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Grill Pellets

CalgaryPT

CalgaryPT

Ultra Member
Vendor
Premium Member
Ok, so not metal related, other than pellet grills are made of steel.

Just got back from PA in Calgary NE. Went there for a 20 lbs. bag of Hickory Wood Pellets for my new hobby—smoking meat on the BBQ. Usually this costs 20 bucks. PA has a special buy on the 40 lbs bag for just $24.95. That’s amazing.

I like their pellets, because unlike the more expensive Traeger pellets from big box stores, the PA ones are 100% hardwood—not oil infused like the Traeger with who knows what other additives or binders.

Also had Mesquite and looked like a few other flavours; but I high-tailed it out of there like the stuff had been priced incorrectly. Got home and snuck them into my garage (which now has space with all my machines gone).

Just on the lookout to see if the cops followed me….
 
CalgaryPT said:
Ok, so not metal related, other than pellet grills are made of steel.

Just got back from PA in Calgary NE. Went there for a 20 lbs. bag of Hickory Wood Pellets for my new hobby—smoking meat on the BBQ. Usually this costs 20 bucks. PA has a special buy on the 40 lbs bag for just $24.95. That’s amazing.

I like their pellets, because unlike the more expensive Traeger pellets from big box stores, the PA ones are 100% hardwood—not oil infused like the Traeger with who knows what other additives or binders.

Also had Mesquite and looked like a few other flavours; but I high-tailed it out of there like the stuff had been priced incorrectly. Got home and snuck them into my garage (which now has space with all my machines gone).

Just on the lookout to see if the cops followed me….
Click to expand...
There’s a cottage industry in Texas, of guys selling different fire wood. Sorted into stacks by variety. Mesquite was one of them. It looks tedious because most of it is smaller wood, and not very straight. I never really looked into it much, I’m only assuming it was for cooking/smoking purposes?

But then again they take the fruit from the prickly pear cactus and turn it into jams and drinks, so who knows with those guys
 
I've got a bradley smoker and it uses preformed pucks. They are easy and convenient but ugly expensive. They typically have been $20 for 48 pucks and the smoker uses 3 per hour. Just last week I needed some more and saw on the Canadian tire website for $13.50 sweet! I thought...so I ran in there picked up a box and then realized those are only 24 pucks per box. Damn.
 
CalgaryPT said:
Ok, so not metal related, other than pellet grills are made of steel.

Just got back from PA in Calgary NE. Went there for a 20 lbs. bag of Hickory Wood Pellets for my new hobby—smoking meat on the BBQ. Usually this costs 20 bucks. PA has a special buy on the 40 lbs bag for just $24.95. That’s amazing.

I like their pellets, because unlike the more expensive Traeger pellets from big box stores, the PA ones are 100% hardwood—not oil infused like the Traeger with who knows what other additives or binders.

Also had Mesquite and looked like a few other flavours; but I high-tailed it out of there like the stuff had been priced incorrectly. Got home and snuck them into my garage (which now has space with all my machines gone).

Just on the lookout to see if the cops followed me….
Click to expand...
Quick start the car......
 
Chicken lights said:
There’s a cottage industry in Texas, of guys selling different fire wood. Sorted into stacks by variety. Mesquite was one of them. It looks tedious because most of it is smaller wood, and not very straight. I never really looked into it much, I’m only assuming it was for cooking/smoking purposes?

But then again they take the fruit from the prickly pear cactus and turn it into jams and drinks, so who knows with those guys
Click to expand...
A lot of those serious pitmasters use offset smokers down there, which use wood the way you saw it. It gets shoved into the firebox. They look like way too much work and babysitting for my taste. It would seriously cut into my rum and Cokin'. I love just dumping in the pellets, setting the PID controller, and watching/smelling the process for hours. It's super relaxing, almost spiritual (unlike me). The app lets you control the temp and time, so there's no real work after you set your controls—just fun.

Somewhere in Texas I bet a pitmaster is rolling his eyes as I write this, because I'm sure they consider pellet grills sacreligious. Afterall, one of the largest BBQ companies down there is called "Meat Church." And I ain't kiddin'.
 
