I mixed WOOD CHIPS with PELLETS in my pellet grill and THIS happened! | Oklahoma Joe's®️

Does mixing wood chips with pellets in a pellet grill produce smokier BBQ? Steve Gow from @SmokeTrailsBBQ conducts an experiment to find out, comparing meat smoked with 100% wood pellets on the #Oklahomajoes Rider DLX Pellet Grill with meat smoked with 50/50 wood chips and pellets. Let’s find out if it makes a difference. Thanks to @BallisticBBQ for the inspiration.

Pellet Grill Smoked Pork Butt Recipe

Ingredients:

Meat

Whole pork butt (either bone in or out is fine)

Rub

#Spiceology Sasquatch Rib Erubtion (or your favorite rub)

Technique

Rub Pork butt and let sit on counter at least 30 minutes

Smoke butt for 4 hours at 175 degrees (low smoke)

Increase temps to 225 and cook for another 4 to 6 hours until the internal temp reaches 175

Wrap pork butt in foil

Place butt into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 18 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees – recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.

Pull pork butt apart, sauce, and serve

[manny]

You single-handedly are going to make BBQ manufactures add a Void Warranty Clause When in Canada! 🤣

[sevensickstrings]

Ok, i grew up in Memphis and Nashville, and ive cooked on offsets for most of my life. I know there's a drastic difference between wood/charcoal smoke and pellets. That said, I've done reverse sear cooks with steak and pork chops going from the pellet smoker to a flat top with enough smoke flavor to convince you i used Hickory charcoal. Maybe not LUMP charcoal, but you'd definitely believe briquettes. That's a 30 minute smoke, max. If you're not tasting smoke on that butt, something's very wrong. Thatwater spritz would be a cheap place to start. Spritzing with plain water can actually decrease the amount of smoke you're tasting. Adding oil and/or some type of sugar to your mop/spritz will not only give your tongue a nice smokey swat, but the caramelizing sugars create a rough, tacky surface. That means increased surface area and sticky space for your smoke to adhere to.

If you're desperate for more smoke after trying that, take a foil loaf pan. Get 5 or 6 briquettes or similar sized lumps fully burning, and drop them in your pan. Put it in a cooler area of your smoker, and just before you put the meat on, drop a small handful of chips onto the coals. DRY chips!! Damp ones smolder, and that tastes like the wrong end of the pig. When you open the grill to baste, throw another handful on as soon as you open to gate. Ideally, you want the chips in flames before you close it back up.

Please bear in mind that you're creating a flame inside your cooking chamber. There is such a thing as "too much."

[thebear]

Now it's the first time watching this video. And it also would depend as far as the smoke taste in the food. On what kind of pellet cooker you use and what kind of pellets a better way instead of putting that in his order and hopper to get that infusion of wood with with palates, just like I do because I have a trigger timberline when I want a little bit of charcoal, I'll use. A square. Smoke box with charcoal in there with certain little mechanisms to help a night in a certain pace with low and slow-cooked low temperatures. And I also have a small tube for other pieces of whole smoke to try to create a little more of that offset. Field of smoke penetration. But since I've had my machine, I'm amazed at the smoke. Taste the smoke rings smoke at certain temperatures even though it's not considered AA typical. Smoker, it's a woodpellet grill oven. /smoker with its super smoke setting when I use that on this particular model. Amazing smoke so right? Knocking off sets. You know, there's different schools of cooking and different rules to the schools of achieving you a flavor profiles and done this with that smoke flavor added. But when you have the time agreed to offset, it's hard to match, but some of these better pellet smokers with a little bit of knowledge trial in the area as well. Can get really close for a far less price and far less. Time which is also a heavy price time, is money and we spend on money to do these things. And God bless you guys just like this. Gentleman on his station that share your cooking skills, recipes and things of that nature to achieve good food. So all in all mostly a good community, so evenobody enjoy what they cook with and on. And continue barbecuing

[michaelforrester]

I tried this in my traeger. Even cut the chips into smaller peices. It definetly gives more flavor but it eventually caused a jam and stripped the hears in my auger motor. Had to replace it.

