Food Smokers and Smoking Tips/Tricks/Techniques

Rural King lumberjack pellets are $8.99 per 20lb if you happen to have one near you. I buy all the busted bags for 5-7 bucks depending on which manager is there.

 

they just have filler woods like alder and ash. no additives

might be worth a road trip!

 

Told the wife we are not busy at work today. She replied

 

I would have called in sick

 

What Lumberjack pellets aren’t 100% wood? The way they brand that’s one of their top marketing pieces. I was pretty thorough in looking when I finally switched to them after the no taste Traeger pellets.

 

The B&B are not 100% listed wood. Pretty sure LJ are all 100% listed wood

 

Man you had me wanting to go home and read the bag right now. I use the comp blend I’ve been buying at Rural King like @t4daddy said. Great price on some great pellets.

 

We keep a few on hand. Just noticed the apple chips are a bit cheaper.


Even have the Treager brand as well, don’t run through many of those.

 

I found the Traeger ones burned through faster and offered no real flavor. I’m super happy with LJ and the comp blend. I’ve thought about giving some charcoal pellets a run through but not sure about it.

 

Treager “supposedly” changed to 100% woods. Who knows. I tried the Char Hickory LJ ones and was pleased, however I bought hickory next.

 

I may give them a try. Every now and then my wife says she wants the taste of charcoal. I’ve thought about picking up a charcoal gril and using it now and then but space is a premium right now and I don’t want to buy a cheap one that rusts out in one grilling season a new Weber is too much money for the use it will get.

 

U need one of these in your life:
Small, affordable, efficient, and I’ve clocked mine at 900* running wide open. Damper works great for lower temps. Makes a nice brazier for camping or a chilly evening too

 

About how much food will it hold? She likes steaks and we usually do ribeye 3-4 at a time.

 

I have a ponderous question for the guru's in here.

I am planning on doing a Boston butt this weekend. Would there be any cons to cutting the butt into thirds or fourths to increase the surface-mass ratio?

I have thought about it and I can't seem to find anything that could go wrong in this situation.

 

I’ve done 4 big N.Y. strips on it, 4 big ribeyes might be pushing it lol. 3 would be fine

I’m a big fan of thermal mass and the super thick cast iron in this cooker always impresses me with how evenly done everything gets

 

Mucho appreciated. I’m a big fan of Lodge, got a bunch of their stuff already so would have no issues adding to it. $90 ain’t bad, would make the wife happy.

 

From the funny pics thread:
Thanks @raskal

 

More bark+shorter cook time per lb. might kinda dry it out tho maybe but it would be hard to dry out a pork butt

A lot of people score the butt deeply to allow more rub/bark

Try it and let us know