I’m glad you took the advice of the people commenting on your channel and gave them credit for suggesting you try the Royal Oak Charcoal Pellets. The charcoal do burn hotter, meaning you use less than wood pellets and will get to temp faster. Not too mention as stated in earlier comments the maximum temperature might exceed the 600 degrees, so probably great for manual mode. Since you added wood chunks in the Kamado Joe, you can blend a 60/40 or 70/30 charcoal to wood. The auger is supposed to shear the pellets as they go through, so the sound difference is the charcoal is a harder material than compressed wood pellets. Also, the Smokin Pecan Shell Pellets will be the smokiest pellets for your Weber, they also burn more efficiently
I think you are the fourth person recommending those pecan shells. Going to order some up now! I did 50/50 split on my ribs the other day and they weren’t great, unfortunately. The guests were happy, but they weren’t my best.
Best thing to do is blend the royal oak charcoal pellets with your wood pellet of your choice. Much like you place wood on top of charcoal on a kettle or kamado grill.
Did that with my 4th of July ribs yesterday but they weren’t my best. So far I prefer the wood pellets alone for low and slow, charcoal pellets for hot and fast. But I’ll keep trying different combos!
I've used blends before. I suggest using a competition blend with charcoal added. I just mix mine. 2/3 wood to 1/3 charcoal. Charcoal burns hotter and is harder than the hard wood pellets. So be careful about your cook times and heat control. Also you can reduce the strain on your auger by breaking up pieces that are long by hand. Not as tedious as it sounds maybe 2 minutes to even out the pellet sizes. But it's worth it for heat consistency and less strain on the auger
Ok.. these newer pellet grills may be too efficient , the problem is how the systems feed pellets into th burn pot, that's why when u went low in temps then swing to a higher temp the controller suddenly force feeds th pot a bunch of pellets creating that smoldering smoak until it can catch up to the higher temp. That burn pot is alot hotter than the cook chamber on top. About double of what u might read on ur ambient. Good burning wood fire happens around 600-750 that's th money shot. That's where th flavor gasses from th wood gets released. Anything higher is incinerated to a clean burn. So if ur model has a low smoak setting maybe start there for th first of th cook, then crank it to crisp up on th second half.. I've been curious about these pellets and now I might give em a shot. Thanks for taking th time to demo and good vid.
That’s what I gathered. I only got smoke when the controller was trying to catch up to my selected temp. Once the temp is constant, it burns too clean. This is why I think it works great for hot ‘n fast but may not for low and slow. Those wings were fabulous after 400 and 500 degree burn. Cheers!🍻
Thanks for the video on these charcoal pellets….I’ve heard pros and cons but now I’m convinced they really work! Thanks again, awesome video! Are you still using them?
Interestingly I'm an owner of the same Kamado Jumbo Joe as your buddy for several years and while it's does produce epic BBQ flavor the convenience of a pellet grill put me on the hunt and the Searwood looks like the best pellet alternative on the market for a lot of reasons. I'm rooting for the Searwood to bridge the flavor gap of lump charcoal and offer the convenience of pellet. Could you please do a follow on video mixing the charcoal pellets with hickory pellets as other commenters requested. This would offer a burn closest to the previous video with the Kamado which was burning charcoal lump and flavored with some hickory chunks. Not sure what ratio of charcoal to hickory pellet would be best but maybe play around with that too as others suggested. Love the videos!
So the charcoal flavor was great on those wings, burning them hot. The next day (4th of July) I ran four rib racks using a roughly 50/50 mix of Weber Grillmaster blend and the Royal Oak charcoal pellets. The ribs ran at smokeboost (180) for two hours then 220. By the time 5 hours passed, there was zero pullback from the bone. Never seen that before. By 5.5 hours I had to crank it to 250+. Still very little pullback. I don’t know all the physics behind it, but I don’t think the charcoal pellets are good for low and slow. I’m going to try the pit boss charcoal pellets based on a recommendation from someone else in these comments and see if there’s any difference. I’m also looking forward to a reverse sear job on a nice steak where the sear is over the charcoal pellets. We’ll see how that goes! 🍻
Well those charcoal pellets as we learned don’t produce high smoke at a constant temp. And anyway, the way we do the wings requires 350 for like 75 minutes and the 500 at the end.
