Use and Care

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You should use always 100% Natural Hardwood BBQ Wood Pellets. They are no thicker than

the eraser on the end of a pencil. These clean burning wood pellets generate about 8000

BTU’s per pound with very little ash (.3lb/40lb bag) and low moisture content (5-7%) and are

“carbon neutral”. Barbeque wood pellets are produced in the same matter as wood pellet fuel

is produced for home heating, PFI Standard Premium Grade, (See pelletheat.org). Pure raw

material (sawdust) is pulverized with a hammer-mill and the material is pushed through a die

with pressure. As the pellet is forced through the die it is sheared off at a specific maximum

length, cooled, screened, vacuumed, and then bagged into 20 or 40 lb. bags.

Pellet Flavor Guide Lines

• Apple – Apple wood pellets are best used for smoking chicken, pork, lamb and seafood. It is mild

and can be mixed well with others flavors.

• Cherry – Like Apple, cherry wood pellets are extremely universal and can be used to smoke

anything.

• Hickory – When it comes to smoking pork, hickory cannot be beat. In addition to pork, both chicken

and beef are also best paired with hickory flavored wood pellets.

• Maple – Best for chicken and vegetables, maple wood pellets are also similar to cherry and a great

flavor to keep on hand.

• Mesquite – This flavor is the best wood pellet to use for beef; specifically for beef brisket.

• Oak – While oak is a mild flavor mostly used for filling and blended flavors, it can be used for all

proteins and vegetables. It is another universal flavor to keep on hand at all times.

• Pecan – Pecan wood pellets are ideal for smoking chicken. This flavor can be blended with others,

especially when smoking chicken.

TIP: Always store your pellets in a dry area. Avoid any contact or exposure

to moisture. This will cause the pellets to absorb the moisture and will result

in lower heat output or cause the pellets to swell and break apart. Use a

moisture proof re-sealable tub or bucket.

Storing and Loading Pellet