kskj wrote:
There is a Deli/BBQ place up in McPherson Kansas that sell them and they use them to smoke there BBQ.
Wood Pellet Smokers are a very efficient way to smoke meat (or cook any types of food, cobblers, etc) as you can regulate cooking temperatures with the right amount of smoke.
kskj wrote:
Sorry to say I was not impressed. Maybe it was just the wrong kind of pellets. I think cooking with charcoal and a few hickory wood chips is the way to go.
As with any BBQ, the quality of meat, the temperature in which it was cooked, the type of wood used and the length of time it was smoked can be the breaking point between good and bad BBQ. And by the time you add in rubs, sauces and cooking styles, there are plenty of opportunities to determine a good or bad outcome. With that being said, many BBQ contests have been won using wood pellet smokers.
kskj wrote:
But different parts of the country like different kinds of BBQ. When I worked out in North Carolina They used Oak to cook BBQ,that just tasted weird.
Speaking of Oak, there’s a type of oak used in Oklahoma called Quercus marilandica better known as “Blackjack”. That has a great tasting smoke flavor.
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