@@TBH-Grillin but I mean--- thats with any Pellet at that temp--- 350 even on High smoke isnt going to roll smoke. If you want the flavor of the pellets, you need to cook at a lower temp so the pellets produce more smoke.
@@billmckee3639 while I agree with you in principle, have you ever used a bullet smoker with straight charcoal? Comes out amazing even without the wood.
Charcoal releases a vapor when it burns that will give the flavor you are seeking, it doesn't need to actually billow smoke for that in most cases, but since these are pellets the flavor is less prevalent?
Haha, perhaps. But they are nice and they are my go-to for doing things like grabbing individual wings, rib bones, or slices of steak. If you want to grab a bunch of something at once, use something else for sure.
I've tired these pellets and i was not impressed they are longer and harder than any pellet that I've ran. they were jamming in my auger making such a sound that i thought something was going to break inside my smoker I've never had this issue with any other brand of pellets. Personally, I prefer using the Pit Boss brand charcoal blend as I have found that they give more of a charcoal smoky flavor and aroma when burning that the Royal Oak pellets did. but this is just based on my own personal experience and preference but it's still not as good as actually burning charcoal in my weber kettle.
Definitely agree with you on the physicalities of the pellet being different. The creaking sounds made me a bit nervous. But those wings were awesome! That said, I’m going to order up some of that pit boss charcoal pellet based on your recommendation! Cheers 🍻
Can you link to the pit boss charcoal blend you’re referring to? I only see hardwood blends on their website, but maybe it’s tucked in there somewhere.
Out of curiosity, what are you listening with? Headphones, computer speakers, tv? Just trying to get a sense for whether there’s a certain media where the music volume level is overwhelming so we can adjust properly.
@@stonefarmer3005 I happen to have an LG tv I can test it out with and see if there's a major difference in the music volume, and possibly adjust accordingly.
Agreed. However I’ll continue trying things out with the pellet grill to see if I can accomplish all my smoking/grilling needs on one device for convenience sake! Until we build a dedicated smokehouse, we need to keep the clutter down and the wives happy! 🍻
Great video, Brother. Keep em coming.
Thank you! Cheers!
I’m glad you took the advice of the people commenting on your channel and gave them credit for suggesting you try the Royal Oak Charcoal Pellets.
The charcoal do burn hotter, meaning you use less than wood pellets and will get to temp faster. Not too mention as stated in earlier comments the maximum temperature might exceed the 600 degrees, so probably great for manual mode.
Since you added wood chunks in the Kamado Joe, you can blend a 60/40 or 70/30 charcoal to wood.
The auger is supposed to shear the pellets as they go through, so the sound difference is the charcoal is a harder material than compressed wood pellets.
Also, the Smokin Pecan Shell Pellets will be the smokiest pellets for your Weber, they also burn more efficiently
I think you are the fourth person recommending those pecan shells. Going to order some up now!
I did 50/50 split on my ribs the other day and they weren’t great, unfortunately. The guests were happy, but they weren’t my best.
Best thing to do is blend the royal oak charcoal pellets with your wood pellet of your choice. Much like you place wood on top of charcoal on a kettle or kamado grill.
Did that with my 4th of July ribs yesterday but they weren’t my best. So far I prefer the wood pellets alone for low and slow, charcoal pellets for hot and fast. But I’ll keep trying different combos!
I was going to say the same thing. Sambo’s place talked about doing this. He has some good videos doing this with Webber searwood
I've used blends before. I suggest using a competition blend with charcoal added. I just mix mine. 2/3 wood to 1/3 charcoal. Charcoal burns hotter and is harder than the hard wood pellets. So be careful about your cook times and heat control. Also you can reduce the strain on your auger by breaking up pieces that are long by hand. Not as tedious as it sounds maybe 2 minutes to even out the pellet sizes. But it's worth it for heat consistency and less strain on the auger
Good stuff my man!
I’ve tried about 6 different brands of pellets and these are my go to. I love the flavor these impart on my food!
Good stuff. We like them hot n fast. Wood pellets for low n slow.
