Using Premium Perfect Mix Pellets from CookinPellets.Com

[Gary]

I have the chip insert screen for my SM 1 and would like to try Premium Perfect mix Pellets from CookinPellets.Com. I have been using Peterson Pucks with ok results, but would like to try the pellets. I plan to use about 8 ounces of pellets to cook chicken breasts. Has anyone else used pellets and it there any downside to using them?

 

[SuperDave]

I use pellets as a percentage of my wood but not 100% of my load. 

 

[elkins20]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

 

[smokeasaurus]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

I have read where briqs have been added to form a smoke ring in electric smokers...have you encountered that?

 

[Gary]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

Thanks for the advice. After last weekends disaster with pellets I have decided to stick with wood chunks and am looking at Smokinlicious. Live in a condo and they have prohibitions about using briquets etc.

 

[DivotMaker]

I have read where briqs have been added to form a smoke ring in electric smokers...have you encountered that?

Sorry Scott...won't happen.  The only way to achieve a "faux" smoke ring, in an electric, is to introduce nitrites either in a brine or dry-cure (TenderQuick).  Lots of work on this since you were last here!

 

[Pork Belly]

Quality pellets are fine for low temp smokes, 100 or below.

 

[smokeasaurus]

I have read where briqs have been added to form a smoke ring in electric smokers...have you encountered that?

Sorry Scott...won't happen.  The only way to achieve a "faux" smoke ring, in an electric, is to introduce nitrites either in a brine or dry-cure (TenderQuick).  Lots of work on this since you were last here!

Well, I have actually never "tasted" a smoke ring so my Kingsford will be left for other smokers

 

[FunkedOut]

smoke ring requires combustion for the release of nitric oxide.
briq's are supposed to release more nitric oxide than wood during combustion.
that combustion is key.
that said, I really didn't care for the flavor of the briq.  I prefer to stay with wood.

I do love a burger cooked over briq's though.

 

[elkins20]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

I have read where briqs have been added to form a smoke ring in electric smokers...have you encountered that?

Hey Scott, Nope on the smoke ring except last brisket I use some TQ on it and did get a faux smoke ring. The charcoal gives it a taste of cooking on charcoal is all. It is very hard to produce a smoke ring in  the electric smokers.   

 

[smokeasaurus]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

I have read where briqs have been added to form a smoke ring in electric smokers...have you encountered that?

Hey Scott, Nope on the smoke ring except last brisket I use some TQ on it and did get a faux smoke ring. The charcoal gives it a taste of cooking on charcoal is all. It is very hard to produce a smoke ring in  the electric smokers.   

I will take soft steady reliable heat over a smoke ring any day of the week........... 8)

 

[FunkedOut]

two things that really help faux smoke ring that don't involve pink salt:

1) liquify celery and use in a brine
2) use celery salt instead of salt in the rub

if you like celery, this is a win win.
if you don't like celery, it's not worth it.

as far as a smoke ring goes:
20 minutes of full blast on the element and some increased airflow, like the jerky dryer will make the wood catch fire.

 

[gregbooras]

two things that really help faux smoke ring that don't involve pink salt:

1) liquify celery and use in a brine
2) use celery salt instead of salt in the rub

if you like celery, this is a win win.
if you don't like celery, it's not worth it.

as far as a smoke ring goes:
20 minutes of full blast on the element and some increased airflow, like the jerky dryer will make the wood catch fire.

Hey Joe,

When is was researching how to create a faux smoke ring with an electric smoker, celery was mentioned.

I noticed in your post you listed liquify celery and celery salt, have you used either in your smokes and what were the results.

Thanks in advance!

Greg

 

[DivotMaker]

Celery has as much, or more, nitrites in it than pink salt.  I bet it would be a substitute.  I sometimes buy "uncured" Canadian bacon that Sam's sells, and one of the main ingredients is celery juice.  Looks & tastes like regular "cured" CB!

 

[FunkedOut]

two things that really help faux smoke ring that don't involve pink salt:

1) liquify celery and use in a brine
2) use celery salt instead of salt in the rub

if you like celery, this is a win win.
if you don't like celery, it's not worth it.

as far as a smoke ring goes:
20 minutes of full blast on the element and some increased airflow, like the jerky dryer will make the wood catch fire.

Hey Joe,

When is was researching how to create a faux smoke ring with an electric smoker, celery was mentioned.

I noticed in your post you listed liquify celery and celery salt, have you used either in your smokes and what were the results.

Thanks in advance!

Greg

The liquify celery thing involves cleaning the food processor, so it doesn't happen often at all.
I did that once on a brisket, but also used celery salt and got a nice ring.

Using just celery salt works too, although not as well using both.
Here are some pics of the last butt I smoked using celery salt in place of all other salt:
http://smokinitforums.com/index.php?topic=3966.msg34667#msg34667
I did have combustion going on in that smoke as well with the fan and high heat at the beginning.
I need to repeat that process minus the celery salt to see which one is doing it, but I like celery!  ;D

 

[Pork Belly]

http://www.butcher-packer.com/index.php?main_page=document_general_info&cPath=36&products_id=1039

 

[Gary]

Am I the only one having difficulty relating much of the current discussion to the original topic of the thread?

 

[SuperDave]

Gary, I think you've been officially hijacked.  It appeared that you had a new course of action.  Do you still need feedback on the topic? 

 

[DivotMaker]

Gary - my apologies!  I seem to have been an accomplice to the hijacking!  We usually don't get this "off topic" before the OP reels us back in, but hey, it happens. :-[  You'll find most of our "threads" seem to morph into a friendly discussion among friends, and sometimes they do stray.  If you see this happening, and are still looking for answers, be sure to post replies that keep the discussion on topic....that's the easiest way to keep it heading the right direction!

 

[elkins20]

Hey Gary, I just stay with the wood chunks, but lately have been adding 1 or 2 kingsford briquets. It gives is a different flavor.

Thanks for the advice. After last weekends disaster with pellets I have decided to stick with wood chunks and am looking at Smokinlicious. Live in a condo and they have prohibitions about using briquets etc.

Hey Gary, I just use 1 briquet in my #1 along with the wood and even when I am sitting out where am smoking you cannot tell it just smells like wood smoke.