I mixed WOOD CHIPS with PELLETS in my pellet grill and THIS happened! | Oklahoma Joe's®️
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- Опубліковано 12 вер 2023
- Does mixing wood chips with pellets in a pellet grill produce smokier BBQ? Steve Gow from @SmokeTrailsBBQ conducts an experiment to find out, comparing meat smoked with 100% wood pellets on the #Oklahomajoes Rider DLX Pellet Grill with meat smoked with 50/50 wood chips and pellets. Let’s find out if it makes a difference. Thanks to @BallisticBBQ for the inspiration.
Pellet Grill Smoked Pork Butt Recipe
Ingredients:
Meat
Whole pork butt (either bone in or out is fine)
Rub
#Spiceology Sasquatch Rib Erubtion (or your favorite rub)
Technique
Rub Pork butt and let sit on counter at least 30 minutes
Smoke butt for 4 hours at 175 degrees (low smoke)
Increase temps to 225 and cook for another 4 to 6 hours until the internal temp reaches 175
Wrap pork butt in foil
Place butt into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 18 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees - recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.
Pull pork butt apart, sauce, and serve
You single-handedly are going to make BBQ manufactures add a Void Warranty Clause When in Canada! 🤣
the "smoketrails bbq clause" lol
Ok, i grew up in Memphis and Nashville, and ive cooked on offsets for most of my life. I know there's a drastic difference between wood/charcoal smoke and pellets. That said, I've done reverse sear cooks with steak and pork chops going from the pellet smoker to a flat top with enough smoke flavor to convince you i used Hickory charcoal. Maybe not LUMP charcoal, but you'd definitely believe briquettes. That's a 30 minute smoke, max. If you're not tasting smoke on that butt, something's very wrong. Thatwater spritz would be a cheap place to start. Spritzing with plain water can actually decrease the amount of smoke you're tasting. Adding oil and/or some type of sugar to your mop/spritz will not only give your tongue a nice smokey swat, but the caramelizing sugars create a rough, tacky surface. That means increased surface area and sticky space for your smoke to adhere to.
If you're desperate for more smoke after trying that, take a foil loaf pan. Get 5 or 6 briquettes or similar sized lumps fully burning, and drop them in your pan. Put it in a cooler area of your smoker, and just before you put the meat on, drop a small handful of chips onto the coals. DRY chips!! Damp ones smolder, and that tastes like the wrong end of the pig. When you open the grill to baste, throw another handful on as soon as you open to gate. Ideally, you want the chips in flames before you close it back up.
Please bear in mind that you're creating a flame inside your cooking chamber. There is such a thing as "too much."
Great info, thank you
Best day of the week when you come out with a video.
Thanks!
Ballistic BBQ used a Lone Star Grillz pellet smoker. The auger was designed to be able to handle the right size wood chips. The company and the actually CEO encourage the use of a 50/50 mix for maximum smoke flavor. Lone star grills sell the woods chips perferred to use.
I knew the result before watching. Great video though brother. What I do to use "gifted" wood chips (get them all the time) is to use them in a smoke tube. I alternate a small handful of pellets, then small handful of chips until full. Always end on pellets. Light the open end and let it burn till pellets are lit well, 2 mins usually, then blow out. You'll have about 4 to 5 hours of decent smoke. If not enough, use 2 tubes. Be sure to keep the tube out of the direct air flow to keep from reigniting back into flames. The reason you're not getting smoke flavor is because you're using the chips in the "burn" pot. High heat in a small area = little smoke. Sorry for the short story. Smoke on!!
Ahhh the controversy!! Love it
The 2 keys for success are the size/shape of wood chips used and the pellet to chips ratio. For chips, I use the Lone Star Grillz chips as they are made specially for use in their pellet grills. While I know it's probably not true, my reasoning was an auger is an auger so I bought their chips for use in my Grilla Grills Chimp and Recteq RT-700. But to play it safely, I also decided to use a 2/3 pellet to 1/3 chip mixture. Thus far I've had several successful cooks on my Chimp. I reserve using the 700 for bigger events and we haven't hosted one yet to try it out on that grill. The results have been very good. The food tastes a little smokier which is how I like it as I don't care for a heavy smoke profile.