Ok.. these newer pellet grills may be too efficient , the problem is how the systems feed pellets into th burn pot, that's why when u went low in temps then swing to a higher temp the controller suddenly force feeds th pot a bunch of pellets creating that smoldering smoak until it can catch up to the higher temp. That burn pot is alot hotter than the cook chamber on top. About double of what u might read on ur ambient. Good burning wood fire happens around 600-750 that's th money shot. That's where th flavor gasses from th wood gets released. Anything higher is incinerated to a clean burn. So if ur model has a low smoak setting maybe start there for th first of th cook, then crank it to crisp up on th second half.. I've been curious about these pellets and now I might give em a shot. Thanks for taking th time to demo and good vid.
That’s what I gathered. I only got smoke when the controller was trying to catch up to my selected temp. Once the temp is constant, it burns too clean. This is why I think it works great for hot ‘n fast but may not for low and slow. Those wings were fabulous after 400 and 500 degree burn. Cheers!🍻
I tried this with a turkey breast. I used liquid smoke as a binder for the seasoning and the charcoal pellets. Perfect smoke flavor.
Mmmm that sounds great. I’ve always tried to avoid liquid smoke but I might change my mind :)
I have tried those pellets in my camp chef. I did like them also. Thanks.
Good stuff! 🍻
Try smokin pecan pellets if you want more smoke flavor. Best I’ve tried and I’ve tried a lot of different brands
Yes indeed, We ordered some up and it arrived today! Will be doing a video review of them soon.
Thanks for the video on these charcoal pellets….I’ve heard pros and cons but now I’m convinced they really work! Thanks again, awesome video! Are you still using them?
Absolutely. They are great for hot cooks!
Interestingly I'm an owner of the same Kamado Jumbo Joe as your buddy for several years and while it's does produce epic BBQ flavor the convenience of a pellet grill put me on the hunt and the Searwood looks like the best pellet alternative on the market for a lot of reasons. I'm rooting for the Searwood to bridge the flavor gap of lump charcoal and offer the convenience of pellet. Could you please do a follow on video mixing the charcoal pellets with hickory pellets as other commenters requested. This would offer a burn closest to the previous video with the Kamado which was burning charcoal lump and flavored with some hickory chunks. Not sure what ratio of charcoal to hickory pellet would be best but maybe play around with that too as others suggested. Love the videos!
So the charcoal flavor was great on those wings, burning them hot. The next day (4th of July) I ran four rib racks using a roughly 50/50 mix of Weber Grillmaster blend and the Royal Oak charcoal pellets. The ribs ran at smokeboost (180) for two hours then 220. By the time 5 hours passed, there was zero pullback from the bone. Never seen that before. By 5.5 hours I had to crank it to 250+. Still very little pullback. I don’t know all the physics behind it, but I don’t think the charcoal pellets are good for low and slow. I’m going to try the pit boss charcoal pellets based on a recommendation from someone else in these comments and see if there’s any difference. I’m also looking forward to a reverse sear job on a nice steak where the sear is over the charcoal pellets. We’ll see how that goes! 🍻
The ONLY time, in 13 years, I've had bridging issues in my traeger was when trying charcoal pellets.
I heard the creaking sounds in my searwood….
Thanks!
Greetings from Sweden!
Hello Sweden! 🇸🇪 Nice to have you with us!
I have 6 grills myself. A Weber charcoal. And a BROIL KING pellet. I'd love to see how this works on my pellet grill. Cheers from BRANTFORD Ontario
Cheers brother! 🍻
This is nothing like smoking in the 80s and 90s no patience 😂
I’m curious about this. How was it different in the 80’s? You mean before pellet grills?
Try mixing the hardwood pelet and charcoal when I did that I got lots of smoke
I did that yesterday for four rib racks and it wasn’t my best. But I will certainly do it again!
I think the no clog advertising is aimed at the CC brand. If I do not empty the pellet chamber after each cook, it’s likely to clog and lose temp.
Ah, makes sense. Thanks! 🍻
Why not just cook at 190-200 on high smoke for about 35min and then crank the grill to 400 to finish??
Well those charcoal pellets as we learned don’t produce high smoke at a constant temp. And anyway, the way we do the wings requires 350 for like 75 minutes and the 500 at the end.
