mowin
Master of the Pit
I've cooked many a fantastic meal on my GMG pellet pooper in a 5 yrs I've had it. Absolutely love the ease of the pellet grill. I do use the amnts mentioned above to add additional smoke flavor, as they burn very clean.
My stick burner also puts out fantastic Q. The wood used determines the amount of smoke flavor. I've smoked chicken, brisket, a pork belly with very dry 2-3 yrs seasoned cherry. The smoke was so clean, the food had very little smoke flavor, very similar to my pellet grill without using the tube.
I've used that same cherry on subsequent cooks, but added a 6 month seasoned hickory split every other time I added wood to the fire along with that cherry. The result was Q with more smoke flavor, but not bitter or overpowering. If your wood is well seasoned, it's possible to get a very clean smoke.
My stick burner also puts out fantastic Q. The wood used determines the amount of smoke flavor. I've smoked chicken, brisket, a pork belly with very dry 2-3 yrs seasoned cherry. The smoke was so clean, the food had very little smoke flavor, very similar to my pellet grill without using the tube.
I've used that same cherry on subsequent cooks, but added a 6 month seasoned hickory split every other time I added wood to the fire along with that cherry. The result was Q with more smoke flavor, but not bitter or overpowering. If your wood is well seasoned, it's possible to get a very clean smoke.
