There is
no oak and or hickory flavorings. Those who can read know this. Those who either can't read or choose not to read , will be misinformed by people such as yourself. Shameful. Any flavorings are fully disclosed in a few specialized pellets and are harmless. These are limited addition pellets made for a specific sector of consumers. Might be great.
There are some other specialized pellets made in conjunction with others that also employ this tactic (Leinenkugel's, Mondavi blend, real Tree?) ho hum
However, there are those with foil hats and irrational thoughts that will find them sinister or bad. Of this I’m sure. Mind you, this is not based upon performance or taste. Those that claim that, I call BS. The blind taste test proved that and embarrassed a couple highly seasoned pitmasters and BBQ experts that had erroneous preconceived notions. Same is true here. Guys get something in their head and spout off about it for a period of time and are too small an individual to admit they are wrong and have been swayed by marketing from competitors. It's ok. Just don't lie about it. When you say they use Oak and Hickory oils to flavor the pellets, that's a lie. Shameful.
On another related note: continue on if you'd like to consider what you really might be ingesting. At least potentially. No one really would know for sure.
How many offset guys use wood that has the bark removed only?
Why do they insist on removing the bark?
Do you use a pellet that has bark left on it?
Do you buy pellets from a manufacturer that owns their mills?
Many of the popular brands used by people around here leave the bark on the wood when making pellets in an effort to increase smoke profile. Is that safe?
I use a brand that leaves the bark on fairly regularly in one of my pellet cookers. Although I'm not living in irrational fear like some folks around here. Although the ones that left the bark on didn't win the blind taste test either. hmmm. The ones bashed by this guy won hands down. Oh, the embarrassing results!
This is one of those questions that’s debated by smoke- and grill-masters. When you use wood for smoking: “To bark or not to bark?”
wisconsinfirewood.com
Do you cook with pellets that leave the bark on?
Why?
Aren't you concerned about the potential chemicals?
Who puts chemicals in their pit?
Use whatever you wish, but don't be swayed by irrational internet keyboard cooks that think they know what they are talking about because they can cook pulled pork. 90%+ of stuff spewed about pellets and charcoal and related BBQ products is BS regurgitated by sheeple who don't know what they are talking about. More goes into the production of pellets than most know and there are many factors to consider that most would never even consider. For many consumers, the price is the biggest factor and whichever is less expensive is "better". Products don't get to be number one in sales because they are crap. Lot's of great options out there for you to choose from. Enjoy your cooking and make yourself a better person by refraining from using lies to bash products. Of course the Moderator on here will bash products in an uneducated fashion because it's cool. Then he will censor my rebuttal because he looses the argument. Cool guy. I bet he uses pellets with poisonous bark. How else do you explain his intellect?
