Tested: Wine-Infused Pellets | Mad Scientist BBQ
Вставка
- Опубліковано 13 вер 2024
- Get exclusive NordVPN deal here
➵ NordVPN.com/MA...
It’s risk free with Nord’s 30 day money-back guarantee
------------------------------------------
Knotty Wood Pellets
knottywoodbbq.com
Knotty Wood Almond: amzn.to/3nCfRpo
Knotty Wood Plum: amzn.to/3Gw46cH
Instagram: / knottywoodbbq
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
WAGYU Beef Tallow • amzn.to/3bTLeH3
PORK LARD • amzn.to/3wMXNeV
------------------------------------------
MY FAVORITE THERMOMETER - Thermoworks affiliate links:
Thermapen ONE: www.thermowork...
Thermapen IR: www.thermowork...
Thermapen Mk4: www.thermowork...
Smoke X: www.thermowork...
Infrared thermometer: www.thermowork...
------------------------------------------
Find Amazon Products from my videos: www.amazon.com...
------------------------------------------
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
This video is sponsored by NordVPN
Get exclusive NordVPN deal here ➵ NordVPN.com/MADBBQ It’s risk free with Nord’s 30 day money-back guarantee!
Can you do a review of Traeger's NEW WEED PELLETS. They just released them.
@Mad Scientist BBQ
maybe they can do a Wagyu Tallow infused pellet.. 😎
While you are an offset pit master, I love to see you experimenting with pellet smokers especially that I use one, but also to see how much flavor you can get out of wood pellets which are not as flavorful as real wood splits
Thanks! I’m trying to do things that will inform all bbq pitmasters
I smoke weed on my UA-cam channel as my job 😈screw a job G
@@SevenHunnid drugs are bad for you nerd
Hey Jeremy - I love how this channel tries interesting stuff and explains what's happening when cooking BBQ.
With all the talk about the importance of breaking down the collagen in the meat I thought it might be interesting to see what happened if you added collagen peptides (dietary supplement) to BBQ, especially lean cuts.
Not sure if this is the best place for suggestions.
Thanks for the great content.
A few weeks ago, I got myself an offset smoker. I think I've binge watched all of your videos. My partner says I'm obsessed with meat and that it's not normal to smoke 3 briskets in a week. Just a few more to go and I'll be ready to invest in a more expensive, quality cut of brisket - guess who isn't having any? 😜
Thanks for your consistent videos and your knowledge of making great meat. I've learned a lot from the scientific breakdowns you give - it makes it a lot easier to understand why meat is behaving a certain way in different conditions and so on.
Also, whilst I'm here and completely unrelated to this video, does anyone know where in the UK I might be able to obtain baffle plates for my Oklahoma Joe? I found one place online that is out of stock. It seems the UK isn't as big on BBQ like the US is :(
Love them American Lamb riblets. Always entertaining and informative. Great video 🔥🔥🔥
I just did a brisket with the knotty wood plum pellets for the first time. Flavor was great! I do agree with other commentors that they leave a ton of ash in the heat chamber, but it didn’t seem to cause a problem with my Traeger. Just have to clean it out after every cook.
Yes clinker is from the dark
Just awesome. When they are available i will be putting in my order. Love Their pellets
Curious to know...
Have you tried the John Lewis brisket recipe on ribs? Wondering if you think it would be as good as the brisket.
If you grow grapes use the cut vines from the winter when you BBQ.
Almond wood is great. We have a load of it here in Cen.Cali . I love running that in my offset
They need to make an oak or hickory. I’d like a good quality go to pellet
Awesome video! I love Knotty Wood pellets, and will look forward to the wine-infused pellets.
Hi! Go check out our Instagram post to see how you can win a bag of the wine-infused pellets.
@@knottywoodbbq Saw it, but just stocked up!
Great job, Jeremy! Bbq lamb chops are one of my favorite things ever. I can only imagine what those riblets taste like! Can’t wait to try them with some of those knotty wood pellets!
Very cool video. Great comparison
Thanks man!
Really loved the comparison test Jeremy! I guessed the-first 2 had the wine infused. Gotta try those riblets and definitely those pellets as I use a pellet smoker a lot! Nicely done. Cheers buddy!
