Geeez ! ..... i know this has probably been beat to death, but I missed any posts and need to know how this works. A BGE, pellet pusher, and other smokers dealer I spoke with said he uses various pellets in their BGE when doing demos. I usually use decent lump laced with wood chunks but obviously do not have a wide range of different woods. Local sources have all of the Traeger woods and I just bought one bag of Alder to try with salmon, steel head trout, and other fresh/frozen fish (but these are fairly hot, short-time cooks).
My concern is more with long smokes (ribs, shoulder, brisket) since I prefer not to open the BGE at all, or very seldom. This dealer said he tosses in a handful of pellets all the way through a cook.
I will sure appreciate any experiences you Eggers have had with pellets and any tips if they can work effectively.
St George, UT