Did We Just Find a Stick Burner Quality Pellet?? | Mad Scientist BBQ
Вставка
- Опубліковано 15 жов 2024
- To get Audible 30 days free, visit www.audible.com... or text madscientistbbq to 500-500
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
Knotty Wood Pellets
knottywoodbbq.com
Knotty Wood Almond: amzn.to/3P5RJIJ
Knotty Wood Plum: amzn.to/38hTsdj
Instagram: / knottywoodbbq
------------------------------------------
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
------------------------------------------
Editing by Chris Lee (VELO Films) www.velofilms.la (barring Audible ad).
Videography by Jesse West and Erica Yoder.
Email moriah@madscientistbbq.com to get info about a consultation with Jeremy
Order your leather apron here: madscientistbb...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
This video is sponsored by Audible
I have a Recteq 590 and just made the best packer brisket I’ve ever made with almond pellets. They’re more expensive than my second favorite, but worth it for the few briskets I do a year. I smoked my brisket at 225* until it got to 170* then used Chud’s foil boat and finished it at 250*. Great finished product, unbelievably delicious.
I could hear Jeremy's heart breaking after his guest made note of the smoke ring on the pellet grill brisket. Jeremy tries to hide his disdain of pellet grills, so it's hilarious whenever he has to concede and give props to pellet grills. 😂
True, but like he was quick to point out a smoke ring isn't an indicator of great smoke flavor. Some competitions are even going as far as not judging the smoke ring
Everyone knows pellet grills make great smoke rings, that's not the issue. The issue is the smoke flavor and that's what the video is about. I have a pellet grill, charcoal smoker and offset and the pellet grill makes the best smoke ring which makes the smoke flavor way more disappointing. I love my pellet grill and use it more often than anything else but there is no denying the downfalls.
I agree, stick burners are the best of the best. I am a huge Jeremy fan, don’t get me wrong, but I have been noticing that of late he has been more bias towards his cook over anyones or anything else. When he does his own videos on his own cooker, when he takes a bit, he has that look of total heaven and that it is the greatest thing ever. When he tasted Bradley’s cook on Chuds BBQ, he was like yeah, that ok. Same of this video. Again a huge fan of his, but I feel he is getting a little cocky and a little Prima Donnaish now. I love you Jeremy, you are the man, but please stay grounded and stay humble.
Reverse flow offsets are known for putting a more red color on the meat and a little deeper smoke ring than traditional flow offsets. Don’t know why that is, but that’s been my experience with them as well. I personally don’t like the way a reverse flow cooks a brisket as much. Kinda lacks the smoke richness of the traditional offset in my opinion. Don’t know why that is either.
Maybe Max Scientist Brisket can do an experiment on that.
@@All2Skitzd May I ask what Pellet Grill you have?
Jeremy is an absolute mad lad cooking 4 separate briskets just to control for a taste test. Thank you!
It's in the name.
Science gonna science.
Gets paid to do it. Not that crazy
Jeremy’s a brisket beast!!!! Lol
RIP all the dead animals wasted. They are avenged when you see your doctor and take pharmaceuticals to not die
You can't beat a stick burner, but it all depends on who you're cooking for... getting, splitting, stacking the wood... building a nice fire and bed of coals... adjusting the dampers while monitoring the the cook for 12 hours and up, pulling, wrapping and back on the grill to finish the cook... then the hours in the cooler to rest... put the plate in front of my brother in law and 5 minutes later you get a pat on the back and a burp... not forgetting the grill cleanup at some point... yes, gentlemen... the pellet grill has it's place in my lineup...
username checks out
Great comment
I agree with most of what you say. I don’t think most people can properly manage a stick burner but yeah mist people think fall off of the bone ribs is good bbq too!
@@MichaelRei99 I do to... So many ways to prepare ribs or anything... I might pellet smoke a Chuck Roast or Ribs... or use briquettes with chunk Hickory on a Weber Kettle... sometimes it's oven roasted... sometimes it's SousVide... or a combination of a couple of methods, like SousVide and the Smoker... so many people don't realize the time and work involved and in a few minutes they've finished without a thought of what went into the preparation... those types of people would be just as well served by a McDonald's...
