Yeah, the guys promoting other brands in those discussions had no dog in that fight. Sure.Quote:
Originally Posted by hurley842002
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Yeah, the guys promoting other brands in those discussions had no dog in that fight. Sure.Quote:
Originally Posted by hurley842002
Should be no soot on the food. The dome and chimney may get soot, but food should not.
What I posted is from a local Traeger dealer. He ONLY sells Traeger pellets. Used to sell others but not any more.
Yes they do........ Without pulling or a microscope and doing lab work Lumber Jack pellets are equal to Traeger but at less the cost.Quote:
Originally Posted by hurley842002
Lumberjack has some pretty in depth chemical analysis of the smoke their woods create on their website. I haven't seen that anywhere else.
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From the research I have done, most main stream pellets use filler wood. Traeger, GMG, Louisiana Grill... Please fill me in on those with 100% woods.
Pook,
The ones I know that are 100% flavor wood and not a blend are as follows. The ones marked 100% whatever from Lumberjack and the cookingpellets.com 100% pure American Hickory. Lumberjack clearly marks their blends as a blend. They have several and they state it on their website and packaging. I have been a pellet user for over 5 years and have tried many brands. The ones I found to have an off taste were the traeger brand. Friends and family agree. They have kind of a burning candle aftertaste to me. For hickory smoking pork, I absolutely love the cookingpellets.com 100% hickory. Makes some amazing ribs. Another thing to look at with pellets is how much ash they leave. Some brands leave a whole bunch of ash in the burn pot. Some leave very little I take that into consideration too when choosing a pellet. Even more so when I am using the unit for more of a bbq and grill than a smoker. I hate cleaning the burn pot out. Louisiana Grill brand competition mix left a ton of ash in the pot for me. Pellets are kind of a person choice though. I don' t know how many of you own a motorcycle and visit cycle forums, but pellet forums are much like a "what oil should I use" on a moto forum. Everyone is different. However, on all the forums for pellet cooking the cookingpellets.com brand and the Lumberjack are the top 2 that people are using with positive results. Heat, flavor, and ash left over. Just from my few years of reading.
For those interested, here is a link to the Don Godke Downdraft that I just installed in my GMG Daniel Boone. The results with my grill have been more uniform temps at grate and dome level left and right, noticeable less pellet consumption, and a big difference in the amount of smoke flavor on the cooked food. Of course do your own google fu and see what others experiences have been.
http://dongodkesdowndraft.com/
Picked up 200# in a variety of flavors from Steady Smoking BBQ in Denver today. Mike is the owner and a super nice guy. $13 a bag. Also, he is a wealth of information about the different flavor profiles of the pellets. I'm going to skip bringing in a pallet at this time knowing that I can get them for this price. Great to have this thread going so we can share our pellet cooking information with each other. Doing 3 racks of ribs with the competition blend tonight. Will report on the results.. Grill on my good friends.
Do you have the old style downdraft or the new style with the vent?Quote:
Originally Posted by colorider
New with the vent. I'm doing my 1st long cook with it right now. 3racks of baby backs w 100% hickory. Will give a report when I eat them tomorrow. Already I have noticed the GMG is dumping pellets a lot less than without the downdraft and holding a steady temp. Mill report later if the smoke flavor is heavier using the downdraft. Before I was using an amazin tube for more smoke flavor. Not using it on this slow cook. I have the vent closed for this cook as per the instructions and everyone's comments about using it.