Dumb Question #1: Pellet Choice

Rex

Member
Joined
Dec 31, 2020
Messages
24
Reaction score
32
Points
13
Location
Orlando, FL
Grill
Pro 575
In my intro here I mentioned that I'm probably going to ask some dumb questions, and hoo boy, am I going to deliver on that prediction! Here goes dumb question #1...

So far I've been using apple pellets for pork, following the Traeger suggestions. This weekend I plan on smoking some ribs and a boston butt (separately.) I'm thinking apple is the way to go with the ribs, but for the butt I'm hankering for something with a little more heft. Besides the apple, on hand I have mesquite and the hickory/maple/cherry blend, but I think I can get oak and pecan locally on short notice. Also, as was suggested to me here, smoking a butt will help season the grill, so if there's a wood best suited for that I'm all ears. Any suggestions?

If it matters, the rub I'm using (given to me by a friend much wiser than me in these things) is basically celery salt, paprika, garlic flakes and black pepper.
 

fourboysBBQ

New member
Joined
Dec 30, 2020
Messages
20
Reaction score
9
Points
3
Location
Atlanta, GA
Grill
Ironwood 885
I have used equal parts Apple, Maple and Hickory with good results. Hope that helps!
 

Timmy

BBQ FEAST MASTER
Joined
Jul 5, 2020
Messages
1,467
Reaction score
952
Points
113
Location
Iowa
Grill
Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
I'd go with the blend, save the mesquite for beef.
 

Timmy

BBQ FEAST MASTER
Joined
Jul 5, 2020
Messages
1,467
Reaction score
952
Points
113
Location
Iowa
Grill
Pro 780, Bronson 20 , Char grill gasser, Char griller modified offset, Blackstone 3 burner griddle
In my intro here I mentioned that I'm probably going to ask some dumb questions, and hoo boy, am I going to deliver on that prediction! Here goes dumb question #1...

So far I've been using apple pellets for pork, following the Traeger suggestions. This weekend I plan on smoking some ribs and a boston butt (separately.) I'm thinking apple is the way to go with the ribs, but for the butt I'm hankering for something with a little more heft. Besides the apple, on hand I have mesquite and the hickory/maple/cherry blend, but I think I can get oak and pecan locally on short notice. Also, as was suggested to me here, smoking a butt will help season the grill, so if there's a wood best suited for that I'm all ears. Any suggestions?

If it matters, the rub I'm using (given to me by a friend much wiser than me in these things) is basically celery salt, paprika, garlic flakes and black pepper.
The only dumb question is, one that isnt asked.
 
  • Like
Reactions: Rex
OP
OP
Rex

Rex

Member
Joined
Dec 31, 2020
Messages
24
Reaction score
32
Points
13
Location
Orlando, FL
Grill
Pro 575
The only dumb question is, one that isnt asked.
A big part of my job is training, and I find myself saying that again and again. A follow up to it is, "the question you ask is the same everyone else is thinking." The young men and women I train don't want to be embarrassed by their ignorance, whereas grey beards like me a) just want to learn new things and b) are incapable of being embarrassed. One of the few advantages of getting old! :)
 

RoadRunner18

Active member
Joined
Aug 1, 2020
Messages
169
Reaction score
109
Points
43
Location
New Jerey
Grill
Timberline 1300; Pitts and Spitts Maverick 2000
I have used a blend of Hickory/Maple/Cherry or a Fruit Blend of Apple/Cherry on Pork Butt and Spare Ribs with very favorable results
 

Slimpicker

Moderator
Staff member
Joined
Aug 3, 2020
Messages
1,776
Reaction score
1,290
Points
113
Location
stl mo
Grill
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
The only dumb question is, one that isnt asked.

Well then here's another one, You guys really can tell a TASTE difference in pellets??? Seriously???

I choose hickory and mesquite for just about everything cuz I like the smell, The "taste" to me is... smoked. And whatever rub I used.
 

SmokinAL

Active member
Joined
Jan 1, 2021
Messages
101
Reaction score
83
Points
28
Location
West GA
Grill
Texas Elite 34
My favorites for pork are Apple and Hickory.
 

GrillMeister

Moderator
Staff member
Joined
Jun 17, 2019
Messages
1,144
Reaction score
1,287
Points
113
Location
Austin, TX
Grill
Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Hickory for Pork, Mesquite for Beef.

I also love this championship blend from B&B. It's only $14.95/40lb. at Buc-cees and Academy if you have those nearby.

1612154706561.png
 

Latest Discussions

Top