I have a recteq also I was wondering if this would work I only want to go 70% pellets 30% chips
Do you have a video on smoke tubes? I always use a couple when I do brisket on my pellet smoker. Makes it taste real good. Maybe a bit bitter, but good. Better to have some dirty smoke than not enough smoke.
I use them once in a while. No video dedicated to them at them moment but it would be a good one. I find a 4 hour round of a tube/tray is fine. It's only when I use them for 6+ hours or the entire cook when I get those bitter acrid flavors
I tried this in my traeger. Even cut the chips into smaller peices. It definetly gives more flavor but it eventually caused a jam and stripped the hears in my auger motor. Had to replace it.
😂😂😂
Are these the lone star Grillz wood chip
Menards sells chips small enough to work, but I'd never go 50/50 with them. I go 75/25 and get great flavor without any jamming in my Pitboss grill.
How about the chip/pellet mix along with the heavy D defuser?
I didn't have good luck trying these thru a Yoder YS640. They jammed up the auger; BUT - they worked super good in a smoke tube, with about 50/50 ratio pellets to chips. So no loss - just had to get creative. * I used the chips from LSG - they make them to be used in their pellet smokers.
how do you get your smoke tube going?
I use a map gas torch to light one end. I let it burn for about 3 -5 minutes, blow ot the flame, then use pliers to set it in my smoker. @@dagobaker
I think those chips are too thick for a regular pellet grill that's not designed for them. The ones I used are very small and brittle. I'd say if you can't break them with your fingers they are probably going to jam the auger.
I know youre posting this on Oklahoma Joe's channel so you didnt want to give too many specifics on other grills, but..
Ballistic BBQ was using a Lonestar Grillz Pellet Grill. Chris, the owner of LSG got with a manufacturer to specifically design those wood chips to work with the LSG pellet grill. It is specifically stated also, that this was intended for LSG and no other pellet grill, they have an extremely short and hollow auger, and they also use a Fireboard PID controller designed to run a specific way for LSG pellet grills. Which also has a very good reputation for producing clean smoke and fantastic heat control. One of the best pellet grills on the market
I saw Greg used that in his video!
Imho the best pellet grill out right now , Chris definitely put in the work on his pellet grills
LSG are the best pellets grills.
To be honest I would have liked to seen a brisket cooked. Could have seen a smoke ring difference if there was one. But thanks your videos are always so professional and enjoyable to watch.
You are 100000% correct…smoke flavor is absent when using just pellets 😂 I’ve tried like 4 different brands and B&B Post Oak pellets I’ve found have the best “smoke flavor”. But I can never get my pulled pork’s to be that dark. I’ve tried several methods and nothing comes close to it being as dark as the one you did. 🤷♂️…i only use the pellet grill when I’m busy on the weekends but still want that bbq lol
Try doing an overnight 12 hour smoke at around 185 or as low as you can go. then bump temps up 300 with a large water pan below the butt until it hits around 170 internal. run a smoke tube during that time as well for a few hours. Then at around 170 to 180 internal wrap and cook until probe tender. That method really darkens it up and gives it a lot of smoke flavor.
@@SmokeTrailsBBQ appreciate the response. Yeah that’s one thing I haven’t tried - a smoke tube. I’ll try 185. I usually do 225 and let it go for 4-6 hrs then bump just to 250….lately I’ve been putting it in Cherry Coke(not covering the whole pork but just added some maybe 1-2 inches in the pan) after the stall to finish it cooking. Even during the 4-6 hr rest it stays in the Cherry Coke. I used Cherry Dr Pepper this last one I made but Cherry Coke(Cocoa cola brand) is better.
