Food Smokers and Smoking Tips/Tricks/Techniques

Leftovers

 

For those of you with pellet smokers;

Have you ever considered trying home heating pellets? I’ve looked online and there’s mixed reviews. The price difference is $4.00/bag vs $18.99/bag.

 

Baby backs ribs rubbed in mustard and a local pork seasoning.

 

Just about time to pull the turkey out of the brine and let it dry...

Now to decide between meat massage or unicorn rub

 

Have you tried butter and seasoning under the skin and on?

 

Later on I'm throwing on a load of flappers, a pork loin and of course a few cans of Spam.

 

I have actually thought about it, we sell both types. The label states "100% hardwood with no binders" but don't say what wood. I was thinking of using Lumberjack the bottom for a few hours of flavor, then top off with the heating pellets. Our Lumberjack pellets are only $8.88 a bag and I always buy busted bags for $5.00, so I'm not certain if it would be worth trying?

 

I have 4 tons of Logik-e 100% hard wood, low ash with no binders. I might try it.

I’ve also tried mayo under the skin. Not a huge fan of the flavor but the meat was as juicy as it gets.

 

What’s it smell like when burning this Logik.

 

Like wood burning:lol:

 

Good smoking wood all have there on different smell. When they say pellets are made out of hardwood would scare me not knowing what it actually is. There is hardwood down here that is not fit for cooking with.

 

They come out of Canada so I assume ash, oak and maple?

 

Don't do it!

https://www.campchef.com/blog/bbq-wood-pellets-guide/#:~:targetText=Some grillers will tell you,the flavor of your food.

Many types of heating pellets are made from woods that you wouldn’t want to use for smoking, like pine or spruce. These woods will ruin the flavor of your food. Heating pellets may also be sourced from wood products like plywood or particle board, and include binding agents that could also sour the flavor of your meat. In short, since heating pellets are not produced with food consumption in mind, there are no real standards you can count on when it comes to safe wood sources and binders

 

I read that, however, my pellets do not contain soft woods. Having burnt 80/20 soft wood/hard wood, 80/20 hardwood/softwood and 100% soft wood I am positive the pellets I have are 100% hardwood. Binding agents would cause fouling on the glass and I get none of that.

 

Could be that there’s standards for food quality that have to be met that aren’t with heating pellets? Just spitballing here though. I wouldn’t use a drywall trowel to flip pancakes because maybe it’s treated for rust with an agent that isn’t fit for food. Like I said, no idea just something I’d look into before I used it.

 

I’ve always read using heating pellets can cause off flavors and you have no guarantee there are no chemical residues on the wood that could hurt your health.

with what I paid for the smoker, the meat and with what healthcare costs I’ll just pay the $8 for a bag of Limberjack at Rural King.

 

I’d be shy in’ clear of that Chinese Mesquite too.

 

I tried it with chicken but this will be the first turkey I have smoked. Until now the wife has always handled roasting them.

 

GMG grills on sale until 12/15. Get a new non WiFi Daniel Boone for $400. I’m tempted to get the Davy Crockett

 

No WiFi I’m sure @Misplaced Nebraskan is I’m on that.