Great test. I cook entirely on pellet smokers. Great to see some new flavors.
Love kknoty wood pellets. Great company producing a great product. They also do great work for vets and that is as Merican as i gets. Great video, keep it up.
Thank you, we are great full for our veterans
Happy I will be able to get these from Lowes/HD!
I love the flavour of the Knotty wood plumb pellets, but they do clog up my smoker really quickly. Hard to do a long cook (e.g. brisket) as I start getting smoke back through the hopper because the ash has filled the burn chamber. Fantastic for shorter cooks like chicken, in fact I'm doing one tomorrow!
I experienced the same thing. Wasn't sure what the issue was so I just wrote it off that I wouldn't use Knotty Wood in my smoker anymore. I guess I can keep a bag on hand for shorter cooks.
We are working on the clinker issue. But only so much we can do before we compromise flavor. Try our almond you should see an improvement
@@spencerdefty7514 great work, the plumb pellets have been the best flavour of any pellet I've used and they smell like real fire! Keep up the great work.
Lol sick smoker
The Knotty Wood pellets caused my Stampede auger to occasionally bind and release with a loud pop. The pellets are too long.
Such a cool experiment. Great video!
The whole time I was editing this I just wanted more lamb riblets. But I had to settle for cheese and crackers.
Because Jeremy ate 'em all?
This made me sad... LOL
Lol, Erica, come any time and I will be glad to make um as well as the skirt steak. You just have to promise to bring Emma😉
Almond Wine and Plum 50/50. I dont have access to Plum Wine yet. Going to try this today!!!!
Plum Wine is out now!
What did you think of the Lang smoker? I'd love to see you do a review on one of their cookers.
Have you tried any of the RecTeq pellet grills? They are not usually included in your testing.
Great piece !!! Looking forward to getting some for Easter
Speaking of Easter can you show us how to cook a lamb roast in the pellet smoker ???
Good idea. That would be really cool
@@MadScientistBBQ thank for the pellet content. I really appreciate you taking the time to go down this road lots of us weekend cookers can’t always go the route of offset units. What ever I learned from you I would try and adapt to my pellet smoker every time!!
I really appreciate this type of content
Awesome that you keep doing more pellet content. Only have a pellet smoker for now, but I will get an offset soon.
Drums are really nice as well. I think pork/chicken really benefit from the direct heat of a drum IMO.
Hey homie, realize it is a stick burner world, but us pellet heads appreciate this. Hey, Lonestar Grillz makes a pellet grill that is supposed to be amazing. Give it a review!!
His mastery of lamb astounds me.
Wait Knotty wood owner is a actual human being and not some corporate tool? Ok I’m in.
Lol, tool yes, corporate no.🤣
Lamb ribs are a staple in Turkish BBQ (Mangal)
Didn't know that, but they are definitely a staple at our home!
Thank you for sharing looks very yummy.
I do enjoy the pellet-type reviews ! Definitely need to try these.
Another informative Video. I have a Tri-Tip on my old Traeger with Knotty Wood 100% Pure Plum Wood Pellets right now! Looking forward to the taste 😋.
Haha it was the free bag of pellets! It’s cool that I can associate the name with a face now. Thanks so much for coming out!
@@MadScientistBBQ I sent you a message on Discord, Thanking You!
Love it
Not sure if you have done this before but have you ever smoked a brisket on two grills? First half on the stick burner, second half on the pellet? Would really like to see that experiment.
Great video. Good to know that pellet manufacturers are upping their game for better flavor, so are some of the pellet grill manufacturers. I might jump the bandwagon.
The lamb riblets are something to try. Fast and easy.
Got my wine pellets !!!! Ya!!!
I'm going try the knotty wood wine infused when available. I've always liked whiskey barrel wood because of the winey aroma. I'm hoping for something similar. Great review.
for off set or charcoal bbq what if you took wood chunks from used wine barrels and smoked with them?
Very cool test! I'll be looking forward to every pellet review in anticipation of the Arden shipping. Yes, I'm patient😆
👍🏻👍🏻
Any idea when these new flavors come out? Still haven't seen them
Great video thanks 😀😀😀good to add some more flavor
I might give the plum or almond wine a shot for smoking cheese.
