For some people maybe, but not foe me. All I ever use any more is Hickory---For all meats!! Oh, Bear! That's like being an artist but only painting with yellow. Granted there aren't as many wood pellet flavors to be found as in a painter's palette but you can create all kinds of flavor profiles by using different woods or even a mix of a couple of woods. I smoked a tri-tip roast a couple of weeks ago and used mesquite pellets when Jeff Phillips suggested hickory or oak because I wanted a particular smoky flavor--like it had been grilled over mesquite. It worked.
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