@@DerbyBandit that sounds good. I've never tried cooking with cherry coke!
@@DerbyBandit I have a smoke tube because my PB 1150 just doesn't put out that much smoke , for the most part the tube does help.
That's what happens when you use a cheaper pellet smoker.
I have been wanting a new pellet grill anyways (Santa could bring me a Camp Chef Woodwind pro) and it is 5 years old. So I am not worried about the warranty. A pitboss 700fb. Good smoker. Hate the p settings to dial it in.
The rider is great. I like how it has the sear plate for steaks and chicken etc. good rack system too. Yea I've dealt with the P setting on those smokers before. I think it only matters on the smoke setting though.
Where do you get wood chips that aren’t saw dust. Thanks for doing the video.
I got them from a local BBQ supply store.
I've been buying bags of wood chunks and then splitting them into smaller chunks that can fit in my smoke tube.
I use a pitboss vertical pellet smoker and I absolutely taste the smoke and it leave a amazing smoke ring. I'm not saying youre are wrong but I get more smoke then I did with my electric wood chip smoker.
I had a PB vertical, it smoked like hell but took forever to cook anything, I now have a PB 1150 and it cooks perfectly but lacks smoke . Can't seem to win .
Lone star just came out with smaller wood chips designed for their pellet smoker. Wonder if they would work for most pellet smokers
Tried it with my Woodwind Pro and it jammed the auger and sheared the screw connecting the motor gear box to the auger. Luckily it did not strip the reduction gears or destroy the motor. I replaced the screw and it has been working perfectly since.
That sucks! I think the chip size and strength has a lot to do with it. Somebody should design chips that work in pellet grills
@@SmokeTrailsBBQ Lone Star Grillz does just that. I tried buying regular hickory wood chips from Walmart (Western Premium Hickory) after watching Greg's video as LSG was sold out at the time. I totally missed the part about LSG doing the research picking/creating the right sized chips and jammed the auger on my LSG 48" pellet grill. Luckily I didn't break anything. I waited until they came back in stock and have since been using the LSG wood chips without any issue and have run 2+ full hoppers thru so far mixed at about 55-60% pellet to 40-45% wood chips.The LSG wood chips compared to regular Walmart (Western) wood chips are about 1/2 the size overall.
On my 4th box of LSG wood chips they are designed specifically for LSG pellet grill. Chris put a lot of time and research into the design of his grills,auger,firebox to work with these chips puts out a good amount more of smoke and flavor ,
The Woodwind Pro has a smoke box directly over the burner pot. It's quite literally MADE to burn stuff other than pellets. Why in the world would you do that? Just run GOOD pellets in the hopper (single species pellets exist. For max smoke, avoid blends like the plague) and chips in the smoke box. Keep your butterfly valve at least halfway open once the chips are smoking well. That will get some of the chips to actually burn cleanly, rather than having all of them just smoldering. This will give you a more natural, balanced smoke than say, burning pellets or chips in a smoke tube.
The best results I've seen on a Woodwind Pro was a mix of Single species oak pellets & Royal Oak charcoal pellets in the hopper, with a chunk of post oak AND some post oak chips in the smoke box. It's not going to be the same as a stick burner, but I don't think the average backyard BBQ GUEST is going to really tell much difference.
What I WILL promise is that as long as you don't screw up the cook, this will produce better BBQ than 90% of the restaurants in your neighborhood.
Have you ever tried those charcoal pellets mixing them in.Found some at lowes wondering if they will add some more smokey flavor.
I've tried them once or twice. Didn't notice any major difference.
Those are really more for cranking the heat up on the newer types of smokers that have sear or "flame broil" features. They burn hotter than pellets. Pellets honestly taste better.
If you're interested, I get REALLY good results from Pit Boss brand pellets. I use Competition Blend for most cooks, but their Hickory is my go-to for ribs and butts.
