rick, do you only use pellets?
have you tested them against wood chunks?
i kinda thot chunks would give better flavor.
Susie, I started out using wood chips because I didn't know about wood pellet smokers like the A-MAZE-N Pellet Smoker. I didn't put wood chunks in my MES 30 because my understanding was that the wood chip loader and tray were designed for just that; wood chips. I found loading wood chips every 20-30 minutes too much of a hassle which is why I changed to using wood pellets. I think for a propane or charcoal grill or a charcoal bullet smoker, wood chunks would be fine. For the MES, I'd go with wood pellets.
Actually, wood is wood. Any good quality wood used for BBQ will impart great flavor. Red Dog is right; Todd Johnson sells top quality pellets. Wood pellets are essentially sawdust compressed under heat and pressure with a binding being applied to keep the pellet together. A number of manufacturers will add resins and other stuff as binders so that the cheaper pellets aren't 100% wood.
Todd also sells pellets in every "flavor" you'd ever need. I have Oak. Hickory, Mesquite, Pecan, Apple, and his own Pittmaster's Choice, which includes cherry wood in the mix. For my purposes and the flavor profiles I'm after, those are sufficient. In addition to using one wood pellet type, you can also mix oak and pecan or pecan and apple for smoking pork ribs or pulled pork, or any combo you want. That's part of the fun of home smoking.
In another thread I copy/pasted an article on how a company made their wood pellets because after editing out the company proprietary stuff, it told you how they're made and why among many smokers they're preferable. I took a BBQ class last summer and the instructor said he used wood pellets in his home smoker.
Here's that partial article below. Note that it says wood pellets are clean burning and don't leave much creosote behind, which is not the case with wood chunks.
"WHY WOOD PELLETS:
- FLAVOR = Wood pellets provide more flavor and offer a variety of flavors
- SMOKE = Wood Pellets provide more smoke with more consistency
- HEAT = Heat source is 100% natural wood pellets, no fuel or hot coals etc.
- CLEAN BURNING = Wood pellets product very little ash with very little creosote build up
- SAFE = Danger of fire from removing hot ash and embers is eliminated, unlike log burning units
ABOUT PELLETS:
Pellets are easily obtainable through the U.S. [The best are made from] 100% wood, food grade barbecue pellets specifically produced for use with food. Barbecue pellet
are made from hardwoods that contain fewer resins and are produced in a controlled process to ensure a food grade product. (Heating pellets, on the other hand, are produced specifically for heat stoves and do not meet food grade requirements.) Barbecue pellets are made by pulverizing hardwood sawdust and extruding to a uniform density through a rotating die under enormous heat and pressure (400 degrees F @ 10,000 PSI). Naturally occurring lignin in the wood binds the pellets into their shape. Pellets are then cooled and placed in...bags."