BestCob® Corn Cob Pellets for AMNPS!!

Sven Svensson said:

It’s been 8 years since Pops started this intriguing post on corn cob pellets and almost 6 years since Venture made the last comment. I’m not sure what got me on this but one of you made a comment recently that led me to this thread. I spent the morning trying to convince my local TSC manager that they had these pellets only to be told that she was too busy to look. Haha! So, I went home and ordered them online for curbside pickup. I tried twice and both orders were canceled. This was even after a very apologetic sales associate apologized for her apathetic manager and that she was sure they had them.

Not one to be outdone I ordered a bag from the next nearest TSC store 20 miles away. My order was accepted and they even put it in my van. She did ask if I owned a horse which then led to a conversation about pellet smokers and bacon. I love talking about bacon. It was an interesting day.

I grew up on a farm in Minnesota and we always grew corn. I have never heard of using cobs to cook. I’ve heard jokes about them being used as emergency toilet paper but never as fuel for food. We did have a few of those old open-air corn cribs but I just remember the corn being taken away, never husked. There are some old Scandinavian cooking traditions I will never pass on to my kids, such as Lutefisk, so maybe my grandparents decided they would bury the corn cob tradition in favor of modern electric ovens. I’d rather they had buried the Lutefisk.

I just pulled a mutilated Costco boneless pork shoulder out of Pop’s brine. They really hacked it up but it looked nice in the package. It’s been in soaking for 2 weeks. I have no idea if I will like corn cob smoke but it sounds like a lot of you folks use it. At ten bucks for a 40 lb bag and a mutilated shoulder, why not try it?

I stuffed the shoulder into a stocking and tomorrow it will become pulled ham. I figured I’d start with that as I have 30 lbs of pork belly finishing a dry cure in another day or so. I’d love to hear what some of you for ratios and wood mixes. I picked up some plum pellets but I also saw someone using cherry for the color. Or maybe I should use straight up corn cob? I’ll be cooking on a Yoder pellet grill. The pellets look as dry as any hardwood pellet I’ve used. I look forward to your advice.

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Sven Svensson said:

I just pulled a mutilated Costco boneless pork shoulder out of Pop’s brine. They really hacked it up but it looked nice in the package. It’s been in soaking for 2 weeks. I have no idea if I will like corn cob smoke but it sounds like a lot of you folks use it. At ten bucks for a 40 lb bag and a mutilated shoulder, why not try it?

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