I had been smoking using only chips until I got my Stump's Baby. I started out using wood chunks as that seemed the most straightforward approach and I turned out some very good Q using the wood chunks.
Earlier this year forum member TomKnoll and I went in on an assortment of wood flavor pellets. I have to tell you that I was plenty skeptical about how pellets would taste compared to wood chunks.
After 3 cooks using the wood pellets for smoke, I must say that I am suitably impressed with them. I was afraid that they would make way too much smoke and burn out too quickly. Neither thing happened. I was also very impressed with how clean the flavor of those pellets were. I used both the 100% apple pellets and the oak/cherry/hickory blend with excellent results.
My question is, what do you think about pellets versus wood chunks as flavoring wood?
Based upon my recent experiences, I am going to be sure to keep a supply of pellets around for my cooks.
JC
Earlier this year forum member TomKnoll and I went in on an assortment of wood flavor pellets. I have to tell you that I was plenty skeptical about how pellets would taste compared to wood chunks.
After 3 cooks using the wood pellets for smoke, I must say that I am suitably impressed with them. I was afraid that they would make way too much smoke and burn out too quickly. Neither thing happened. I was also very impressed with how clean the flavor of those pellets were. I used both the 100% apple pellets and the oak/cherry/hickory blend with excellent results.
My question is, what do you think about pellets versus wood chunks as flavoring wood?
Based upon my recent experiences, I am going to be sure to keep a supply of pellets around for my cooks.
JC
