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Love my egg but........

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Comments

  • Botch
    Botch Posts: 17,376
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? 
    Formeldahyde, Roundup™, asbestos, and a bit of egg whites.   =)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • RRP
    RRP Posts: 26,455
    Botch said:
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? 
    Formeldahyde, Roundup™, asbestos, and a bit of egg whites.   =)
    LOL - you trouble maker you!!!
    Re-gasketing the USA one yard at a time 
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  • Canugghead
    Canugghead Posts: 13,717
    RRP said:
    ... What are the chemical binders lused to make the sawdust into pellets? ...
    chemical? your answer is at 0:53 mark...
    https://youtu.be/g37Wba2U49I  
    canuckland
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  • alaskanassasin
    alaskanassasin Posts: 8,931
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?
      The pellets are just saw dust pressed together, they don't use a binder.  Also my uncle has a traeger and said there is no way to use it without a smoke flavor, unlike the egg that can burn clean charcoal.
    South of Columbus, Ohio.


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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Not that I’m saying I’m going to do something like this, but if I were to get a pellet grill, I think the Traeger Pig has style!


    Flint, Michigan
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  • HeavyG
    HeavyG Posts: 10,380
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?
    There are no bonding agents other than the stuff Nature puts in the wood. The pellets are formed under extremely high pressure and they just naturally stick together that way.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Canugghead
    Canugghead Posts: 13,717
    HeavyG said:
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?
    There are no bonding agents other than the stuff Nature puts in the wood. The pellets are formed under extremely high pressure and they just naturally stick together that way.
    sorry can't help it ... naturally stick together like poops  =)
    canuckland
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  • billt01
    billt01 Posts: 1,892
    once you go gravity fed, everything else is just "OK"...
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • zman51
    zman51 Posts: 133
    alaskanassasin said:
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?
      The pellets are just saw dust pressed together, they don't use a binder.  Also my uncle has a traeger and said there is no way to use it without a smoke flavor, unlike the egg that can burn clean charcoal.
    alaskanassasin said:
    RRP said:
    With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?
      The pellets are just saw dust pressed together, they don't use a binder.  Also my uncle has a traeger and said there is no way to use it without a smoke flavor, unlike the egg that can burn clean charcoal.
    Thanks for that. As my research continues, I was wondering what if I just wanted to cook a steak. I don't  want smoke flavor in my steak. I guess this is why I also have two eggs :)
    Central Florida
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  • jimdgreat1
    jimdgreat1 Posts: 175
    If it's like animal food pellets the steam and pressure from the die binds the product together. If you can get ground hay and grain to stick together seems like ground up wood would stick together.

    XLBGE - LBGE - Charbroil gasgrill

    Wichita Kansas

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  • Atl_Buckeye
    Atl_Buckeye Posts: 44
    Little late to the conversation. However, I acquired a Traeger several months ago. And have been comparing it to the egg ever since. What I have found is that the Traeger does really well at lower temps and pretty much kills it on low and slow (as long as you start with a clean fire-box). However, I have had issues with the Traeger maintaining temps above 275-300. So, forget steaks or burgers or for me even chicken. There are is a lot of competition now in the pellet market and some have sear boxes or other features to supposedly address this issue (Campchef looks like a pretty offering). 

    The set it and forget it is truely nice and mine does what it does well, but that is a pretty small list compared to my egg. If I could only have one it would def be the egg!
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  • Matt86m
    Matt86m Posts: 471
    They aren't all set it and forget it! Traeger threw parts at mine till all the planets aligned and it started behaving. 

    Can't beat the BGE for tritip and steaks, I won't do them on the Traeger. I do beef jerky, chicken, ribs, they have their place but my go to is the egg.
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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