[marcustoney]

Ballistic BBQ used a Lone Star Grillz pellet smoker. The auger was designed to be able to handle the right size wood chips. The company and the actually CEO encourage the use of a 50/50 mix for maximum smoke flavor. Lone star grills sell the woods chips perferred to use.

[jayhemp]

Menards sells chips small enough to work, but I'd never go 50/50 with them. I go 75/25 and get great flavor without any jamming in my Pitboss grill.

[jonbuettner]

Best day of the week when you come out with a video.

[curtisreynolds]

If your goal is to see what the difference is by incorporating wood chips with pellets... why on Earth would you use a rub that includes "smoke flavor?"

[kentwestervelt]

Do NOT do this. It will jam. The little chips get lodged—100% idiotic

[iRJCT_]

I know youre posting this on Oklahoma Joe's channel so you didnt want to give too many specifics on other grills, but..

Ballistic BBQ was using a Lonestar Grillz Pellet Grill. Chris, the owner of LSG got with a manufacturer to specifically design those wood chips to work with the LSG pellet grill. It is specifically stated also, that this was intended for LSG and no other pellet grill, they have an extremely short and hollow auger, and they also use a Fireboard PID controller designed to run a specific way for LSG pellet grills. Which also has a very good reputation for producing clean smoke and fantastic heat control. One of the best pellet grills on the market

[loseerich]

Love these kind of experimental vids but at the end of the day people should buy implements that are designed to get them what they're after. If pellet smoker food isn't giving you the BBQ you need, then buy something that will & press on. Charcoal kettles are cheap, some offsets can be had for cheap & both will get a person far more intense smoke flavor than wood pellets will.

[derekreed]

I knew the result before watching. Great video though brother. What I do to use "gifted" wood chips (get them all the time) is to use them in a smoke tube. I alternate a small handful of pellets, then small handful of chips until full. Always end on pellets. Light the open end and let it burn till pellets are lit well, 2 mins usually, then blow out. You'll have about 4 to 5 hours of decent smoke. If not enough, use 2 tubes. Be sure to keep the tube out of the direct air flow to keep from reigniting back into flames. The reason you're not getting smoke flavor is because you're using the chips in the "burn" pot. High heat in a small area = little smoke. Sorry for the short story. Smoke on!!

[mikeg]

The 2 keys for success are the size/shape of wood chips used and the pellet to chips ratio. For chips, I use the Lone Star Grillz chips as they are made specially for use in their pellet grills. While I know it's probably not true, my reasoning was an auger is an auger so I bought their chips for use in my Grilla Grills Chimp and Recteq RT-700. But to play it safely, I also decided to use a 2/3 pellet to 1/3 chip mixture. Thus far I've had several successful cooks on my Chimp. I reserve using the 700 for bigger events and we haven't hosted one yet to try it out on that grill. The results have been very good. The food tastes a little smokier which is how I like it as I don't care for a heavy smoke profile.

[jamisonescott]

Do you have a video on smoke tubes? I always use a couple when I do brisket on my pellet smoker. Makes it taste real good. Maybe a bit bitter, but good. Better to have some dirty smoke than not enough smoke.

[kennethallen]

Are these the lone star Grillz wood chip

[vladimus]

Starting your grill with the lid closed is a great way to get a wood gas explosion

[rogerwilco]

To be honest I would have liked to seen a brisket cooked. Could have seen a smoke ring difference if there was one. But thanks your videos are always so professional and enjoyable to watch.

[DerbyBandit]

You are correct…smoke flavor is absent when using just pellets 😂 I’ve tried like 4 different brands and B&B Post Oak pellets I’ve found have the best “smoke flavor”. But I can never get my pulled pork’s to be that dark. I’ve tried several methods and nothing comes close to it being as dark as the one you did. 🤷‍♂️…i only use the pellet grill when I’m busy on the weekends but still want that bbq lol

[ourlifeinwyoming]

I didn't have good luck trying these thru a Yoder YS640. They jammed up the auger; BUT - they worked super good in a smoke tube, with about 50/50 ratio pellets to chips. So no loss - just had to get creative. * I used the chips from LSG - they make them to be used in their pellet smokers.

[MrPhoenix]

Lone star just came out with smaller wood chips designed for their pellet smoker. Wonder if they would work for most pellet smokers