The Knotty Wood pellets caused my Recteq Stampede auger to occasionally bind and release with a loud pop. I don’t know why Knotty Wood decided to make longer pellets. The length and hardness of the pellets was the issue. I’ve used a lot of different brand pellets and not had a problem in the 3 years that I have had the smoker. On a positive note, the flavor from the plum wood was wonderful and their bags have minimal dust.
We have had this complaint, so we adjusted our breakers down so try um again.
@@spencerdefty7514 Thanks for listening! I’m going to give them another try, but I may wait a couple of months to make sure I’m getting the shorter pellets. I’m a bit overloaded with pellets right now anyway.
I have to say that I am kinda jealous. I have a Yoder ys640s and my grill and the plum wood pellets don’t cooperate well with each other…. But when it works, the taste is dynamite!! I might have to trade in for a pitts and spitts 2000 just so I can use these pellets…
Great test and different too
Have you ever tested with Lone Star Grillz
Not yet. I would like to though
I will be on the lookout for those wine infused pellets.
Def ordering a few bags of those wine pellets. Good video
I was really surprised. I thought it would be a gimmick
Cavenders All Purpose Greek Seasoning is great on lamb. Will make you eat the ribs as you’re pulling them off the grill. 🤤
What are you thoughts on the M Grills M1 grill and smoker
Would love to hear what Spencer recommends for that Ooni pizza oven in the background. I've been trying to find the perfect pellet for cooking on that thing.
I just got one and would like to know that as well! What do you like so far? I’ve only got one cook on it. Used lumberjack pecan blend and liked it but nothing to compare it to
@@jamesgunn5358 So far I've only gone through a bag of Traeger signature hardwood pellets. Just picked up a bag of royal oak charcoal pellets to give those a try. I am not necessarily looking for flavor with them, but just heat. The Traeger pellets worked well, but need a lot of babysitting. I think something with less filler will burn cleaner and produce less ash.
@@excusemeflo the lumberjack got crazy hot. My infrared reads up to 1007 and it was beyond that. But it left a lot of pellet shaped ash that eventually killed the fire after maybe an hour and a half. The lumberjack definitely gets good heat and worked well until there was too much ash
@@jamesgunn5358 Yeah, the ash buildup has been my only consistent complaint. I'm used to offset smokers, so having to monitor the Ooni isn't a big deal, just wish I could find a solution to the ash buildup to allow it to perform optimally. Thing cranks some pizzas though! Did 12 pies in one night once!
@@excusemeflo that’s awesome!
JEREMY, do a review on WEED PELLETS that Traeger came out with please!!!
it would have been cool if they would have shown you the process they use to do the infusion.. i am still not sold that adding things like wine and seasonings to the pellets make any difference
On our testing we are finding that the wine infused are a hit
Spencer is a legend.
Lol, you know another guy by the name of Spencer!
Do you now prefer using Knotty Wood pellets over Lumberjack pellets or is a close comparison?
These suck on my Traeger. Keep getting “failure to ignite and check pellets “ code..a few months ago I saw a video about knotty wood..they seem great but just don’t do too well with my Traeger. It takes them 10 minutes to get passed the error code and tons of smoke starts to be produced..then finally it gets going. Tons of ash and I have to clean the fire pot after 2-3 cooks..not sure what to make of it. I have 2 more bags and I might just return them to Home Depot
Is Knotty wood going to start adding other woods at some point? I’d like to see mesquite and pecan
any idea when the wine infused pellets will be available? tried emailing the company twice but never a reply.
Looking forward to the wine-infused pellets!
Where can one purchase the wine infused pellets?
Can anyone give me an answer. Any time that I have meat smoked on a traditional wood smoker it never upsets my stomach. But when I eat meat off pellet smokers 7x out of 10 I feel sick to my stomach an hour later especially when eating brisket.
Lamb riblitts sounds wonderful
They are awesome!
You will definitely impress with them.
This video makes me want to try lamb ribs again. I smoked ones once that felt really greasy and had a weird flavor, I'm thinking I didn't cook them long enough because they definitely did not look like that.
Where do I get these pellets in Canada (Vancouver Island)?
knotty wood is pretty good stuff! when does new pellets come out?