@@TBH-Grillin but I mean--- thats with any Pellet at that temp--- 350 even on High smoke isnt going to roll smoke. If you want the flavor of the pellets, you need to cook at a lower temp so the pellets produce more smoke.
@@benhikingoutdoors1632 his grill only “super Smokes” at 180 degrees
If you want to smoke something, use WOOD. If you want to grill something, use charcoal!
@@billmckee3639 while I agree with you in principle, have you ever used a bullet smoker with straight charcoal? Comes out amazing even without the wood.
Can you mix the two?
Thx for the video, cheers! 🍻
Thanks for watching! 🍻🍻
Charcoal releases a vapor when it burns that will give the flavor you are seeking, it doesn't need to actually billow smoke for that in most cases, but since these are pellets the flavor is less prevalent?
Yes, less prevalent is a good way to put it. I find a “hint” of charcoal flavor, but enough to make it worth it in hot cooks.
The higher temp that you go - you get less smoke.
For high smoke, you need to be at least in the low 200dteds and even below 200°.
We found there's not as much smoke as with standard wood pellets with these, but they are still good to use in certain cooks.
I always heard you can't put charcoal pellets in a wood pellet smoker.i have a pit boss.Is that true
We haven’t had an issue with it…
Those $30.00 tongs look like large tweezers.
Haha, perhaps. But they are nice and they are my go-to for doing things like grabbing individual wings, rib bones, or slices of steak. If you want to grab a bunch of something at once, use something else for sure.
I've tired these pellets and i was not impressed they are longer and harder than any pellet that I've ran. they were jamming in my auger making such a sound that i thought something was going to break inside my smoker I've never had this issue with any other brand of pellets. Personally, I prefer using the Pit Boss brand charcoal blend as I have found that they give more of a charcoal smoky flavor and aroma when burning that the Royal Oak pellets did. but this is just based on my own personal experience and preference but it's still not as good as actually burning charcoal in my weber kettle.
Definitely agree with you on the physicalities of the pellet being different. The creaking sounds made me a bit nervous. But those wings were awesome! That said, I’m going to order up some of that pit boss charcoal pellet based on your recommendation! Cheers 🍻
Can you link to the pit boss charcoal blend you’re referring to? I only see hardwood blends on their website, but maybe it’s tucked in there somewhere.
Nvm I found it!
Well shoot, looks like they may have discontinued them 😢
Lumberjack charhickory is awesome
Thanks for the tip! Will check that out.
Are those rotisserie baskets from Weber?
Nope, Amazon. Almost half the price so you can afford two. Chinese, but functional. Here's the link: amzn.to/4eGRZuv
@@TBH-Grillin Cool thanks - I'll check it out!
@@TBH-GrillinChinese? There is no benign racism people.
I get great charcoal flavor with my GMG at all temps
GMG?
@@TBH-Grillin Green Mountain Grills
@hazman440 with the royal oak charcoal pellets?
@@TBH-Grillin yes
You are not seeing smoke at 400 or 500 degrees. That is fat dripping on the heat diffuser.
Hmm not sure about that. Go to minute 5:45. That surely looks like smoke and at the time in person, it sure smelled like smoke.
@@B_L_Smith haha you read my mind
I’ve tried them they made my auger pop a lot didn’t like it
There were definitely noises
Good info, but turn down or off that stupid background music.
Out of curiosity, what are you listening with? Headphones, computer speakers, tv? Just trying to get a sense for whether there’s a certain media where the music volume level is overwhelming so we can adjust properly.
@@TBH-Grillin I was watching it on the LG tv in the living room.
@@stonefarmer3005 I happen to have an LG tv I can test it out with and see if there's a major difference in the music volume, and possibly adjust accordingly.
@@TBH-Grillin I don’t mind intro/outro music, but over the vocals made it difficult to hear you clearly.
If you want charcoal flavor get a charcoal grill not a pellet grill
Agreed. However I’ll continue trying things out with the pellet grill to see if I can accomplish all my smoking/grilling needs on one device for convenience sake! Until we build a dedicated smokehouse, we need to keep the clutter down and the wives happy! 🍻
Exactly why I bought a gravity feed and all the upgrades from LSS.
Why?
Someone recommended mixing it with oak
Indeed