Has any tried this? What’s your experience? Would you recommend?
Has any tried this? What’s your experience? Would you recommend?
by Parking_Balance_470
12 Comments
Sykopro
I want to try those myself. Please post an update after you use them with your thoughts.
NastyBass28
I just used a bag in my Grilla Siverbac. I used it for a Pork Butt, Chicken, and a few other cooks. All came out very good. I did notice they really kept the temp up on the cooks. It ran about 10 above at all times.
foles75
I mixed them 50/50 with lumberjack pellets
Constant_Regular_919
I use it when I cook for anyone who doesn’t love a strong smoke flavor. I think it works great. Burns faster and hotter than wood pellets.
Beef_Waffle
Where did you buy them
themagicnookie
I 50/50 these whenever they go on sale with Bear Mountain pellets to amazing effect.
BeyondDrivenEh
Wouldn’t touch ‘em with a 10’ cattle prod.
I already get more than sufficient pit temp for grilling and searing, and prefer the flavors from 100% pellets such as those from [Cookin’ Pellets.](https://cookinpellets.com). Black cherry, hard maple, and so forth.
Jcspball13
I mix about 20% with other pellets, work great, seems to hear up faster and stay hotter.
RecycledDonuts
I would use them to start a burn barrel fire
mrc7928
I mix those half and half with wood pellets. I like it.
MyndzAye
Currently using these in a Masterchef Woodwind.
These burn way hotter than any pure wood pellet I’ve ever come across. I did a clean and burn and set the smoker to 450. It got there in no time. Like less time than it takes wood pellets to get up to 220.
Usage is noticeably low. Obvious (to me?) that if the pellets burn hotter, there are fewer needed to maintain temps.
The cooks: Pork Loin, Smoke level 10 @220. Great heat stability throughout. Quick response to temp drops like opening the lid to spritz. Result was a Loin cooked to perfection … as if it were done in the oven. You could smell the fainest aroma of charcoal but absolutely no smoke flavors in the meat or bark. Chicken quarters, Smoke Level 10, A Smoke Tube with mesquite pellets, 375. Skin well crisped, definite aroma of wood smoke, consistent temps. Absolute smoke flavor of Mesquite. Not a hint of charcoal.
I used them to bake a Cobbler and chocolate cake and they come out “oven perfect”
I’ll keep using these and mix and match with wood chips or pellets of my flavor choice.
brownguynamety
I blend it in a lot of cooks. I use it often. I like it
12 Comments
I want to try those myself. Please post an update after you use them with your thoughts.
I just used a bag in my Grilla Siverbac. I used it for a Pork Butt, Chicken, and a few other cooks. All came out very good. I did notice they really kept the temp up on the cooks. It ran about 10 above at all times.
I mixed them 50/50 with lumberjack pellets
I use it when I cook for anyone who doesn’t love a strong smoke flavor. I think it works great. Burns faster and hotter than wood pellets.
Where did you buy them
I 50/50 these whenever they go on sale with Bear Mountain pellets to amazing effect.
Wouldn’t touch ‘em with a 10’ cattle prod.
I already get more than sufficient pit temp for grilling and searing, and prefer the flavors from 100% pellets such as those from [Cookin’ Pellets.](https://cookinpellets.com). Black cherry, hard maple, and so forth.
I mix about 20% with other pellets, work great, seems to hear up faster and stay hotter.
I would use them to start a burn barrel fire
I mix those half and half with wood pellets. I like it.
Currently using these in a Masterchef Woodwind.
These burn way hotter than any pure wood pellet I’ve ever come across. I did a clean and burn and set the smoker to 450. It got there in no time. Like less time than it takes wood pellets to get up to 220.
Usage is noticeably low. Obvious (to me?) that if the pellets burn hotter, there are fewer needed to maintain temps.
The cooks: Pork Loin, Smoke level 10 @220. Great heat stability throughout. Quick response to temp drops like opening the lid to spritz. Result was a Loin cooked to perfection … as if it were done in the oven. You could smell the fainest aroma of charcoal but absolutely no smoke flavors in the meat or bark.
Chicken quarters, Smoke Level 10, A Smoke Tube with mesquite pellets, 375. Skin well crisped, definite aroma of wood smoke, consistent temps. Absolute smoke flavor of Mesquite. Not a hint of charcoal.
I used them to bake a Cobbler and chocolate cake and they come out “oven perfect”
I’ll keep using these and mix and match with wood chips or pellets of my flavor choice.
I blend it in a lot of cooks. I use it often. I like it