Sometime in the spring, they let me try some prototype stuff
@@MadScientistBBQ excellent! appreciate ur taste tests. got these pellets and Jealous devil have u tried BBQers deliights?
Shortly, we anticipate in the next 6 to 8 weeks
@@spencerdefty7514 excellent!! Look forward to that!
@@spencerdefty7514 plum wine hasnt come out, is it coming or just the almond wine?
With all the praise these Knotty wood pellets get I would love to try them. Are they available anywhere in Europe?
Not yet, sorry
anyone have a breakdown of they cooked these?
Im sorry, did I miss the link for the Pellets?
Never tried lamb but I will thanks God Bless
Now we have to wait !!! Agh need these for Easter lamb roast !! Has to be a bag I can grab ??? I’ll film my lamb roast if you can sell me a bag of plum wine ???? Please
Great comparison! What are your thoughts on Akorn smokers? Any test videos for that grill coming soon?
I don’t know too much about them but I have heard from some folks that they really like them
Bought a few bags on the Plum pellets from Home Depot. The first thing I noticed is the whole 20 lbs bag fit into my 18 lbs Timberline hopper. My first cook was 2 pork butts, cooked at 275 deg F. I was surprised when I had to add pellets from a second bag not far into the wrap phase. When I opened the grill to probe for tenderness, I was also surprised at the layer of ash on the foil covering the pans the roasts were in. I'm sure some of that was also on the roast before wrapping. When cleaning the grill, there was way more ash everywhere than with any other pellets I used. The most concerning was a chuck of what seemed like lava rock I had to break out of the fire pot. My conclusions are these pellets burn way faster and create more ash than other pellets that I've used and that chuck of rock I dug from the fire pot is very concerning. Did I get a bad batch? I was very excited to give these a try. I'll finish what I have, but I'm not sure I'll take a chance with buying any more.
Not a bad batch. They burn hotter because they are designed to burn closer to his wood splits burn.
I’d love to see you add a Recteq smoker to the mix to see how those perform
I tried Knotty Wood pellets in my Stampede. The longer harder pellets didn’t feed well. The auger would occasionally bind and release with a loud pop. It made it through the brisket cook, then I vacuumed them out. I have used lots of different pellets in the past 3 years and not had any issues. I called Recteq and alerted them.
@@bchansel That’s the 590, right? I have a 700 and a bullseye
@@ericwillard2364 yes sir. It’s just me and wife so the Stampede is just right. I love it. It holds temperature incredibly well summer or winter. It just doesn’t like those long hard Knotty Wood pellets.
@@bchansel Interesting. I was going to give them a try, but I think i’ll hold off. Thanks for the feedback.
I need help....getting ready to do a brisket next week and want to use Knotty wood pellets but i cant decide if i want to do almond plum, or almond wine plum......has anyone tried these mixes on a brisket yet and can lend any suggestions? I gravitate towards doing plum with the almond wine but idk if thats the right profile for a brisket or not.
First off, I loved the video....great idea. I have a Yoder YS640 and a Weber 22" Kettle. While I plan on getting an offset in the near future, I am really liking the Knotty Wood pellets on my Yoder, but have an idea that maybe the Knotty Wood would taste great done on the Weber Kettle as well. Does Knotty wood have or plan on having any of the plain wood chunks available? If not, I wonder if I use a smoking tube on the Weber Kettle, if it would be possible to get a good amount of smoky taste?
Buy a smoke tube. Fill'm with your pellets, check a YT video how to light it and keep it burning, done! If you're using a snake, you can also insert pellets in between the snake. Works great.
I hope I’m not giving out secret info but I believe they will be selling chunks and splits in the near future
Thank you for supporting Knottywood, and yes we are working on packaging for stick burner and chunk works. Once we get that down we will launch those products.
@@MadScientistBBQ we will
Tl;dr Try making a spritz of half dry wine and half apple cider vinegar. It makes for tasty bark and meat!
One thing I've been doing since the beginning of last summer that seems be pretty tasty is using wines for half of my spritz. The wines I use are the same I use for a given meat when I deglaze a pan to make pan sauces and such. For beef I use a dry red wine such as Cabernet Sauvignon but for pork and chicken I prefer a white wine such as Sauvignon Blanc. I really only use dry wines which higher alcohol content closer to 13% as opposed to a wet/sweet wine that is closer to 9%.
