnight.) Am I the only one? Thanks for all your great stuff. Scott

[duanehenicke]

Been saying for yrs that it matters. Mesquite is where it's at. I've cooked with every pellet i can find. I keep going back to B&B Mesquite pellets. If you want a darker smoke ring, add a little cherry with them. I've also had success with pit boss classic pellets. (Hickory, Mesquite, pecan) Mesquite is very versatile when talking pellets. Pork likes Hickory. And it's a good change up when I'm wanting a different flavor.

Out of the 3 briskets you smoked, none looked tender. I would rethink 300°. 225-250 depending on pellet grill will get you better results as far as finishing after the overnight smoke.I start out at 225-250 depending which pit I'm smoking on, and let it ride until tender. Of course i turn over and rotate throughout the cook. As well as mop on the later half of the cook to keep things moist, and add a little flavor. Keep your meat wet, helps with smoke flavor.

I've never had anyone complain about lack of smoke from briskets i serve. I've had my fair share of briskets that were over smoked on a offset.

If you're getting bitter flavor from Mesquite, it wasn't cured enough. And is still green. Bark should slide right off and should have a sweet smell when split.

[regularguysmokingfood]

What do you think about adding a smoke tube with cherry or apple wood while using mesquite wood in grill hopper? I was just thinking it could add some additional sweet smoke flavor while creating a minimal risk of getting any bitter aftertaste. Just a thought. Great video again. Thanks so much for having such a great channel for all of us.

[CoolJay]

Great video. I don't own a pellet smoker, but I'd been suggesting friends and family to get mesquite for pellets, now I feel more confident. I have been contemplating about what if one kept two cast iron pans handy, put some wood chunks. get the chunks lit with a torch then move the pan to the pellet grill next to the meat. Repeating this several times during the smoking session. I wonder whether the full burning chunks will add even a better smoke flavor than the smoldering chunks in the smoke cage?

[BigAlsBBQ]

Great video. I think all the different types of wood pellets have their place. I think the more robust the meat the more smoke you need. For example Cherry or apple works great with fish and oak with chicken but as you showed they arent great on brisket. I think of the wood as being another ingredient and as such you need to pick 1 that works with the food rather than overpowering it

[slingshotcrabbing]

Have you ever tried cooking a brisket to 190, wrapping it in butcher paper like you normally do, shoving it in a sous vide bag, vacuum sealing it and holding it in a normal sous vide at 150?

[SanJoseDale]

I agree with you 100%. I’ve been using pellet grills for a number of years, just upgraded to Lone Starz Grill. I’ve thought for a long time, that pellet type just didn’t make much difference. I few months ago, I decided to do an actual blind taste test. Over the course of a few days, I smoked a chicken breast, tesax style, just salt, pepper and wrapped in butter after smoking for 90 minutes, using 6 different pellets. I vacuum sealed them so we could taste all at the same time. Invited some friends over, my suspicion was verified. If really really pushed, we could detect slightly more smoke from Knottywood Plum also Lumber Jack hickory. The other 4 (lumberjack comp blend, Bear Mountain gourmet blend, Bear Mountain oak and Traeger) these just happened to be what I had on hand. All of us tasing agreed, there was just no discernible difference. Perhaps we are all have compromised taste buds, lol.

[MiddletownMike]

Smoke should be used as a flavor enhancer and be in the background of your pallet. You want to be able to taste the meat and not be overpowered by smoke. You also taste by smell, if you can smell the smoke on the product you should be able to taste it as well whether you like subtle smoke or heavy smoke.... I prefer a little less smoke due to indigestion that heavily smoked meats cause me.

[Vultite]

I've used lumberjack oak which is great for a no wrap pork butt, but the mesquite/oak blend is awesome for anything beef.

[JeepCentralCanada]

Big fan of Furtado Farms cookwoods, I'm expecting a pallet this week actually!

[slideoff]

I wondered about the Mesquite... I will try it...