Pellets how important are the various pellet woods to the flavor and type of food you are cooking thanks

jeffsh

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how important are the various pellet woods to the flavor and type of food you are cooking thanks
 

Slimpicker

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personal choice mostly
there is no physical importance of using one 'flavor' on any certain meat that I know of

or are you asking which pellets work better for certain foods? I don't think that has a definitive answer either.
 

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I'm no wood sommelier, can't tell the subtle notes in wine nor wood flavors.

I tend to follow the recipe suggestions or on the pellet bags,

"heartier", bolder flavors like Hickory, Mesquite, Oak for beef and chicken.

Lighter flavors, Fruit woods for veggies and seafood.

I could probably get by with Hickory, Mesquite for everything frankly, I like traditional smoke flavors.
 

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I use apple on everything. I started using apple in my offset, everyone loved the flavor. So when i got the Traeger i just kept using it. Although i am gonna experiment with different pellets and see if we like any others.
 

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