It definitely matters who you cook for. I’m just glad my wife appreciates a good bbq and all the work that goes into it. My life would be a lot more bland if she didn’t
I'm an OG stick burner guy, who's also got a few pellet smokers. I've used the knotty wood almond pellets when they first came to market...I absolutely love them! That said......when will we be able to get the wine infused pellets?!
Jeremy: "There is no replacement for stick burner." I am a stick burner fellow, however having watched the popular vote, I got to get me a
pellet grill and some Knotty plum wine and almond wine pellets. Not to replace my stick burner but as an addition. This video
is a game changer for me.
I’ve used them before and definitely the best pellets I’ve used
Stick burning for 35 years,pellets 3 years ,are ok but stick rules by about 90%on smoke,but pellets are time saver by 60% and no baby sitting😜
Seems like the wine pellets are not on the market yet. Can't wait to try them out.
The Knotty Wood Cabernet Infused Almond pellets are finally available! I got a few bags from Home Depot with free shipping. I smoked a beautiful 21 lb Prime Costco brisket and the results were fantastic! I set the temp at 225F with a simple rub, and applied a light coating of bacon fat on the meat side after about 5 hours when the bark was set. When the flat was done (feels like soft butter when probed) I sliced off the flat which wasn't covered with point, and left the remaining meat in the smoker to finish rendering. This prevents drying out and overcooking the flat. Wrapping probably would also accomplish this.
Tilts head, raises eyebrows, closes eyes, tilts head back, smiles and sighs.
That’s Jeremy’s reaction after every bite of brisket he’s ever eaten.
I've been using Knotty Wood pellets in my Rec Teq 1250 for almost a year and get consistent smoke flavor and a great smoke ring. I blend plum and almond when I do ribs and wings for a kick in the flavor profile. For brisket or big beef cooks I use the almond straight up with salt/pepper and tallow. Without a doubt the best pellet you can ever use! Thanks, Jeremy!
Do you find you have to clean out your fire pot more often?
As a backyard dad bbq-er I love to see the stigma around a pellet grill being removed a little. I'd love to have an offset, but I wouldn't be able to cook meat nearly as often.
For sure. I’m an offset guy for sure, but a majority of people don’t have the time to sit by a fire for that long. That doesn’t mean they shouldn’t have bbq
I'm a backyard dad bbq-er too. I've got a masterbuilt 560 and it's the best of both worlds, I can use charcoal or hard wood or a combination of both, pretty much set it and forget it or go back to bed until it's time to spritz or wrap, have done around 9 or 10 briskets to date and the results have been great!
I'd just like to see the end of food snobbism in general.
I got a lawn to mow, pool to open, kids to keep busy. Id never get to make awesome bbq if i had to use an offset. The pellet grill makes it so easy. I did baby backs 2 weeks ago with the Knotty Wood Plum and their rub, super good.
@@RaccoonCityPD +1 for the MB. I've done a few briskets, pork butts, and direct heat steaks and burgers. It's an amazing cooker. Temp has been dead accurate and consistent, too.
Been using the Knotty wood pellets for about six months now. Order mine through Lowes they come directly to my house. Can't find them in retail stores near me. Love these pellets. Thank you for the video.
Jack,
Let us know what retailers are near you.
I just cooked a brisket with the almond wood and it turned out amazing still not overwhelming on the smoke flavor but definitely stronger than many other pellets
I absolutely love knotty wood pellets. They cook consistent in temp and flavor profile. My go to pellets for any special cook. If you don't believe them just try it for yourself. Thanks Jeremy and knotty wood.
Me too love them, I'll do almond then add plum then add lumber jack fruit mix and another great pellet that's an apple and one more, I take five handfuls of each then mix them well man I get great dark but juicy bark and meat especially on corned beef, knotty wood is awesome
Really appreciate the way you methodically do your tests, I picked up a bag of each of these a week ago, really good pellets, they definitely burn longer than any other pellet I’ve tried, and it was a much cleaner smoke at lower temps.
Thank you mad scientist and knotty wood.
Thank you!
Used almond and plum mixture. Started with clean burn pot on my pit boss 1100 pro series. 9 hours into a brisket cook, the fire went out. Just wrapped brisket 1 hour prior. Finished in the oven. Ash build up in burner pot covered ignition probe. 2 to 3 times the ash produced with these pellets. I can't use these anymore.
