Pellets can be used as fuel in pellet smokers or added to charcoal, gas, and electric smokers for flavor. Made of compressed sawdust. That’s all. No glue. A major advantage is that you can add pellets precisely from a measuring cup, so you can get the right amount for your smoker and no more.
Most pellets are a blend of oak and the “flavor” wood. Manufacturers do this to maintain a consistent burn, and because they say that pure varietal woods are too strong. Methinks price is also a factor.
There are a number of companies supplying pellets. My favorite supplier is BBQrs Delight brand. They have a wide range to experiment with: Jack Daniel’s, sugar maple, cherry, pecan, black walnut, oak, orange, sassafras, mulberry, alder, and savory herb.
Published On: 7/11/2022
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This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.
We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
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The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
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Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.