David_R8 said:
Ugh, oil infused, additives and binders sounds awful for something used to prepare food...
Click to expand...
Yeah, I suspect there are dirty little secrets in how this stuff gets processed. The way they word it on the package can send up red flags—like saying the beef used in a burger is 100% Certified Canada Grade A. But there is no mention that the patty itself, once formed, contains binders. I lose patience trying to decode the small print, so just buy bags that say 100% hardwood. No additives. There are grading systems for wood pellets I discovered, as product that looks exactly the same is sold to the home heating industry. Buyer (Pitmaster) Beware I guess.
 
DPittman said:
I've got a bradley smoker and it uses preformed pucks. They are easy and convenient but ugly expensive. They typically have been $20 for 48 pucks and the smoker uses 3 per hour. Just last week I needed some more and saw on the Canadian tire website for $13.50 sweet! I thought...so I ran in there picked up a box and then realized those are only 24 pucks per box. Damn.
Click to expand...
I looked at the Bradleys as well. I know many, many people swear by them and they seem to make a decent product. Hope you are happy with yours. I've seen the pucks on sale occasionally, usually towards late fall.
 
I've had a Bradley smoker for about 10 years with no major issues, it does a good job infusing the smoke. A couple of things to keep in mind if your new to smoking, is only smoke the meat for about 1 hour, about 3 pucks, anymore than 1 hour and your wasting your time as the meat has hit its maximum absorption. Let the meat come to room temp before putting it in the smoker, pre heat the smoker with out the pucks for about 1/2 hour before adding the meat, when you do add the meat the temp will drop quickly then add the pucks. I keep the top vent about 50% open, this seems to give a sufficient amount of smoke. Experiment with different flavours of pucks. I prefer apple and mesquite.

I was not totally happy with how long it took the Bradley to come up to temperature, so I added a second heating element. Also the temperature regulation is kind of hit and miss.( a slide type control ) I installed a PDI controller, now I select the temp I want, once that temp has been reached the heating element cycles on and off to maintain the selected temp. Bradley now offers a electronic temp control version. They didn't when I bought mine.
 
Links to said pellets:

We have a Weber SmokeFire EX4....it's definitely not as nice/easy to cook on as our Weber Genesis but smoking has it's advanages. Brisket and chicken turn out good most of the time, still struggling to do ribs as good as they turn out when I do them in the oven. Ribs usually turn out rubbery and not super fall off the bone, no matter how I try to cook them (3-2-1 method, just a straight slow cook, cooking in an open top tin with juices, etc.).
 
Aliva said:
A couple of things to keep in mind if your new to smoking, is only smoke the meat for about 1 hour, about 3 pucks, anymore than 1 hour and your wasting your time as the meat has hit its maximum absorption.
Click to expand...
That's interesting. I have read quite a few smoking recipes and smoking recipe books and I have never come across that recommendation. I've wasted ALOT of smoking pucks if that is the case.
 
SomeGuy said:
Links to said pellets:

We have a Weber SmokeFire EX4....it's definitely not as nice/easy to cook on as our Weber Genesis but smoking has it's advanages. Brisket and chicken turn out good most of the time, still struggling to do ribs as good as they turn out when I do them in the oven. Ribs usually turn out rubbery and not super fall off the bone, no matter how I try to cook them (3-2-1 method, just a straight slow cook, cooking in an open top tin with juices, etc.).
Click to expand...
I've got a cheapass Broilking smoker and the 3-2-1 method for ribs has been fantastic.
Cut up the ribs and use your favourite rub then smoke for 3 hours at 200.
2 hours in foil envelope with butter, and a little bbq sauce mixed with apple cider vinegar at 200.
Out of the foil and back on the smoker for an hour, coating with bbq sauce on both sides with a flip halfway through.
Super tender but still have some grip on the bone. I don't like fall off the bone style ribs, feel like they have been boiled.
If I have a secret it's no brown sugar in the sauce or the vinegar. Tends to make things burn really quickly and I'm not fond of ash. Sauce is oyster sauce, hoisin and sambal oelek chili garlic sauce in equal parts. Rub is salt, pepper, onion powder, garlic powder, smoked paprika and cayenne pepper.
We love spicy foods so there are 2 versions of these ribs, Just us hot and Company hot with no cayenne. Most of my wife's family think black pepper is too hot.
 