Only problem I’ve seen with those pellets is numerous people have had them clog the auger. Use the rec tec blend, smells great and burns great
Almond burns hot just like oak and smells very nice! We burn it up at the cabin outside Fresno by Shaver Lake. I'm excited to try it in my pellet smoker to!
I sure do miss smoking with almond wood. We used to live in Cali and we had a friend in Paso Robles, who owned an Almond orchard, he would give us piles of it. Such a delicious taste and beautiful smell.
I'm doing 50/50 Traeger and Knotty Wood because while I love the bark and taste they did jam up my auger and I've never had that happen with any other pellet.
awesome info ! notty wood company down ,the street from were i work ive use the plum and walnut pellets hugh difference from other brand pallets ! work well in my rectec grill!
This looked like a lot of fun. Have to agree with one tester...regardless of what I liked, they were all better than I could ever cook. Always a treat to listen in on your testing.
Bought 2 bags each of the plum & almond after this video dropped and seeing Lowes had them on sale. Did my first cook yesterday, of course a prime brisket, mixed the two pellets together. OMG the best brisket I’ve ever done, even the wife had seconds!! I’m smoking on a RecTec 680 set to 225, used a makeshift 2nd shelf and started fat side up, after 4 hours I flipped it. Also when it was time to wrap I did the Chuds foil boat method.
Ive only been using a pellet smoker for a year or so…. Ive used so many brands with mixed results. Hand down my favorite has been the royal oak charcoal pellets…However I bought the Knotty wood plum pellets, and OMG the flavor was second to none it became my go to after using it once! Im a believer ✊ Ive been messing with mixtures of royal oak & Knotty wood !!!
How is it the charcoal pellets impart any flavor though??
I'm sorry to say these pellets did not burn properly in my new Weber Smokefire, they built up in the burn pot and left a hard plastic looking coating that came out as a solid piece when vacuumed. I had to return all 5 bags I had bought. I'm very sad and disappointed.
Good comment. Thank you for sharing
I tried knotty wood on a brand new Pitts and Spitts pellet smoker. The pellet residue fused together in the burn pot like a rock. This basically caused a jam whereby the pellets couldn't enter the burn pot properly. They also didn't turn into normal ash and the blockage caused the smoke (AND FIRE) to reverse back into the auger tube and into the pellet hopper. I cleared the blockage and started over. Same results. Had to dump the hopper full of the Knotty Wood pellets and try other brands (with zero issues). This was my experience. I hope you have a better experience.
I have a Traeger that’s 7 years old, and I know what you mean. I haven’t had a pure malfunction yet, but at the end of my cooks, the smoke does come back out the pellet hopper, and when I clean out the hot pot later, I do get those large chunks of burnt pellet residue. However, I still use the pellets because the flavor and smoke is better. This has been my experience.
I've not noticed any clumping. But i don't care for the flavor of either. The almond refuses to smoke. Not even a whisper of smoke.
It's amazing how many people will buy a top of the line pellet smoker and then use cheap fuel in it. I'm going to try the out the 50/50 plum almond mix you were talking about.
Just ordered a bag from home depot shipped free to my house. I just got my pitboss austin xl and been using the expert grill walmart brand oak blend and the pitboss mesquite. I do have a smoker tube coming in the mail and didnt realize pellet smokers dont give as much flavor as woodchips/chunks. Cant wait to try the knotty wood.
I may even use the knotty wood in the smoker tube and the cheaper pellets in the hopper for smoke flavor. I have thought of adding some wood chips with my pellets in a smoker tube. Will try iy once the tube arrives.
Which pellet cookers did you use? I did not hear you mention it, or I may have missed it. I am interested because obviously not all pellet grills are equal.
Cheers from The Jersey Shore
Cooking profiles....Pellet grills can oftentimes be programmed to heat from 150F to 500F. You can create a cooking profile by creating a program (cooking profile) that varies the time and temps as it cooks to get the "low & slow" flavors of a stick burner with the "set it & forget it" ease and convenience of a pellet grill. Several hours later, Bob's your uncle. Excellent cook, by the way. Cooking four briskets and all coming out as they did, hats off. Well done! 👍
Awesome video. In the process of ordering a rotisserie unit and considering all pellet machine. Just ordered some of these Pellets. Hoping they are good
So this last weekend I did a hybrid Brisket smoke. I started in my offset, smoked for 4 hours. Then I finished in my pellet smoker for the next 6 hours. Then I let it cool a little then held it in the pellet smoker at 150 for 10 hours. Turned out pretty good.