How would something made out of carbon make wood smoke flavor?
You take pork butts to 180° and then a long hold in the oven?
Yep 180 followed by a really long hold at 150. super juicy
i think the problem with the bbq world is the definition of what bbq is. to me its smoky flavors, to others its just "grilled" meats with sauce and its the cuts of meat more than the smoke that constitutes bbq. because of this varied definition, alot of people enjoy their local bbq joints that have ribs, pulled pork sandwiches, sausages, chicken wings and maybe chopped beef sandwiches. these places pack alot of flavor with rubs and sauces, but they arent smokey. this is real bbq to the majority of people. so when they make their own food this is what they strive for.
Like you said, those cuts you did were cooked perfectly, they had the right texture, appearance and for alot of people flavor profile they want, but they dont have smoke.
I personally like traditional smoky bbq and when i use my pellet grill it doesnt have any of that. i feel like im wasting money on a heat source that doesnt deliver the product i strive for. maybe it works better for air circulation than a convection oven, but its not the result i want. i dont care about color or bark or looking like off set bbq if the smoke isnt there. i feel like im lying to everyone with that product.
Also, how smoky something is is subjective, the faintest of smoke might be plenty for alot of folks and the amount you get with an offset might be off putting, so it makes taking peoples experience hard to validate.
Bbq and smoking traditionally use to mean 2 different things, bbq technically is cooking whole animals direct over hot coals for example how they cook bbq in the Carolina’s or the super classic bbq joints around the south. Over the years bbq became “smoking”, Just for your info my friend.
yea I hear you. It's very subjective. I have friends that like really smokey bbq and other friends can taste the slightest hint of smoke from a pellet grill and they think it's the perfect amount. I think my taste buds are way to far gone to pick up anything super subtle anymore. I need a good dose of smoke to actually taste it and smell it on my bbq. Maybe if I took a break from smoking for a bit I'd be able to pick up on lighter smoke flavors.
yea I hear you. It's very subjective. I have friends that like really smokey bbq and other friends can taste the slightest hint of smoke from a pellet grill and they think it's the perfect amount. I think my taste buds are way to far gone to pick up anything super subtle anymore. I need a good dose of smoke to actually taste it and smell it on my bbq. Maybe if I took a break from smoking for a bit I'd be able to pick up on lighter smoke flavors.
I get lots of smoke flavor when I use my Camp Chef and Traeger pellet grills. Not sure why you don't have any smoke flavor. I even get smoke rings into the meat.
What wood chips (manufacturer) did you use?
You should try soaking your pellets in rendered Wagyu/beef fat, then running them through your pellet smoker.
Oh man that sounds super dangerous, I'm totally doing it.
A smoke tube seems like a much better solution to the pellet smoker lack of smokiness.
I find they work ok. The flavor is different though. It's more of a bitter smoke flavor and can be acrid if overdone. Whether the chips are on fire in the burn pot or smouldering at a low temp in a tube makes a difference in my humble opinion.
Glad you did this, as some people seem to be excited about it. It seems like not worth risking jamming the auger. Where have you reached with your experimentation with cages to burn wood chunks in pellet grills? I've recently noticed there is a smoke box that could probably work, The Flip Professional Hot & Cold Smoker Box
Works but not worth the risk until someone designs a chip that's designed to work on pellet grills in my opinion. So far every cage set-up I've used works great and adds smoke flavor, whether it's DIY'ed or built into the smoker. I hope to see more of them built into pellet grills in the future. I'll check out that product you mentioned.
I add a bag of wood chips in an aluminum packet and place it on top of the cover for the fire. No risk of jamming but wish I could access it to swap in new packets for extra long cooks.
Question... what is smokier? This trial run with wood chips or the pecan shell pellets?
I used to use a pan of liquid when i first purchased my pellet grill, however, i don't use it any longer, don't see a difference in the end product either.