*Edited for clarity.*
How do the pellets get wine infused?
What watch are you wearing?
More pellets 😔 JK, great Vid Jeremy. Noticed on your feed you got a Workhorse 1975 T, looking forward to that. Your gonna be shocked how great that pit cooks. It’s a beast.
I am super excited. It’s the prettiest backyard pit I have ever seen
@@MadScientistBBQ looking forward too the review as well...
Are lamb riblets sold at most markets? If not, where can I get them?
Ask your local counter guys if they can order um.
Jeremy, your upper arms are begging for some sunlight :) thanks for another great video.
Haha fair enough
Love your content. Just not sure I can get behind these easy bake ovens. Takes all the fun and craft out of BBQ.
Are these wine-infused pellets just a gimmick like the bourban barrel wood was you did in an earlier video? I remember you saying it does nothing for flavor or something like that.
So far they are a hit with our testing.
Where can I get Knotty Wood pellets in Australia? Love your work.
I’m not sure. You can try Amazon and Home Depot
You can get them through "the barbeque company" they are $35 Australian dollars for 9kg
Hey Jeremy, i really enjoy your vids . even got the t-shirt. But can you address the serious problem people are having and posting about "clinkerS" . I just bought two bags of this stuff but if the ash is so so bad i rather not take the chance with them. Thanks, interested to hear your response.
Awesome
Wow for the first time ever I respectfully disagree with your analysis of these pellets. I will try to use a scientific way to describe my experience with them is #1 How do you infuse wine into wood, the other is what happens to wine when heated? In my history it turns rancid or becomes vinegar which is exactly the flavor we got when using them. They were used at a lower temperature, 200° on a pork loin until IT of 135° and then pulled to rest while PB Austin XL came up to 500° with sear plate open to give it a quick sear. As it was heating up the smell was almost kerosene like but just thought maybe too many adult beverages. I put a nice crust on it but when I brought it into the house I knew something was wrong. The look on my wifes and some of the guests faces was not one of joy. "Is that going to be ok to eat"? she asked, I was like ya why not? I sliced it up all pretty on a platter and everybody was taking just one piece and it was like they all wanted to see me take a bite first. It was the most rancid thing I think I've ever put in my mouth, it just wasn't the pork, it was the mac n cheese and the bacon wrapped shrimp as well. I will never stop watching your channel because over the years the knowledge gained has been priceless, but in this case personal experience was far different then your's, but then again they are not paying me.
Brisket Cooked with Bourbon Barrel Wood not DIFFERENT then cooking on normal Wood?Harry Soo and Jeremy Yoder!
Neo YOU advertising Wine-Infused Pellets ?? WHY Jeremy!! ,YOU change MIND?
I went to their website to see where to buy their pellets. It said I could buy them at my local ACE Hardware store. They didn't have them and said it was a $500 minimum order. So I emailed them to see who really carried the pellets in the store and never got a reply back. Not good business.
got a bag from them and they didn't taste any different than lumberjack. so not worth the 20 dollars a bag in my opinion lumberjack will continue to be my go to.
These pellets gave a very dirty smoke taste to the point I had to throw out an entire pork butt because no one wanted to eat it.
Hopefully the wine infused flavors will be carried by HD.
I think they will
Every tried using a used Oak Whiskey Barrel?
Yeah. Got no extra flavor. Just tasted like oak. The wood burned really well though from the alcohol
@@MadScientistBBQ Cool, thanks for answering
Wouldn't the pellet smoker itself determine how the chicken and lamb turned out?
The type of wood pellet and the setting on the mill with the die type will effect quality and taste.
Wine infused pellets???
Why don’t you use a big green egg? Learn something new. Do a taste test against your off set. Thanks for the videos.
Lamb riblets are more fat than meat.
you say that like it's a bad thing...
@@itninja9503 your response genuinely made laugh out loud. They were soooo good!
Possibly but they were amazing
@@ericaandjeremy LOL I just finished a dinner with a Brisket and am totally stuffed.... Watched him eat that lamb and was all... I got room for that!
Running out of...subjects...I suppose
Not showing anything then just bla.