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Well, in all my experience and the experience of other pellet cooks, LJ 100% Flavorwood pellets work just as they should and produce the most smoke flavor, consistently. Other blend pellets that I have used have not produced that kind of flavor. Now, if you're talking about temps above 500*...
That's right. Now I recall that when I called them, they said 100% Flavor Woods are just that or if they are a combination of Flavor Wood, then is will state on the bag, which flavor woods are used. However if it says Blend on the bag, then it's a blend of Flavor Wood and Oak.
Wait...are you sure the bag of Lumberjack said "Pecan Blend" and it didn't say what the Pecan was blended with? LJ told me that if it's a blend, they tell you exactly what the blend is on the bag. Not true?
Well you know what? I have to take back something that I said earlier. I just picked up a load of Lumber Jack 100% Hickory and also some 100% Apple. These 100% flavor wood pellets do in fact impart a better smoke flavor. I used some of the Apple on ribs and it was wonderful. I'm sold!
Regular old yellow mustard on pork belly strips. I looked for bark first, then started probing after about 3 hours. It's easy to overcook these babies, so keep an eye.
Lumber Jack is initiating a Group Buy for Sacramento next week. Pickup terminal will be near downtown. Go to the Lumber Jack site for the Group Buy Listing next week. I'm already in and I'm excited. Thanks!
By the way...just used the Pit Boss Apple on a pork butt over nighter. They worked out great, with plenty of smoke flavor on the butt. Wish I could do a side-by-side with Pit Boss vs Lumber Jack on a cook, but I could never make that happen.
tllbm...you're right, I think, but it's hard to know for sure. I wish a pellet maker would chime in and tell us what's really going on and either confirm what you're saying or provide us with the right answer.
I agree that there should be some kind of labeling that tells you exactly what's in the pellets, rather than just a clearly misleading single "Hickory" on the bag and saying 100% Hardwood. All of that leads one to believe that the only wood in the bag is Hickory. In this case, the pellets...
Not saying they're bad, in fact, I just did a pork belly cook with the Hickory and got plenty of smoke flavor, at least as much as the LJ pellets I usually use.
Just now ran into this thread and just discovered Pit Boss Pellets. From what I understand, the blends of flavor woods used don't include the filler wood used. For instance, the Competition Blend says maple, hickory, cherry, but those only make up 30% of the total wood used. The other 70% or...
I do have some LJ bags left, so in the future, if I feel the need, I may take your advice and do some mixing. I don't think I've ever had too much smoke flavor, lol.
tallbm, fortunately, with the MAK, I don't have any issues with the cooker producing enough smoke. I do like the heavier smoke flavor profile that is produced by my WSM and Primo Ceramic. When I had a Trager and a GMG, I had an issue getting the smoke flavor I like and had to use the tube and...
talcum, thanks so much for he info. I'm goin to look into the LJ, as we have a Dick's close by. That said, judging by my recent pork belly cook, I'm not sure that 100% vs fillers makes much of a difference, at least to my undiscerning pallet. I'm sure it makes a difference with respect to...
Well...just got done using the Apple pellets on some pork belly. The PB turned out every bit as smoky as the hickory Lumber Jack pellets I've been using. I'm a believer.
So...I must have spent hours on Youtube watching all the how-to vids on pork belly. By the time I was done, I knew I had PB nailed. All I had to do was do it.
Long story short, when I was done, my burnt end pork belly was like burnt shoe leather...it really was terrible.
Cut to this morning...