Wood Pellet ?s

Griffin · January 2014

Does anybody know where to get them in Dallas? Or do I need to order off Amazon?

How much do you need to fill the A-Maze Smoker for a bacon cook? I see on Amazon that they have one pound bags and I'm kind of leaning towards getting a few different flavors (ie, hickory, apple and maybe pecan). Not sure I want to get stuck with a 20lb bag of hickory as I like variety. What are your thoughts on that?

yzzi · January 2014

Ace? Is Traeger not that popular in Texas.

Griffin · January 2014

I have no idea. Haven't walked into a bbq store or looked at grills in years. I'll call ACE.

caliking · January 2014

Academy has pellets for about half the price that Amazon does. B&B brand I think, 20# bags. I think @henapple recently bought some sort of variety pack which is also available on Amazon.

The ANS takes only a handful or so of pellets. A 20# lbs bag will last a loooong time, so I would get the the 1# bags if you are looking for variety.

Griffin · January 2014

Thanks @yzzi Found out there is an ACE store less than 5 miles away from my house that I didn't even know about. They carry the pellets in 20lb bags, have 3 different flavors and I can't remember what she said the prices were but I think they were 14, 15 and 17 a bag. Cheaper than the Traeger ones on Amazon.

@caliking thanks for the tip. I might check out Academy. I tend to avoid that place unless I know the bank account is full. I can go to town in there. I'll keep looking and see if I can find that variety pack.

laserdoc85 · January 2014

10 pound bags of lumberjack pellets from http://www.bbqpelletsonline.com/index.php/compare-pellet-brands/our-flavors.

Lumberjack is all I use

fishlessman · January 2014

not sure where to get them, but looked into it a year or two ago and found that traeger were not real pellets, not real in that they are mostly flavored with say cherry, not actual cherry wood, i would look for a better brand.

laserdoc85 · January 2014

fishlessman said:

not sure where to get them, but looked into it a year or two ago and found that traeger were not real pellets, not real in that they are mostly flavored with say cherry, not actual cherry wood, i would look for a better brand.

X1,,,, I have about 10 pounds of traeger that I'm tossing out. Lumberjack uses the bark from the trees in all their pellets. That's where the flavor lives. Plus they are from Hayward Wisc.

Griffin · January 2014

OK. So maybe not get the Traeger. Looking for any and all recommendations.

caliking · January 2014

I think this is the one henapple got:

http://www.amazon.com/Variety-Sampler-BBQRs-Delights-Pellets/dp/B00BZXFKWO/ref=sr_1_1?ie=UTF8&qid=1389021183&sr=8-1&keywords=pellets+smoking+delight

If you read the single review, it seems that he calls himself "Jody" now.

henapple · January 2014

I picked these up off of amazon. Probably enough to do a belly. Includes Sassafras, mulberry and a mix of other

Griffin · January 2014

I did find that one @caliking

@henappleare you saying one bag would be enough to do the belly? No idea what I would do with sassafras or mulberry? At $15 plus $5 for shipping, I might just be better off with the 19lb bag of Lumberjack for $23 (shipping free with prime) Leaning towards the Oak Hickory Cherry blend...

caliking · January 2014

I've used my ANS a grand total of ONE time (smoked some cheese), so don't believe everything I say.

In trying to research the whole pellet smoking operation, I read somewhere that using pellets made entirely from a specific wood doesn't yield optimal results. Pellets made from oak and whatever wood (cherry, apple, hickory, etc) yield better results in terms of flavor and burn. The B&B ones are a mix of oak and whatever wood you want. Some other brands are flavored with cherry, apple, etc but the pellets are made form oak. The lumberjack blend may be pretty good. If I ever finish my 20# bag of apple pellets I may try that next.

laserdoc85 · January 2014

I use and like the lumberjack hickory,maple,cherry blend,,, MHC

10 pounds for 16 bucks with free shipping

henapple · January 2014

Just don't by a twenty lb bag. I'll use the mulberry and others on fruit and experiment with other stuff.

Griffin · January 2014

Ordered the Maze and the 19 lb bag of Lumberjack OHC blend. I've been wanting to order this for a long time now, but have been putting it off. Once I decided today was the day, I got antsy and couldn't wait any longer. I think the smoke blend will work for me. I like my bacon savory and not sweet, so I opted for the OHC and not the MHC.

Onto the bacon question. I understand that the Charcuterie recipe calls for a brine of about a week. Well, I was "gifted" some pork belly by my brother awhile back. It's labeled pork/chunk single rib belly. With so much surface area, do you think it really needs a 7 day brine? I was thinking of starting it tomorrow and smoking it Saturday or Sunday. I want to do a full belly, but I got to get rid of this stuff first.

caliking · January 2014

Are those 2 pieces per package, or are they sliced? The Asian markets usually have good deals on pork belly here, but I'll swing by H-mart for a package to experiment with.

Griffin · January 2014

2 hunks per package as far as my memory serves. Will pull them out of the freezer tonight. Someobdy mentioned when I first got them that it wasn't really a great price. I didn't pay for them, but told my brother what he said.

laserdoc85 · January 2014

7 days. Do it just like it says.so there wont be any questions in your mind. Keep it sealed up in a bag for 7 days. Take it out and rinse it then stick it back in the frig for 24 hours to dry before you smoke it.

Griffin · January 2014

@laserdoc85 I was able to find the post where I originally asked.

Charlesmaneri · January 2014

call Todd Johnson @ A-Maze-Smoker 1(952) 412-0484 he is very helpful and he has every flavor you could ever want of smoking pellets

b0atnutz · January 2014

Thank You Charles, where you able to purchase the curing salt from him as well?

Charlesmaneri · January 2014

b0atnutz no I didn't even try I got some curing salt from a Italian pork store they make their own pancetta soppressatta and all the italian cured meats and I asked if they sell the curing salt and they sold me some

henapple · January 2014

Try Sport's Academy. . I've got several bottles. .I'll send you one.

allsid · January 2014

Griffin said:

Onto the bacon question. I understand that the Charcuterie recipe calls for a brine of about a week. Well, I was "gifted" some pork belly by my brother awhile back. It's labeled pork/chunk single rib belly. With so much surface area, do you think it really needs a 7 day brine? I was thinking of starting it tomorrow and smoking it Saturday or Sunday. I want to do a full belly, but I got to get rid of this stuff first

Not completely sure- but I think the duration of the brine is to actually get the meat to firm up a bit as well- Good luck!

Griffin · January 2014

I'll be watching the bacon to see how long it takes to firm up. Got it defrosted and the cure on it last night. Just so you can seem, here's a picture. It is over 5 pounds, but it is cut into 4 slabs. Not ideal, but what I have to work with.

DMW · January 2014

Griffin said:

I'll be watching the bacon to see how long it takes to firm up. Got it defrosted and the cure on it last night. Just so you can seem, here's a picture. It is over 5 pounds, but it is cut into 4 slabs. Not ideal, but what I have to work with.

I doubt that will need a 7 day soak. Before smoking it, trim a small piece off and fry it. If it's too salty soak it in water for a couple hours before setting in the fridge for the pellicle to form.

Wood Pellet ?s

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