Hi...This is Ken in Portland and I'm now to this sight as well as to the idea of a pellet smoker. I'd love as much advice as you can give me.
First, a little history: I've been a chef for about 30 years. the last 3 I've been smoking and selling some of the best bbq in the NW out of my restaurant one night per week. I've been using a custum made Texas-style offset smoker, using charcoal and seasoned oak split logs, smoking whole briskets, ribs, pork butts, salmon, chicken, lamb riblets etc.
About a year ago I started doing Pastrami out of Brisket flats - the result has been tremendous, to the point where I've built a NY Deli business out of it, and we're about to open a new restaurant built around it in downtown Portland in 5 months. All good.
We're considering switching to a pellet smoker, probably the 500 model considering the volume we'll be going through.
Okay - now to the questions: What differences will I encounter using pellets? I understand the process, but what about the change in flavor and texture? How can I find this out before I actually purchase one? It sounds like a good process, but is it as good as hardwoods?
Thanks!
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