A-MAZE-N Pellets, what is most difficult to burn in MES

[azbohunter]

I need to get an order ready for some A-MAZE-N pellets and being relatively new to this entire program of smoking, looking for some insight. I have burned Oak (stuggled with it a little) maple with good luck, Hickory with good luck, and in dust I burned Pitmasters and Alder, both burned pretty well but I think I prefer to stick with pellets if possible. I am leaning toward Pitmaster for a general smoke, Alder for fish of the great NW (salmon and trout species) and Maple for poultry. We will be on the road for 4 months so I would like to have my summer supply when I start out!

Looking for some of you experienced user to chime it hopefully!

* Cherry
* Hickory
* Maple
* Oak
* Pitmasters Choice

* Alder

Thanks....

 

[JckDanls 07]

so far... the only one I have problems keeping lit is the corn cob pellets... so I have to mix them with one of the others ...

 

[smoking b]

I'm a little late but cherry, wine barrel & corn cob are difficult to keep lit on their own. If you put a small layer of a good burner like oak (more neutral) or hickory (can overpower the corn cob) down then put the cherry, wine barrel or corn cob on top then it will stay burning for you. I usually use oak. The easy burning pellets will keep a nice bed of "coals" to keep the other pellets going for you... 

The oak, maple, hickory, pitmaster's choice & alder on your list will all burn on their own as will apple...

 

[chef jimmyj]

The info given so far is correct. Your choices are great ones. I was one of the Testers when Pitmasters Choice was ready for release. I fell for the sweet smell then and continue to use it as my " Go-to " Pellets for most smoked meats. As stated above Cherry requires some other pellet to stay lit...But...Nothing gives your meat a nicer color! Meats, sausages, etc come out of the smoker a beautiful Mahogany Red. It's flavor is sweet and smooth and is a great addition to any other flavor pellet. You can just mix them in or spread a layer on top of whatever you choose for a more pronounced effect...JJ

 

[azbohunter]

 
I'm a little late but cherry, wine barrel & corn cob are difficult to keep lit on their own. If you put a small layer of a good burner like oak (more neutral) or hickory (can overpower the corn cob) down then put the cherry, wine barrel or corn cob on top then it will stay burning for you. I usually use oak. The easy burning pellets will keep a nice bed of "coals" to keep the other pellets going for you... 

The oak, maple, hickory, pitmaster's choice & alder on your list will all burn on their own as will apple...

Thanks Smoking B....when do you use apple? Might have to consider trying it!

 
The info given so far is correct. Your choices are great ones. I was one of the Testers when Pitmasters Choice was ready for release. I fell for the sweet smell then and continue to use it as my " Go-to " Pellets for most smoked meats. As stated above Cherry requires some other pellet to stay lit...But...Nothing gives your meat a nicer color! Meats, sausages, etc come out of the smoker a beautiful Mahogany Red. It's flavor is sweet and smooth and is a great addition to any other flavor pellet. You can just mix them in or spread a layer on top of whatever you choose for a more pronounced effect...JJ

Thanks JJ,

What little I have used it I have had good luck, is there enough Cherry in the Pitmasters to give the color or do you have to add?

 

[smoking b]

 
Thanks Smoking B....when do you use apple? Might have to consider trying it!

You're quite welcome 

  I don't use it every time but I like to use apple for pork loin, pork chops, chicken, cheese, certain fish & sometimes even ribs. I also make apple smoked bacon besides hickory & it is really good too! It also mixes well with oak for a nice bit of added sweetness...

 

[azbohunter]

 
You're quite welcome 

  I don't use it every time but I like to use apple for pork loin, pork chops, chicken, cheese, certain fish & sometimes even ribs. I also make apple smoked bacon besides hickory & it is really good too! It also mixes well with oak for a nice bit of added sweetness...

Sounds like you have a program, apple smoked bacon sounds awesome!

 

[smoking b]

 
Sounds like you have a program, apple smoked bacon sounds awesome!

It's very good! 

 

[dirtsailor2003]

Apples good on cheese too! I use the tube smoker and really haven't had a problem keeping any of them lit. I do microwave the pellets for a minute or two during the winter months to get the moisture out. During the summer I don't worry about that step.

Cherry apple pecan peach alder hickory and oak are all staple wood flavors at our house

 

[chef jimmyj]

 
Thanks Smoking B....when do you use apple? Might have to consider trying it!

Thanks JJ,

What little I have used it I have had good luck, is there enough Cherry in the Pitmasters to give the color or do you have to add?

Pitmasters Choice is made of 1/3 each Hickory, Cherry and Maple. There is plenty of Cherry for good color, see below. You can add more just for fun, but not necessary...JJ

DSCN0081.JPG

• chef jimmyj
• Jun 1, 2012