That’s weird, I smoked a rack of Baby Backs yesterday and I had a massive smoke ring and pretty dense smoke flavor and I’m only using a Traeger Junior 20 I got off next door for $100 lol everything I’ve smoked so far has had strong smoke flavors. I wonder if it has to do with the type of pellets I’m using.
What pellet are you using?
Could be! or maybe you just havn't gone "smoke-blind" yet haha
thank you for the truth
Careful about trying this! Can cause a fire back to your pellet hopper. If you do this don’t leave unattended. Don’t ask how I know.
I did this yesterday and it didn't work out well. Couldn't get the temp much above 190. Maybe I used too many pellets. took 15 hours and had to finish in the over. Rested in my little oven for 12 hours. Smoke was very good but not as tender as I would have liked.
This is why I prefer my wood chip electric smoker. I hate using my pellet smoker for beef.
I found charcoal pellets!
I agree that wood chips would increase smoke flavor obviously, but I disagree on lumberjack pellets not giving smoke flavor.
I just smoked a brisket for 16 hours yesterday using lj pellets and got a nice smoke flavor and smoke ring.
Key with pellets is using nice and slow cook for more smoke flavor. Too high too quickly won’t produce a high smoke flavor.
A smoked beer, no less!!! Love I&G. But it might have de-sensitized your taste buds for the smoke? Hmm.
Just get yourself a smoke tube. In fact, you could probably just put an electric burner in a grill with a smoke tube and get awesome smoke flavor and the burner would slowly cook the food.
🤔😁
I have a couple tubes trays and even a cold smoke generator. Just don't use them that often
@SmokeTrailsBBQ I use my tube any time I want smokey flavor on my pellet grill. These Pit Boss pellet smokers are too efficient. Hardly any smoke even on the lowest settings.
Smoke Trails BBQ did a steam inject and bark formed early. The steam brisket flavor was smokier than the control brisket.
What is a steam inject?
@@BibleBreakout ua-cam.com/video/_kfPU6PDbRY/v-deo.html
Next video: chips only? And make sure they're Hickory or Pecan?
oooo now that would be interesting. these ones were oak. I could try something else
@@SmokeTrailsBBQ well, the reason I mentioned is because offsets usually are oak fired. If you use pellets (eventhough it is blended with chips) or for example wood from a fruit trees, I'm not surprised if you don't get offset results.
Btw, few months back I made a comment of which in return you made a video about. You mentioned something like: not everyone is going to drill a hole in there smoker and buy a steam injector so it got me thinking.....
Could you please give the credits to the commenters as you didn't come up with that idea?
@soumynonareverse7807 hi! Let me know what video you're referring to. Not saying this happened, but alot of times I'll get multiple comments about an idea I already had and am working on. Even if Im already working on the idea, I'll often just reply "great idea!" It's surprisingly common for alot of people to be thinking the same thing. That said, if someone has a truly novel idea I did not think of I will absolutely give credit.
@@SmokeTrailsBBQ no problem, I just wanted to mention it. Wasn't sure if you did have more people who made the same comment. ua-cam.com/video/ku2Mr6y-IDs/v-deo.htmlsi=kRqsIjZ464HCZkfu
@@soumynonareverse7807 ahh yea that one is a perfect example, I had like 10 people ask me to do that video. But I just watched it again and you're right. I do make it sound like I just pulled the idea out of thin air. I'll post a comment addressing it on that video.
Add wood chips to a smoke tube.
Just fyi, the Lone Star Grillz Pellet smoker, that Ballistic BBQ uses, has an open auger design, and they sell wood chips designed to be used in their pellet grill. You may get away with it, but I wouldn’t suggest using wood chips on a pellet grill without an open auger.