Been doing it like that as well, get sleepy i put it in the traeger overnight .
My favorite pellets. I tell everyone they are the closest pellets to using wood.
Damn! Never seen Jeremy lose in a competition to a pellet smoker with a blind taste test. But in his defense it wasn't the best he's done by far. Still think the offset is the way to go for the best but for most of us these pellets sound phenomenal.
I believe the group liked the seasoning more than just S&P.
Knotty wood pellets kick ass
I have been using these since i got my Pit Boss about a year ago. They are fantastic. I just cooked a brisket last week with them and it came out great!
Hey This is your second cook with these special pellets. I love using the almond and plum but i want these wine infused ones. When will they be available to the public. I want a 1/2 pallet of each one the wine infused. Any launch dates yet
Looking like 6 to 8 weeks
What pellet smokers were used in your test? Have seen some concerns with clogs and residue, and wanted to know if you (Jeremy) experienced during the test. Thanks
I used these pellets and had huge problems like you describe using them in my Recteq RT-700.
Pretty cool test. I'll definitely have to check out Knotty Wood pellets.
Hey Jeremy, could you try doing a brisket,half and half? Like start it out on the offset smoker until around 140 degrees or wrap, then finishing it off on the pellet smoker.
I'd love to own an offset smoker.. just for the same tinkering and seeing fire and all but i do check on my ceramic smoker quite often so a pellet smoker would be nice to have more free time to do errands
As someone who owns a stick burner and has spent 20+ hours baby sitting a fire, I 100% agree that watching the fire, while at times can be relaxing, is a hassle and a half.
I love Jeremy (unlike so many BBQers) acknowledges what the pellet grill excels at. Due to the efficiency and amount of smoke they produce I doubt they'll ever match the flavour profile of an offset, but for ease-of-use and accessibility they are amazing. Things might be different over yonder, but these woods are not easily come by here and our natives are toxic to burn so having (relatively) cheap fuel is great, and for me I love that I can set the pellet grill on 190F and go to bed, bump it up to 225-250F in the morning, wrap and rest while working from home and have delicious brisket for dinner. Just got me some KW pellets (plum and almond same price as Traeger), keen to give it a burl when the rains clear.
The Almond Wine pellets sound amazing. I will definitely be trying those.
What Pellet Smoker did y’all use! How much does the smoker play a role in better outcomes?
Have you ever tried the charcoal pellets that are available? I recently acquired a pellet smoker and everybody's telling me to try the charcoal pellets because of the lack of flavor produced by a pellet smoker. Thoughts??
I’m not sure of the accuracy of this info but I read that traeger pellets regardless of the flavor ( oak, cherry, mesquite ect) are majority alder wood.
Confirmed. All a bunch of shit filler in them: Pit Boss, Louisiana Grill and Traeger pellets=garbage and will bind up your auger. Buy some real pellets like Jealous Devil or Lumberjack.
Finally. Stop making me wait so long for a video lol
I have used the almond flavor from them they are one of my favorite pellets
Great video! I love the honesty that was shown in this video.
I just got a pellet smoker for the first time! And now I know what pellets to get! Thank you for this video!
