Did my first smoke last night using cherry Peterson pucks, and it turned out pretty good. We smoked a 1.5 lb pork loin seasoned with garlic and cracked black pepper. Used 2 pucks in my #1 and they smoked the whole 2 1/2 hours. The flavor was great! I would recommend giving the pucks a try. Happy smoking all. www.petersonpucks.com/
Peterson Pucks
- Thread starter Desjeany
- Start date
Rob Babcock
New member
Good to hear! I have two bags of the Maple, two of the Cherry and one Alder. I look forward to my next smoking session to try them out.
Rob Babcock
New member
Well, I've used them to smoke meatloaf and a load of ribs. I'd have to say they work well and are very simple to use. Worth adding to my arsenal of woods. 8)
DivotMaker
New member
Anybody have an opinion on the pucks vs. Fruitawood chunks?
Hi all,
just got a selection of the Peterson pucks. Bags ranged from about 34 oz. (alder) to about 44 (maple), with 22 pucks per package. So, they look to be about 1.5 - 2 oz. per puck depending on the wood. Haven't had a chance to try them so far. Maybe later this weekend. - Ken
just got a selection of the Peterson pucks. Bags ranged from about 34 oz. (alder) to about 44 (maple), with 22 pucks per package. So, they look to be about 1.5 - 2 oz. per puck depending on the wood. Haven't had a chance to try them so far. Maybe later this weekend. - Ken
DivotMaker
New member
drken567 said:
What about you, Ken? Tried them yet? We're aching for feedback on the little pucks!
"What about you, Ken? Tried them yet? We're aching for feedback on the little pucks!"
Well, I'm pretty darned happy with the pucks. Made up a pulled pork a few weeks ago with a hickory dowel PLUS a (maple?) puck. Blend was awesome. Have been experimenting with smoking cheese lately, and use the pucks for that. Made a sample run of sharp cheddar w/cherry puck the other day that came out extremely well; did some other cheeses that came out badly (too hot for too long) but though the cheese mostly melted and dripped into the water pan, the remains tasted super....
Noting that the pucks seem to keep "smoking themselves" after you turn the heat off / unplug the smoker. Some of the solid wood I've used sort of extinguishes itself a while after pulling the plug, but the puck the other day kept giving smoke for a good 1/2 hr. after I shut down the smoker.... I suppose this is either a good thing, or not, depending on what you are doing.
Also of note is that the pucks are not all uniform thickness (and presumably different weights). While they are generally roughly the same, I've been choosing thinner pucks for things (cheese) that may not require as much smoke.
Anyway, there's a small data point. I'm new to the whole smoke business, so above is guaranteed to be worth at least what you paid for it!
Cheers,
Ken
Well, I'm pretty darned happy with the pucks. Made up a pulled pork a few weeks ago with a hickory dowel PLUS a (maple?) puck. Blend was awesome. Have been experimenting with smoking cheese lately, and use the pucks for that. Made a sample run of sharp cheddar w/cherry puck the other day that came out extremely well; did some other cheeses that came out badly (too hot for too long) but though the cheese mostly melted and dripped into the water pan, the remains tasted super....
Noting that the pucks seem to keep "smoking themselves" after you turn the heat off / unplug the smoker. Some of the solid wood I've used sort of extinguishes itself a while after pulling the plug, but the puck the other day kept giving smoke for a good 1/2 hr. after I shut down the smoker.... I suppose this is either a good thing, or not, depending on what you are doing.
Also of note is that the pucks are not all uniform thickness (and presumably different weights). While they are generally roughly the same, I've been choosing thinner pucks for things (cheese) that may not require as much smoke.
Anyway, there's a small data point. I'm new to the whole smoke business, so above is guaranteed to be worth at least what you paid for it!
Cheers,
Ken
DivotMaker
New member
Thanks for the info, Ken! I've checked out the website, but can't quite figure out how they're made! They say they don't use any binders, but they look like formed sawdust...how the heck do they hold them together? Are they solid, or compressed sawdust? Looks like a great concept; I just can't figure them out! 
I'm very interested in them - especially for cold smoking.
Bob - the Bradley pucks look more like OSB (oriented strand board) than compressed sawdust. I'm sure they'll probably work in a Smokin-it, but am not sure how well. Please let us know your results when you try them!
I'm very interested in them - especially for cold smoking.Bob - the Bradley pucks look more like OSB (oriented strand board) than compressed sawdust. I'm sure they'll probably work in a Smokin-it, but am not sure how well. Please let us know your results when you try them!
DivotMaker
New member
BIG BOB said:
Hehe...sorry for the construction term! For those of you who don't know, OSB is a type of plywood that is used for roof decking and wall coverings of houses, and is made in 4' x 8' sheets. It's made of wood slivers, held together by a type of glue, in layers. Very strong, and much cheaper than actual plywood. Always thought the Bradley pucks resembled it.
psoltesz
New member
So I smoked some chicken legs using the Peterson Pucks, and they worked great! I brined the legs, coated them with a dry rub, and used four maple pucks in my model #1.
Smoked the legs for several hours, and the pucks performed beautifully the whole time. In fact, when the cook was done and I removed the smoker box, three of the four pucks were depleted, but one was still almost 50% intact! It stared up at me as if to say, "Put me back in, Coach! I've got more!"
Flavor was excellent. Smoky-sweet, bold but not overpowering at all. Honestly, these are the best legs I've ever done.
I will definitely be buying more pucks, and recommend them highly.
Cheers!
- Phil
Smoked the legs for several hours, and the pucks performed beautifully the whole time. In fact, when the cook was done and I removed the smoker box, three of the four pucks were depleted, but one was still almost 50% intact! It stared up at me as if to say, "Put me back in, Coach! I've got more!"
Flavor was excellent. Smoky-sweet, bold but not overpowering at all. Honestly, these are the best legs I've ever done.
I will definitely be buying more pucks, and recommend them highly.
Cheers!
- Phil
DivotMaker
New member
That's great, Phil! I'm definitely going to have to try these. It's a great concept, so I can see how everyone is saying the smoke flavor is better. I would think these wouldn't tend to combust, either, but don't know.