Not super related.. but I was dismayed when Dick's Sporting Good stopped selling Lumber Jack Pellets (I always used their "Competion Blend" and loved it). Anyway fast-forward a year later and I found them for sale at a local place and it's crazy but they've been dissapointing in my recent cooks! Like even in a pork belly which usually soaks up that smoke there was hardly any smoke flavor..Did they change something?? The pellets are a little smaller now too so I hope they didn't change anything in their manufacturing process. Anyway.. during their absence I switched to "Bear Mountain" Gourmet pellets from Costco.. and I have to say they have been great! No problem getting smoke flavor to the pork bellies, pork Butts, and briskets now with them. Just saying.
I often do two racks at a time on my pellet smoker, one with rub and one just salt and pepper. Salt and pepper by far is easier to distinguish the smoke flavor. Maybe a second video just salt and pepper? With brisket for mix up.
That's a great idea. I haven't thought about that before
Not sure if I’m missing something. Why sauce if your looking for smoke. Wouldn’t you want to prevent anything that’s going to mask the flavor
Lone star grillz ?
I know someone who did this and it broke their auger 😂
Cmon, you should add, full disclosure, your selected wood chips probably came from Lone Star Grillz!!
This is only an approved method and was designed by Lone Star Grillz. They have figured out all the mechanics involved. Of course if you can find pellets of 100% of the target species of wood, instead of a blend... it does the same thing.
LSG pellet smoker takes wood chips and is the only one that can
Wait, did you smoke a butt and a brisket? You say brisket a couple of times.
Thats why i get rid of my pellet okj. Not enough smoke.
Also is it really breaking your pellet grill? Or just the auger jam. You probably have to say this cause of the liability.
Do NOT do this. It will jam. The little chips get lodged-100% idiotic
Why not use 100% wood?
That idea was mine many years ago but okay
Need to leave your lid open on start up so all that thick smoke isnt trapped and cause your smoker to go boom.
When you spray water or apple juice be sure the plastic container is made to for human use and not one of these that has chemical brand logo's on them. You don't anything from the plastic to leach into the water that you are putting on the meat.
Figured out you're Canadian in the first 10 seconds of the video😂. Good video.
Hmm- looks like you’re doing it the hard way. Why sort through chips when Lone Star Grillz has done it for you?
Also- Oklahoma Joe and smoke flavor are not ideal. The PID on several smokers (Yoder, Lone Star as examples) have been programmed to increase smoke profile across all temperature ranges. They do not depend on programmed low and high smoke settings, which IMHO just create acrid smoke.
don't put wood chips in a pellet smoker. the thinner side of the chips get caught between the auger and the the side of the tube and jam it. This broke my smoker.
I see u have a kid and the wife let u get a beard. I guess
Nothing to do with using a pellet smoker. It was the 2 huge pans of water you had in the smoker. Way to much humidity that does not allow the smoke to penetrate... Try again without the water pans..
The humidity improves smoke penetration.
@@mefobills279 yeah, umm, NO!
I use a smoke stick, you can use pellets or chips or both. And I have a pellet pit, success in BBQ. Comes from experience, type of grill, wood and pit doesn’t matter. Experience is what makes it good, you cook on you offset and I’ll cook on my pellet and still beat you. I don’t smother meat with spices, it doesn’t taste like meat. After all that time, you learned nothing about cooking on a pellet grill. You said it yourself, you tasted no smoke.
So your posting a video on how not to use your grill and also how using your grill properly gives zero smoke flavor. Got it.
He explicitly states in the beginning that he does these experiments so we, (the viewers), do not have to blindly try things that can adversely affect us. Don't play dumb and try to nitpick good, informational content. Move onto the next video and spread your negativity elsewhere.
@@MylesZ06 I actually wondered the same thing. Hes doing this on the Oklahoma Joe Channel and using chips. Then basically saying the Oklahoma Joe Pellet cooker doesnt really make your meat smokey.ActuallyThumbs up to Oklahoma Joe for allowing this experiment.
Dont we all know Pellet cookers are just costly ovens?
Maybe you could use them to heat up smoked sausage or something. I would never own one
r
LOL voice does not match face and mannerisms LOL