This may influence which products we write about and where and how the product appears on a page. Traditionally, BBQ is cooked with the wood that’s around you. When it comes to brisket, the most prevalent style is probably how they cook it in Central Texas, popularized by chefs like Aaron Franklin. In that region Post Oak is widely available and used for smoking. That’s really cheap, considering some of the other big names in the industry are charging closer to $20 for a 20lb bag.
Essentially, various different wood fiber is collected from around the country in log form, and then it is first chipped. Those chips then need to be dried so they are passed through a rotary drier multiple times. This wood burns clear with white smoke and almost gives off a bacon-type sweetness. The smoke binds to the natural oils in these fish and helps flavor and the curing process without discoloring or overpowering. Cherrywood is another light and fruity taste but with a little more body to the smoke than apple. I enjoy using applewood to smoke homemade pork sausages or pork loin.
They burn cleanly while still imparting a beautiful smoky flavor to your food. Its competition blend is a mix of hickory, cherry, and maple hardwood, making a great alternative if you can’t decide between hickory or apple. Their North American wood is completely free from any fillers or chemicals, giving you superior pellets that burn hot and clean. This gives you excellent aroma quality and almost no leftover ash to deal with after smoking. While this may make wood pellets seem fragile, it is actually the opposite. If you choose to store your wood pellets in an area such as a basement, consider a dehumidifier for the area to keep the air as dry as possible.
They produce less than 1% of ash, so an entire 40lb bag of pellets will only turn into ½ cup of ash, which makes clean up a breeze. They also provide immense flavor without needing to think about babysitting the air to fuel ratio like with wood chips or chunks. It is a separate question to ask whether or not non-Traeger pellets will actually work with a Traeger grill, and fortunately, that is a more simplistic answer. We suggest that you stick with all-natural hardwood pellets, the wood pellet grills and smokers are brand agnostic. In other words, any brand of wood pellet would work with any brand of a pellet smoker.
Yes, as long as the wood pellets are 100% all-natural, food-grade, do not contain any fillers you can use them in the Pit Boss smoker. Using cheap or the wrong fuel source puts pit boss flat top the grill at risk of damage or severe injuries. The hardwood pellets come in varieties of wood which all have different temperatures, flavor compounds, and smoke intensity.
When choosing your pellets, try to see how much dust is nestling in the bag. I’ve outlined the different flavors above, and this type of wood lends itself best to it. Not only will moisture break down the product, but it will also become a mold or fungus’s new habitat.
I try to recommend these grills to anyone that doesn’t want to have to babysit their bbq. Ribs, briskets, pork loins, chicken, turkey and everything has came out as expected. Competition Blend – Sweet and smoky with an aromatic tang. Masterfully craft sweet, savory aroma combined with a soft fruity undertone for your beef, pork, chicken, seafood, desserts, fruits, or veggies. Make sure you don’t buy heating pellets, confusing them for wood grilling pellets.
You also get a good choice of wood types, with all the usual plus alder, bourbon, and two different gourmet bbq blends. These pellets have a smaller diameter which apparently creates a hotter burn and produces more smoke. One of our favorite flavors is the Charwood Charcoal Cherry Blend, so if you can only buy one bag then definitely give that a go. Pit Boss is releasing different blends based on geography. Unfortunately, that means no Post Oak for us, since we’re up in Michigan. We’re not sure why they made this decision, given that pellets are stable for shipping and storage.
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