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
 
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.
 
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.
 
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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