@ Gary S
Yes, you are right. I used to live in the Hill Country - West of Greene - and there I used a Pecan / fruit tree mix. Pecan is very similar to beech.
Good flavor good taste of the meat.
@ T Johnson
Let me ask: How r u binding the pellets? No binders no glue no nothing? I´m guessing: impossible. as sawdust is not binding together from alone w/o some help like glue or such.
even if it is pressed w/ high pressure it will fall apart after the pressure is off. I would be very interested in knowing how u do that. Just out of curiosity. For me there is ONLY sawdust the first choice.
On your offer talking about bulk prices: Today I talked to a friend of mine who tried to cross the border into MX with some lumber for his house down here.
The Mexicans took the boards at the border: "No importacion de madeira" !
So I have to check on that. Sawdust is wood (madeira) but u might think about the price. Take your time. I need about 50 to 70 Lbs a month.
Smoking for Europeans is different as I pointed out already > and you just confirmed that. In Europe we smoke slow and low. For 10 h - no problem. Then we´r giving the smoke flavor time to penetrate the meat or sausage. We are hanging it back into the fridge for at least 3 days before starting the next smoke session.
This way the flavor can get towards the middle of the meat. You don´t want it just only at the outside.
Think about "Kassler" which is pork chops with bone. Cured for about 5 to 7 days. Stored to dry it for 2 days. Than smoking for at least 20 hours > but not in one session.
I know that Americans want everything "fast and now" The meat must be ready for lunch if they start smoking at 10 a.m. Some are using liquid smoke!!! What a sacrilege!
O.K., a little bit off topic. Hope that is not a sin!