People obsess over little things for small meaningless victories. Smoke flavor isn't everything, there's plenty of other factors that go into taste. Jeremy constantly brings up stick burners because it's his niche that gets him views and comments. There's world championship smokers that use pellet grills, charcoal grills, stick burners, pit barrel cookers. Some use Weber smokey mountains with a temp fan attached. Some go hot and fast while others go low and slow. It's all good. I've never had a complaint using my pellet grill, charcoal grill, or gas grill. Whether I grill, BBq, or smoke, it's all gravy baby
What I've learned from all of this and the debate is I believe that you got a whole community of people like Jeremy that are all about perfecting that smoke flavor and bark and it takes a lot of time and effort. You're not going to just go out there and light a fire put salt and pepper I want a brisket sit back and let it go and it turn out good. So with the introduction of the pellet smokers you got a whole another community of people who just going to set a piece of meat on a grill put a bunch of seasonings on it turn a knob and then go watch tv. And I think it's good to have both I don't have the time to babysit a fire with work and raising three kids so to get somewhat close to the flavor of an offset smoker it's nice to have something like this in videos like this to help us achieve that but at the same time I think it's great to have people like Jeremy and all of the true barbecue people in this country where you can go sit down and eat what is essentially an art form of food. The fact that someone has stayed up all night long watching a fire getting something cooked to perfection just makes it a little bit more special than turning a knob
Mad scientist bbq is the best bbq channel on youtube! Jeremy is a beast! I learn so much from this channel!
Great video. I've been trying to get people onto Knotty Wood for awhile now. Love the humility of the owner too. A great man.
Question. At around 10:25 when talking about the moisture in the pellets, did he say they “add dye” to the pellets? Wanted to understand that better as I thought there was no additives. Thanks
What Jeremy said about why you get the different smoke flavors from wood vs pellet is why I think Grilla Grills is doing something engenious with their new Alpha Pro setting. It very closely mimics an offset just programmed in and you get more of that sought after smoke flavor
Love my Grilla Silverbac.
how does that work?
Jeremy, I watched your video with interest and went to buy some of these pellets at Home Depot's site. Read the reviews and there are numerous reports of auger fires, jams, excessive ash and large plastic like material clumps left behind in the burn chamber. I would be very hesitant to use these pellets after reading those reviews.
Thats cause people don’t care for their smokers. They leave the pellets in the smoker after use and they get rained on or dried out or what ever. I’ve ran them for years and never an issue. There are mechanical parts that can break but they’re simple machines. You deff get what you pay for. Camp chef and trager have been my favorite smokers.
I tried the Knotty Wood almond and plum wood pellets - yes, they burned great and produced good heat. Maybe it was just the bags I had, but the pellets were really, really long, and did not break as easily as most do. I experienced more bridges in the auger, so temperature fluctuations were more of a problem than usual. Love the idea and thinking if they were a little shorter that they'd be a game changer. I'll stick with my go-to pellets.
What pellet cooker do you use? I’ve been using RT590 and haven’t had any issues with bridging.
@@everythingque8454 The RecTeq won't have issues with pellet size. In both of my 340 and 590 I've been experiencing no failures in roughly 14 different brands. I will order these pellets as I have tried plum before and I will get to experience almond.
$4 off per bag at Lowes, sale ends 5/11/2022. Three bags for $47.97 qualifies for free home delivery. I have used these before and they are really decent in the Weber EX6. Ordered 3 bags tonight, supposed to be delivered on Monday. We shall see.
About how much do you use per brisket or per cook?
@@nexoncommand My family does not care for brisket too much so I rarely cook them. For an 8 to 11 pound pork butt I usually use close to 12 pounds of pellets. Once wrapped I usually finish the pork butt off in the conventional oven to save on pellets. I was thinking of getting a brisket at Costco next week and cooking one over the weekend. Jermey makes it look so easy but I know how hard it is for me to have a brisket come out really delicious.
Ordered, thank you for the headsup!!
@@95SLE thank you. I finish in the oven after wrapping, too. I’ve been looking at getting a pellet grill. Only have a stick burner right now.
Jeremy is the hero BBQ fanatics didn't know we needed lol. Thanks for going through all the grilling.. er, I mean grueling work to research everything that us weekend warriors don't always have time to do but still want a direction to follow for awesome results. I researched pellet smokers for several months before I finally pulled the trigger and am finding it's taking twice as long to do similar research on the actual pellets that go into them.
I'm definitely going to have to try these out, they're a bit hard to get in my area so it might be a bulk Amazon purchase, but either way can't wait to try it. 👍
Awesome work - now just tell us how you did it in a pellet grill vs. what you do on an offset
These are the only pellets that have given me a hopper fire. These pellets leave behind large very hard jagged ashy chunks that build up quick. Started with a clean fire pot and about 6hrs in it had already built up and started the pellets in the auger on fire, ridiculous. Was smoking on 225. Will not be using again.
