Pellet blend

[springybob]

I would like to add more smoke flavor to my brisket. Can you tell me which pellet blend imparts the strongest smoke flavor?

 

[RayClem]

Soome woods are mild: maple, oak, apple, pecan, alder, etc.

Other woods are stronger: hickory, cherry, and mesquitte. I would suggest trying hickory.

In general, pure woods will have more flavor than a blend. Blends usually contain a mild base wood like alder or oak flavored with a portion of other woods.

 

[Hogan]

I would like to add more smoke flavor to my brisket. Can you tell me which pellet blend imparts the strongest smoke flavor?

RayChem has summed it up fairly well. I've done a fair bit of research on this issue myself, and came to some conclusions. 1) Mesquite by itself is too strong for a long smoke; I use it only for grilling beef. 2) Some of the manufacturers use low-smoke hardwoods and then infuse the pellets with chemicals to replicate flavors. Avoid those. A lot of the "competition" blends are a mix of unknowns. One bag I bought that was supposedly a mix of maple, oak and hickory, seemed to be a mix of maple, more maple, some solidified brown sugar, a bit more maple, and maybe a pinch of hickory. The ribs were like candy-canes. Avoid those. 3) Add one or even two smoke tubes at the beginning of the smoke - that will add that additional smokiness you seek.
LumberJack has a good reputation for pure, strong smoke essence; it's my choice.

 

[RayClem]

RayChem has summed it up fairly well. I've done a fair bit of research on this issue myself, and came to some conclusions. 1) Mesquite by itself is too strong for a long smoke; I use it only for grilling beef. 2) Some of the manufacturers use low-smoke hardwoods and then infuse the pellets with chemicals to replicate flavors. Avoid those. A lot of the "competition" blends are a mix of unknowns. One bag I bought that was supposedly a mix of maple, oak and hickory, seemed to be a mix of maple, more maple, some solidified brown sugar, a bit more maple, and maybe a pinch of hickory. The ribs were like candy-canes. Avoid those. 3) Add one or even two smoke tubes at the beginning of the smoke - that will add that additional smokiness you seek.
LumberJack has a good reputation for pure, strong smoke essence; it's my choice.

For blends, I like Bear Mountain. For "pure" hardwood, I choose LumberJack. Both are made by the same overall company in Wisconsin where there are plenty of hardwood.

Pellet blends that come from the Pacific Northwest typically use Alder as the base of the blend. Although Alder is defined as a hardwood as it comes from a deciduous tree.; LikePpoplar, Alder is quite soft. It is nearly as soft as pine. Thus, it will burn more rapidly than other types of hardwood like oak, maple, cherry, hickory, etc.

 

[Shedd]

I would like to add more smoke flavor to my brisket. Can you tell me which pellet blend imparts the strongest smoke flavor?

If you want a noticeable smoke flavor it’s not coming from the pellets but a smoke tube with wood chips and chunks.

 

[midwest]

I agree, a smoke tube will add more smoke than switching types of pellets.

 

[BobbyQ]

When I want a lot of smoke flavor I use a combination of Oak or Hickory chips and pellets layered in a smoke tube.

 

[jersmith26]

I would like to add more smoke flavor to my brisket. Can you tell me which pellet blend imparts the strongest smoke flavor?

Try the Smokin’ pecan pellets, they are actual pecan shells, a bit more expensive but great smoke.

 

[JPSBBQ]

Also consider factors such as cold moist meat attracts and absorbs more smoke than room temp meat. No replacement for time in smoke, so make sure you lower the temperature. I’m not a guy that like ashtray level smoke profiles but the factors above along with smoke tubes and the like will help you get to where YOU like to be.

 

[Hogan]

When I want a lot of smoke flavor I use a combination of Oak or Hickory chips and pellets layered in a smoke tube.

Any suggestions/tips on keeping the smoke tube burning? The last two smokes (chips and pellets combined) the tubes died out after half hour or so. Does the tube work better if one props up the open end? Is it better to just pellets or chips, but not both?

 

[Parrothead1809]

I've pretty much settled on the Costco blend for just about all my cooks. When I want more smoke, I add a smoke tube. I'll fill the tube with a mix of wood chips from the big-box/hardware store and pellets. For my next brisket may use 2 tubes.

I'll light the smoke tube at the top, standing straight up with a small torch I got off of Amazon. I'll let it stay burning for a good 10 mins before I blow it out and then put it in the Traeger. When I do, I'll prop up the burning end on a small stone, so it's pitched up.

-PH

 

[BobbyQ]

Any suggestions/tips on keeping the smoke tube burning? The last two smokes (chips and pellets combined) the tubes died out after half hour or so. Does the tube work better if one props up the open end? Is it better to just pellets or chips, but not both?

First off, I light it with a propane torch for at least 5 minutes. Sounds like a long time but I've had it go out if I don't keep the flame on it until it's really flamimg. Most important os to keep propped at an angle. I have an Ironwood 650 with an upper grate shelf. If iisn't being used I place the ube toward the back and lean the open end on the support. This gives me the best smoke.

 

[Shedd]

I start with a half handful pellets, then a handful wood chips followed by a wood chunk with a few pellets to fill the void around it, then chips and the chunks until mostly full. I top it off with a half handful pellets. I use more chips than pellets overall but the pellets on top I get to burning really good until it’s flaming high. I let it burn until I get everything in the grill then I blow out the flame and gently lay it on down flat/on its side. I also have two smoke boxes I modified by drilling holes all around it for good airflow I use with the smoke tube. They all burn to ash.