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Old 03-21-2020, 07:27 PM   #21
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Jack Daniels pellets........the black ones. Only ones I've found that are truly different.
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Old 03-21-2020, 08:44 PM   #22
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I've been using A-maZe-N pellets for a few years now. I like all the different ones for whatever I'm smokin'.

As said, there can be novels written about someone's favorite.

Part of the process is finding YOURS!
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Old 03-21-2020, 09:35 PM   #23
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I tried Traeger, they are crappy.

I have a DC as well. I use GMG Gold or Fruitwood. Putting some quarantine ribs on tomorrow. Using Gold for this smoke.

For side ribs i run at 215 degrees, smoke for 3 hours then wrap in foil for an hour with sauce then finish on the Weber to caramelize the sauce.
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Old 03-22-2020, 06:20 AM   #24
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Originally Posted by BandJCarm View Post
Jack Daniels pellets........the black ones. Only ones I've found that are truly different.
These are good pellets, but they are made by BBQr’s Delight, so that’s no surprise. They produce great smoke at low temperatures and since they are charcoal they burn hotter than ordinary pellets requiring less pellets to maintain the smoker’s ambient temperature. I like them a lot, but they cost a couple of bucks more per twenty-pound bag than the normal pellets, but I think that extra couple of bucks is more than made up for by the lesser amount of pellets needed to complete a cook.

Bruce
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Old 03-22-2020, 07:07 AM   #25
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I hot smoke year round and cold smoke in the spring and fall.

For fish (hot smoked) I prefer alder.

If I'm cold smoking fish I often mix alder and apple.

Cheese, cold smoke of course, hickory.
Salt, cold, hickory. Provides wonderful depth to foods. Love it on eggs and it provides a necessity...blood pressure.

For brined birds I like a mix of apple and alder. I did a taste test at a family gathering where I smoked two turkeys. Both were brined with the same mix. There were about 20 people and only one preferred the hickory smoked bird over the alder/apple smoked bird. Both were a hit an there wasn't any leftovers of either bird...

Also on birds, making broth from smoked chicken/turkey carcass is tops. In the freezer section there is a brand of noodle called Reames...folks will think they're home made.

For prime rib, alder. Outstanding with just salt and pepper on the meat prior to smoking. You can bring prime rib to room temp before smoking for a more uniform doneness or leave it in the fridge if want a more rare center. I try to keep prime rib in the 180 range and then crank it up for the last 30 minutes or so -easy to do on big green egg.

Not a true 'smoke' but for stuff cooked relatively hot/fast (burgers/steak/fish/chicken boobs) I'll add smoke to supply some depth of flavor, I'll use hickory. Hickory is strongish and works great for short cooked foods.

Leg of lamb (a favorite), mix alder and apple.

All of cooking is about personal preference, the experimenting to get something the way you want it is fabulous good fun and it didn't loose any fun after 'perfecting' a processes IMO. Enjoy the ride...
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Old 03-22-2020, 07:15 AM   #26
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All of cooking is about personal preference, the experimenting to get something the way you want it is fabulous good fun and it didn't loose any fun after 'perfecting' a processes IMO. Enjoy the ride...
I couldn’t agree more.

Bruce
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Old 06-06-2020, 08:39 PM   #27
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I found, here in Texas, B&B are best.
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Old 06-06-2020, 10:03 PM   #28
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I've had a GMG Daniel Boone since 2012, and a Davy Crockett for camping since 2017. I've tried many pellets, but the best all around pellets I've found that produce great favor and little ash are the GMG Gold Blend. Can't beat them.
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