Keep seeing comments about wood pellets aren’t “ real wood “. Or they have glue in them . Nope 100% REAL WOOD .

In fact food grade pellets have less chemicals in them than charcoal!


https://www.google.com/search?q=how...z-hp#kpvalbx=_z4nOY4nGAbCgkPIPsc-UyAg_28

Yep. Wood. Its what is used for BBQing

Probably coming from the anti-pellet smoker people.

We don't use charcoal or pellets just wood and mainly cherry.

Bought a pit boss to try. Got through the initial burn to remove oils as per instructions. Turned it off wen to the house to get the deer quarters to put on. Put them on watched and made sure it got up to temp and was running right. Went back to check on it 30 min later no smoke and an error code was on the display. Pitboss said it needled an new computer but don't worry they would send it out to me free of charge and it will be there within a week. Lol I took it back and got an Oklahoma Joe. I can't set it and forgot it like I figured I could with the pit boss but the pit boss turnd out to be a major let down.

Looks good J I must have misses the invitation for dinner sorry about that. Maybe next time;)

So the pellets basically use the same process as steam bending to "glue up" the pellets. Soften then reset the lignin.

We've known that about briquettes for years which is why lump charcoal is all I'll use that comes in a bag.

And I cut my own wood because unlike pellets or bagged chips it should retain a certain amount of it's own moisture to deliver the esters and flavonoids that we prize for flavoring meat. Kilning wipes all that out.

There's more to smoke than just smoke.

And lump charcoal is often made up of construction debris, wood processing waste and other "wood"....

Don't be dissing spam.

We use a pellet BBQ . I don't really know enough to prove anything but it's fun follow along.

Get a NEW one gallon paint can. Cut some nice hackberry or hickory or mesquite or whatever grows in your neck of the woods. Cut it up and put it in the paint can. You dont want room for air. Poke a hole in the center of the lid with an 8P nail. Build a nice hot fire and chunk in the paint can. After awhile you will see a flame coming out of the hole. Thats what you want. ( that burning gas is what a gasifier fueled engine runs on) Keep the fire going till that flame quits then just let it go out. you will have a paint can full of charcoal. If you buy chunk charcoal, hickory mesquite apple your not getting construction scraps. most of that scrap frame lumber gets turned into that pressboard stuff they use in place of plywood

I found a way for good cold smoke. Get one of those little pails for grease collecting. Light a piece charcoal and let it get good and white in the bottom of the pail. I like two three smaller pieces stead of a big one. Cut some wood about 6 inches long. Split it down or use limbs about 1-1 1/2 inches in diameter. Set them in upright on top the charcoal. Lots of smoke very little heat. After about an hour light some more charcoal. after its good and white you will need to pull the wood out the bucket, toss in the charcoal and put some wood back in

Cold smoking bacon right now. I like to cook ham at low temperatures till its about 160 in the center

All I know is I can turn a knob and smoke / cook a delicious meal before you can
fill up a chainsaw
cut up a tree
Split the wood
Haul the wood
Build a fire
Then put your meat on
Just saying
So far never had a complaint about how stuff I fix taste

people that eat what I cook mostly dont like it

The committee has met to discuss your case.

I regret, not really, to inform you that the committee ruling was not favorable.

You are hereby ordered to surrender your man card to your local pitmaster for extra judicial punishment.

You left out trip to the store time.
In my case it trees that fell and needed cleaned up. My young boys love splitting and cherry splits very well so zero extra time spent by me and its building hand eye coordination and muscle in the boys.

Ok I lied. It that's more time watching the fire ddind wood and adjusting air flow for ramp control. That why I bought a pit boss. But it didn't even cook my first time before it broke so it went back to the store.

I know my food will get done when I'm cooking with wood and no extras bought at the store.

I think pitmaster Savell might have some mesquite needing cut and split.

The only way to BBQ, you have to start by rubbing two sticks together. Any thing else is cheating.

Hickory sticks.

I'm using a cheap no-name offset smoker that I paid $40 for, with whatever free wood I can get. I have a bunch of hackberry right now, when that's done I've got some apple. Seems to work well for me, and it's cheap. Plusi don't need to plug the thing in.