A signature blend gives it a full-body flavor that’s sure to impress. Use this wood pellet blend to smoke the foods you already love. Hickory, cherry, and maple come together to achieve a classic BBQ blend that pairs well with any classic BBQ food.
#BEST TRAEGER PORK CHOPS FULL#
Wood Pellet Blending Inspiration Traeger's Signature Blend - Full Body Flavor Be sure to try this recipe for Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke. They add a great depth to baked goods as well. Pecan Wood Pelletsĭeliciously nutty and even a little spicy, pecan pellets are great with beef, pork, or poultry. That super smoky flavor is great for recipes like these Southwestern Stuffed Peppers that are begging for a little something extra. Mesquite Wood PelletsĪ favorite of Texas BBQ, mesquite pellets infuse your meat with hearty smoke flavor. Using hickory pellets with this Anytime Pork Roast or Smoked Brats will definitely impress. Some people find hickory can be a little strong and like to mix it with a milder pellet like oak or apple. Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor that complements most meats. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful. One of the more flavorful pellets, cherry wood lends itself to applications where you want to add a hearty smoke flavor. Think about it - apple wood smoked apple pie? Unbelievable. Apple pellets take this Smoke Roasted Apple Pie to a whole new level of awesome. Most often used with poultry and pork, apple wood pellets offer a light fruity smoke that helps enhance mild flavored meats. Try this Beer Can Chicken next time you are looking to add that perfect wood-fired taste with your Signature pellets. From classic BBQ meats, to fish and veggies, this versatile blend gives you full-bodied flavor you’ll go back to time and time again. The flavors of hickory, maple, and cherry hardwoods combine for a blend that can take on just about anything you cook. The following are general guidelines for which types of foods pair well with which types of wood pellets. You can buy popular blends, or invent your own! Experimenting with flavors is as easy as mixing and matching the flavors of wood pellets. You don’t want to get them wet, or they’ll quickly ruin. Wood pellets, on the other hand, burn hot and long by design. Working with wood chips can get tricky because you have to soak them so that they’ll burn slow and long. Depending on cooking time, you may have to add more pellets to the hopper, but you never have to worry about soaking, stirring, poking, or prodding. It’s easy to scoop your wood pellets into your pellet grill hopper, close the lid, and turn the switch to ON. Wood pellets typically come in a 20-pound bag, but the pellets themselves aren’t large or heavy at all. The only added ingredient in wood pellets might be a hint of food-grade soybean oil which is sprayed on the dry wood fibers to feed them into the forming die. There’s no need for using chemicals or glues because once pressurized, the lignin (an organic polymer) found in wood helps the pellets bind together naturally. Many revere wood pellets for being all-natural. For example, flavored wood pellets will often source trees from local apple orchards and blend it with oak or hickory. But the best pellet makers are more selective in the types of wood they use. The process for making industrial wood pellets and flavored wood pellets for smoking food is the same. Then it’s time for the pellets to cool down so they don’t stick to one another. The forming die rotates while pressurizing the wood, and a knife inside the machine cuts them into uniform-sized pellets. The byproduct gets ground, dried, and then sent to a forming die. Like wood chips, wood pellets are made from the byproducts of sawmills that would otherwise go to waste.
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