I guess the subject says it all? Can one use pellets for smoke flavor in a cookshack? Or is chunks of wood the way to go?
Bill
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Hi,Grill with Bill.Stick with the chunks.There have been posts on the search before,but Smokin' or Stuart[when he gets back]can give you all the "why".
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Good Q 2 Ya,Tom.
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Good Q 2 Ya,Tom.
Why pellets? Got a supply leftover from when you sold your Pellet cooker to go with a Cookshack...haha
Actually, the smaller pieces (pellets, sawdust & chips) will burn & smolder more than smoke.
I have heard of people taking them, wrapping them in foil and then putting that in the smoker. Haven't tried that so I can't recommend it.
Just go with chunks. Look at this, take a single log, chunk it and it will probably last a really long time since it only takes 2 or 3 chunks at a time.
But, try anything and let us know.
Smokin'
Actually, the smaller pieces (pellets, sawdust & chips) will burn & smolder more than smoke.
I have heard of people taking them, wrapping them in foil and then putting that in the smoker. Haven't tried that so I can't recommend it.
Just go with chunks. Look at this, take a single log, chunk it and it will probably last a really long time since it only takes 2 or 3 chunks at a time.
But, try anything and let us know.
Smokin'
Well, I made it back to the office from the National Restaurant Show and think I am about to find the top of my desk...
We recommend using wood chunks as we have found that you get better smoke flavor with chunks. However, with that said I do use sawdust pellets when I cold smoke or smoke cured meats.
The pellets produce smoke quicker than chunks, so for items that need to get smoke quick they work. However, for the traditional bbq stuff, stick with the chunks.
Stuart
We recommend using wood chunks as we have found that you get better smoke flavor with chunks. However, with that said I do use sawdust pellets when I cold smoke or smoke cured meats.
The pellets produce smoke quicker than chunks, so for items that need to get smoke quick they work. However, for the traditional bbq stuff, stick with the chunks.
Stuart