What about wood pellets?

[Whidbey Rick]

Was at a restaurant supply store today and saw a large selection of wood pellets. They had apple, alder, mesquite, oak, cherry and a few more. Cost was about $10.00 per 20 lb bag. What are your thoughts about using these pellets in an SI smoker?

Thanks
Rick

Whidbey Island, WA

• Tweet
• 

[Pork Belly]

You want to make sure the are just compressed wood with no binder additives. I have used Trager brand pellets with good results.

[DivotMaker]

Do a search on "pellets" - we've had some posts on them.  I, personally, am happy with chunks.  These smokers take so little wood, that 10 lbs of chunks will last a LONG time!

[vetkilr]

Ditto on the no fillers things. I just got black cherry wood pellets. They are great IMO. I put them in foil with a small hole and they smoke great.

[WeekendWarrior]

I would think the no filler pellets and wood chips would be great on shorter smokes,  but I stick to the larger chunks for longer smokes as they tend to produce smoke for a longer period of time.

[DivotMaker]

Agree, Bruce - chunks only, for me, on all smokes.  But, I also agree that the pellets or chips would be good for cold smoking.  When I cold smoke, I just split a chunk into thin slivers, and it works great (and don't need a chip screen).

[prudentsmoker]

I whole-heartedley agree with my new best friend DivotMaker. There is a tremendous cost savings if you cut your own wood.

[DivotMaker]

I whole-heartedley agree with my new best friend DivotMaker. There is a tremendous cost savings if you cut your own wood.

No doubt!  If you have access to some good smoking wood, cut it, clean it, and store it to season it!  If you don't, buying good smoking wood from a good source, like Fruitawood.com or mainegrillingwood.com, is the next best thing.  Even if you buy it, chunks are more affordable and last a LONG time.  Just split them smaller, when needed.