Having the same issue with them it’s almost like a porcelain kinda ash left behind. Did this happen to you with both almond and plum or just plum???? Never had any problems but same thing just caught it before having a hopper fire
@@J-Banks happened first with the the plum and i was too scared to try it with the almond so i started mixing it 50/50 with better burning pellets and it was ok lol ash was never clean tho like it is with 100% lumberjack pellets
@@575motocross4 ya I tried a bag of the almond first seamed to be ok. Then mixed almond and plum together all kinds of problems. Every cook even short have to clean the glass like ash out of it. Finally I just vacuumed out the pellets and put in something else was definitely the first time I was afraid to use my cooker
I used the plum pellets to cook some beef ribs a couple weeks ago, and I have to agree with Jeremy, best pellets on the market. I’ve tried at least 12 different brands and these are by far the best I’ve used. I haven’t used Traeger pellets since the first bag I got when I bought my smoker. These burn super efficiently. Very little ash, very consistent heat, and great smoke flavor!
I've been using Knotty wood pellets for about a year. Love the flavor. The ash? My experience is those pellets have a lot of ash. Other pellets I could do a few cooks before cleaning out the fire pot. I have to clean it every time with Knotty wood pellets. I did a 12hr cook where the fire started going out because the firepot was filled to the top with ash. I'm using a Trager Iron Wood 650. Because I love the flavor of the Knotty Wood pellets I put enough in for a few hours of smoke then use another brand of hickory pellets for the rest of the cook. Doing that I have no issues with firepot filling up with ash before I'm done.
@@jimbeama that’s cool. In my smoker I have had the opposite experience. They burn super clean, with very little ash. I think, though like all things, each brand of smoker burns differently, some cleaner than others with different types of wood or pellets. I used to use Bear Mtn, because those are made by Lignetics and I used to live pretty close to their Sandpoint, ID facility. But the last two bags of those I bought would plug up the burn pot after just 3 hours of smoking. So, again, it’s all about preference and how your pellet smoker works. Thanks for the reply and have a great day!
Jeremy, you have a great channel and are my go-to guy for all things BBQ. But I think you made a mistake recommending these. I bought a bag and loaded my Recteq Bull's hopper up, and I had nothing but trouble about halfway through the hopper--clinkers, incredible amounts of ash, flame outs, fluctuating temps--nothing but bad news. The meat I smoked on the first half of the hopper was superb, but not worth the trouble afterwards. I wonder if the problem is that the pellets are too long?
This video comp is awesome. I’m trying diff pellets as I’m new to smoking, but I think I have found my brand of choice. Thanks Jeremy!!!!
Great video. A lot of great videos digging into pellets and pellet smokers for a while now. Really interesting that since Knotty Wood matches the quality of pellet to a stick (or as close as you're going to get) you keep emphasizing the last limitation of a pellet smoked product is how the smoker itself operates. You already did one collab comparing some pellet smokers where it seemed like the Weber Smokefire and the GMG stood out. Would love to see you deep dive and find the absolute best pellet smokers, the ones that operate the cook combined with something like Knotty Wood pellets to get the best cook possible. It really seems like with a proper good pellet like that the difference in pellet smokers might be broader than with a lesser performing pellet.
Would love to see a Smokefire vs GMG vs Lone Star (on a brisket too vs something shorter like ribs). Those seem to have the biggest claims of pushing the most flavor. Maybe that new Timberline too. Obviously I know getting access to that many pellet grills is hard, especially something like the Lone Star since it's not sold through BBQ stores.
You missed it, Lowe's had $15/16.00 sale on the pellets. But still less expensive than Amazon. We use mainly oak in Santa Maria. I have a stick SM grill. But I prefer pellets or chunks w charcoal. If good enough for Harry Soo, except for SM Grill. But I'm really a newbie. I also use chips. And wood dust in doors, for me works good for little items.
Thanks Jeremy, I cook on all different types and have never been impressed with brisket on any of my three pellet cookers but will be buying these knotty wood pellets and trying one this weekend, thank you sir and keep up the awesome content.