I just tried to order a new "Pit Boss Verticle" pellet smoker from Wallyworld last night but 10 minutes after placing the order we got a "cancelation report" so try again tonight.
I have been using a "Bradley" for 5 or 6 yrs with limited "good things" to say about it. As already mentioned pucks are very expensive compared to pellets. I smoke up to 180 lbs of deer sausage & jerky a yr with it and the biggest beef I have with the Bradly is that by the time deer season rolls around and butchering & mixing is done its usually cold as hell here. If its below 0 ambient that damn thing wont maintain a cooking temp high enough to do the job. The smoking job is perfect but the cook finish has to be done in a BBQ or kitchen oven creating a whole lot more clean up & fuss.

My Brother has been using a pellet smoker for a couple years at home & at his drilling rig year round and has convinced me that the purchase price is worth it....got 2 big beef briskets in the freezer just waiting for that new pellet smoker to materialize.

Ohh ya I dont agree with the 1 hr & done smoke thing...I and all my friends can tell if our sausage hasnt been smoked for 2-3 hrs...one hr just doesnt do it....
 
Aliva said:
I've had a Bradley smoker for about 10 years with no major issues, it does a good job infusing the smoke. A couple of things to keep in mind if your new to smoking, is only smoke the meat for about 1 hour, about 3 pucks, anymore than 1 hour and your wasting your time as the meat has hit its maximum absorption. Let the meat come to room temp before putting it in the smoker, pre heat the smoker with out the pucks for about 1/2 hour before adding the meat, when you do add the meat the temp will drop quickly then add the pucks. I keep the top vent about 50% open, this seems to give a sufficient amount of smoke. Experiment with different flavours of pucks. I prefer apple and mesquite.

I was not totally happy with how long it took the Bradley to come up to temperature, so I added a second heating element. Also the temperature regulation is kind of hit and miss.( a slide type control ) I installed a PDI controller, now I select the temp I want, once that temp has been reached the heating element cycles on and off to maintain the selected temp. Bradley now offers a electronic temp control version. They didn't when I bought mine.
Click to expand...
I can tell from your comments this ain't your first rodeo with smokers. Lots of great advice you have in the reply that could only come from experience, not YouTube videos. I used to have a friend who did the BBQ circuit in the USA—going to competitions and everything. He always prefaced his advice to me by saying I just had to put in the time and get better at it through mistakes.

Had I been able to stick with metalworking as a hobby, I would have gone back to making smokers. I made a few but gave them away to friends before I realized how much fun they were. Always the bridesmaid...never the bride :(
 
SomeGuy said:
Links to said pellets:

We have a Weber SmokeFire EX4....it's definitely not as nice/easy to cook on as our Weber Genesis but smoking has it's advanages. Brisket and chicken turn out good most of the time, still struggling to do ribs as good as they turn out when I do them in the oven. Ribs usually turn out rubbery and not super fall off the bone, no matter how I try to cook them (3-2-1 method, just a straight slow cook, cooking in an open top tin with juices, etc.).
Click to expand...
I can get the ribs right (3-2-1) but never brisket. I've kind of given up on it for a while, as an $85 slab of meat weighing 16 lbs., is an expensive mistake. Maybe next year....
 
CalgaryPT said:
I can get the ribs right (3-2-1) but never brisket. I've kind of given up on it for a while, as an $85 slab of meat weighing 16 lbs., is an expensive mistake. Maybe next year....
Click to expand...

I find brisket pretty consistent. Trim the night before, season, wrap in plastic in fridge overnight, put on the grill at 225 first thing in the morning, smoke until it hits that 160ish stall temp, take it off and wrap (tried butcher paper at first, but the stall lasts longer, just did tin foil the last time and it powered through way faster and held way more juices in), back on the grill at 250-275 until it hits 204, take it off leave it in the foil, wrap it in a scrap bath towel, throw in a cooler for an hour or hour and a half, pull it out and slice.
 
One other piece of advice I have at least for ribs anyways .I like a dry rib not the ones slathered in sauce as that's all you can really taste. I spice the ribs let them sit refrigerated for a minimum of 24 hrs. Smoke them for an hour then transfer them to the BBQ. The BBQ is set on indirect heat at about 250- 280F. They sit there for about 3 maybe 4 hours till the meat is pulling away from the bone. I remove them let them cool then vacuum seal and freeze. I can now enjoy smoked ribs for Christmas.
 
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