One of the advantages of cooking food with wood (pellets), is that the fuel used to cooks your food, also produces flavor that is
absorbed into the final product as well. Selecting the correct pellets for the food you are smoking is as important as
the selection of rubs and sauces. The smoke must complement your food.
The chart below will help in getting you started.
Remember to always use dry pellets or you may have issues with
maintaining temperature or clogging the auger in the smoker.
Never use pellets that are not designed for cooking. There are pellets created for pellets
stoves (to heat a space) and can cause off flavors and even create carcinogens in your food.
Pellet Types and Flavor Profiles
Hint: Don’t be afraid to mix pellets of different types. You can get
some very unique flavors into your food using this technique.