Keep us updated bro
I have had a lot of problems with the Naughty wood pellets creating a lot more ash. I’m having to clean out my pit and fire pot every 1-2 cooks. Leaves a super fine ash behind. Also had a couple instances of temperature fluctuations as the pellets started to catch on fire in the auger. Love the flavor, just know you have to be aware of these extra challenges.
im scared to use the plumwood. everyone on reddit gets clinkers and burnouts.
Knotty pellets vs Naughty pellets! maybe you could put them in a "time out"!
Jeremy, have you tried or reviewed charcoal pellets yet? Word is, they are not as subject to moisture contamination, burn more consistently, and leave behind significantly less ash.
I did not have that experience with them, actually the flavor profile was lacking quite a bit, and the ash seemed just the same to. E
So I just cooked my first brisket ever on my Traeger. Used knotty wood plum. And it came out awesome. Everyone that had it, loved it and finished every last bit of it. I will definitely make any knotty wood a main stay for my pellet smoker.
does it produce more ash? Thinking about switching from the traeger pellets
@@averagedonnie7858 I think it gives comparable to a little more ash cause they use the bark from the wood but I like it more than the Traeger pellets that I’ve been using. I think the trade off is worth it. I’m also going to try jealous devils pellets in a week or so that I just picked up.
Love the almond pellets but having a problem with the plum. Thinking it’s whatever the coating on the outside is but it leaves a very hard almost porcelain type ash clump behind that clogs up my fires box. Anyone have this issue?????
Great video. I decided to take your advice and do a brisket with half plum and half almond wood pellets. I wanted to get everything in my favor so I called Snake River Farms to get a American Wagyu Black. They only had 16-18 lb choices. When it arrived I noticed the flat looked thin. I made a first timer mistake and cooked to temperature instead of feel. The flat was mostly overcooked. My dinner guests were served the better part and I got rave reviews. My GMG Daniel Boone only consumed half the usual pellets! I made a mistake at 4 AM but will never forget it. Thanks for all you do.
I've used their almond wood pellets before, the only gripe I have is you have to vacuum out your firepot more often since the pellets leave a more denser ash that can lead to some issues if you don't clean it out often enough. Great pellets though!
I had an issue where there would be a lot of ash and it would clump up and harden. I had to vacuum and clean out the pot after every cook. They also took awhile to to start up for me.
That's why I don't use traeger brand, I would have to clean the fire pot after half a bag sometimes compared to once a year with b&b and bear mountain
This is a big reason I own a Camp Chef pellet smoker. To clean the fire box I just pull a lever, and the bottom of it slides away to dump the dash.
I had the plum pellets and at low temps they would stack in my fire pot. I could only run 225 for about 30 minutes before it would choke out the fire. High temps were fine but like you said I had to clean out the pot every cook. I would use the rest of them in a tube but not my hopper, never again.
@@robhimself79 this is why I returned 3 of the bags. I couldn’t trust them to do an overnight brisket or pork butt.
Jeremy, I have to ask, I have been binging your videos for last few weeks, and in a previous pellet smoker video, you said that dropping the temp at the beginning of the cook as low as the pellet smoker can go was a good way to get extra smoke flavour on the meat, that and "over filling" the fire box, in this video you said that starting the cook at a lower temp like that can cause the meat to dry out and is not ideal, is it more just about keeping a close eye on the cook if starting at a lower temp?
The honesty in the comparison is how all content creators should be.
What temp are you running on the smoker? 200 225??
I think the 2 things that make the difference in smoke flavor between pellets and stick burning is pellet smokers can't burn the same volume of wood, and pellets burn too efficient. Both of those things mean an offset smoker will always taste better. But you can make really good food still with pellet smokers.
Well said…
You can always add wood chunks or chips onto the top of a heat deflector in your pellet grill if you want more smoke flavor and it maintains the ease of using a pellet grill. Still probably wont hit full stick burner level of smoke but a lot of people prefer that. Pellet grills are winning competitions I'm sure those guys have some extra tricks to up the smoke.
@@Ahglock I've done this with just pellets for cooks. Right before putting the meat on, I'll lift the grate and drip pan and throw a handful on the heat deflector. It makes a difference compared to just regular pellet grill operation.
This is awesome! I just got a shipment in yesterday of plum and almond. I already have the plum and its decent for additional dimension of smokey flavor on brisket and ribs.
Plum wood is my favorite for pork in an offset pit! awesome
Loved this one. I saw U guys did the floating boat method.I gotta try. Thank you.
One thing that I have found on my pellet grills is cook on the middle rack for long cooks. If you don't have a middle rack it's real easy to make one. You need to get the air flow around the meat. Just my advice.
Yep. You nailed it
Thanks for the Audible plug. Cripes
Might have to try some of these pellets in my Yoder 1500.
This was awesome, thank you so much for doing videos like this. A little bit ago you did a rib shootout using knotty plum and that was your favorite. I picked up a bag and that’s all I’ve used since. I have a kettle, Smokey mountain, Oklahoma Joe, and just got a pellet grill. I couldn’t make chicken on those to save my life, but with the pellet grill I can make amazing chicken. I tried ribs on it and loved it, made many different racks using bear mountain, kingsford, treager, tried this plum and gave the others away. I picked up a deal just recently with 2 bags of plum and a bag of almond and was wondering what I’d use it on and now I know. But I didn’t have luck with a brisket in my pellet cooker, color was awesome looking, bark looked amazing, but idk what happened, the fat cap stuck to the foil boat (tried chuds pellet brisket) it was really tough and just a horrible brisket, out of the 7 I’ve made this was the first inedible one I made.
I understand fat up on the offset. Did you do fat up or down on the pellet smokers? asking cause of the location of the heat source.
Almond is my go to cooking wood, very plentiful here in Southern California. It gives a great taste, burns consistently, and gives a red color slightly darker than Chery wood. If I ever achieve my retirement dream of opening a BBQ restaurant/bar, it's what I'd use.
Would a smoke tube help add more flavor and produce more a smoke ring with notty wood pellets ?
I bought Knotty Wood Almond based on this video and almost ruined a brisket today. They jammed and clogged my auger and then there was a huge chunk left in the fire pot that made my temprature drop. I had to pull the brisket, unclog the auger, shop vac out the fire pit, get the Traeger back up to temp and start cooking again. I tossed the rest of the pellets into the garbage. I've never had this issue with any other pellet that I've used. Will definitely never buy Knotty Wood again
Same here.
What brand of pellet smoker was used? Thanks Steve. Awesome job Brothers... Cheers 🍻
I'm from Modesto CA. Almond trees were the bane of my existence. Burning it will give me joy and yes it is great for smoking.
I bought a Weber Performer to smoke small quantities of meat. It’s working well. I still use my WSM or Pitbarrel for big smokes. But for a couple of steaks, chicken legs or wings, I like the Performer. I understand why people use a pellet smoker though.
Fantastic video can't wait to try these on my gravity charcoal .
OK, I know some guys claim unexpected problems with Knottywood pellets. For the holiday I smoked a Snake River Farm 16 lb. Wagyu Black for 12 hours. My burner pot only contained a fine ash and 5-6 unburned loose pellets. Maybe the Green Mountain Grill burner is compatible with these pellets. I used a 50/50 mix of Almond and Plum pellets.
I did have an awful amount of Wagyu tallow in the bottom of the smoker.
Of the stick burners, what do you think is better? Post oak or the almond?
I'd love to see your opinion on doing a pellet smoker with a smoker tube. I use a Smokai cold smoker that sits on the outside of my zgrills. i get pretty good smoke flavour by adding pellets in to the smoke tube as well as using the firepot.
Awesome job!!!! What kind of butcher paper are you using? Thanks
My argument with pellet vs offset is that there is more to smoking brisket than just the “smoke” part. Meat selection, trimming, seasoning, fat rendering, wrapping, resting, etc. therefore I prefer pellet. The grill doesn’t make the brisket, the cook does.
Couldn’t agree more!
Hahaha… true, everyone is too lazy to figure it out on their own.
This is a brilliant episode. Thank you
15:54 the offset is a lang, correct? langs are reverse flows. i've never scientifically tested them side-by-side. but every brisket i've had that i KNOW came from a reverse had a decidedly more "pot-roasty" flavor and "mouth feel" (i cringe at that term. but it is what it is...) so i'd like to see this comparison using a traditional flow.
Thanks for a great video. These are available nearby so I will be heading out to get some soon.