You’ve got a small sample size (n=2) to reach a valid conclusion, Roel. You should do blind taste test again with 3 people (you MUST include me) for your experiment to be valid and acceptable by everyone.
The brand of pellets make a huge difference in the flavor profile. 90% of pellets sold are a blend of neutral hardwoods and flavored oil or actual flavored wood. When you buy a bag that says 100% Hardwood Apple flavor, what you get is 80% oak or alder and 20% of the flavored wood listed or 20% of the neutral wood with natural wood flavored oils. There are some brands of pellets that are made with 100% of the flavored tree. Lumberjack, Bear Mountain and a couple of others sell 100% Apple,100% Cherry, 100% Pecan, 100% Hickory as well as several blended woods that are 1/3,1/3,1/3 of the flavors blended. 100% Cherry pellets taste entirely different than 100% Hardwood Cherry Flavored pellets. Might do an informative pellet comparison in a future video, since I'll bet most of your viewers don't have any idea of the difference. Keep on grilling!
I am testing Traeger Signature blend and I dont care for it. I love pellets over wood chips for the smoke duration but like you said, they are mostly oak or alder... Traeger hickory and mosquie DOES NOT have any of the actual woods in it. Only oils. The cherry and applewood and pecan have actual cherry wood at 30% plus 70% of oak or alder. I am planning on trying the cherry pellets this week as the signature blend just doens't have much flavor. If not, I will find a different brand.
Hey Roel, good video! I am using a Traeger Pro 22 for years now and i almost always use cherry or apple pellets. My experience is that i am not able to tell hugely different flavourprofiles to hickory. For me it is about how intensiv the smokeflavour is. Fruitwoods are more delicat for me and not as overpowering. Its like a "smoke volume" thing (sorry for my bad englisch - german guy trying his best here). There is one experiment left for this topic: how high can different woods go in terms of temperatures. I have never testet this. Ofcourse it doesn´t matter for smoking but a pelletgrill can do much more - as you know! Greatings from germany!
I have a Traeger Pro 22 loaded up with ribs and pork shoulder steaks right now. I’m sat in the garden next to it with a beer 🍺 I have oak and hickory blend in it right now. I’ve been using pecan before, so great timing on this video. I’m looking forward to seeing if I can tell the difference.
I used too much cherry wood once and ruined my food. It had an aftertaste of perfume. I only use pecan and hickory now... sometimes a little apple as well.
I've struggled to detect actual differences between woods when my cooks are a week or more apart. Thanks for doing this side by side comparison. If you do more, I'd love to see you compare apple and oak!
Same here, having tried cherry and apple pellets my preference goes to apple pellets. When it comes to smoke flavour, it isn't really there compared to when I use a Kamado with some chunks of apple wood.
The brand of pellets make all of the difference. If you're using a brand that uses a very small amount of the flavored wood or use natural wood flavored oils you won't notice a difference as opposed to using 100% of the pellets of the flavored tree. If the bag says 100% Hardwood Cherry Flavored that's just that, flavored. What you want is one that says 100% Cherry. That's why you notice a difference when adding chunks to charcoal, it's 100% Apple wood being burned.
I have been championing a 50/50 mix of Cherry & Hickory for as long as I can remember! Haven't used Pellets but just a little Cherry from the Garden and a little Hickory from the Shop in the Cookshack and it is amazing.
From my early days being exposed to smoked to meat, the meat must be smoked over open coals/flame so teh dripping fat can flavor the meat as it burns off. I've noticed that pelet smokers and propane smokers lack this distinctive depth in the smoking flavor. Of course, I'm just an old guy that learned from older pig farmers down south so take what I say with a grain of salt. Still, I'l like to see this experment done again but over an open wood flame/coak base where the dripping fat can flavor the meat. Thank you for an excellent channel!
That's a different flavor, though. Offset smokers used correctly get great, clean smoke flavor from the wood. Smoke from fat adds flavor, but its not the flavor of the wood. Top Texan barbecuers will drape fat trimmings over their coal bed in an offset smoker to add that flavor, while still using an offset.
Before I saw this video, I bought cherry wood chips from Home Depot and Hickory wood chips from Walmart. Just to do a taste test for each. I use charcoal briquettes by Kingsford. I'll be cooking the St. Louis style pork spare ribs when the Spring season arrives.
Hands down Ava like the cherry at least that’s the ones she followed but here in the southern US if it is pork it’s always split seasoned hickory no pellets.
I normally smoke ribs with Hickory and cherry or apple. The cherry leaves a more pronounced smoke ring. Flavor wise I really can't say I noticed any differences. I got some ribs from a food truck a while ago he used only oak. I did notice a big difference with oak, not a fan of oak ribs. I use pecan or oak on brisket.
I bought a half a rick of black cherry several years ago for my offset smoker and it took me no time at all to realize cherry smoke was quite inferior and has to be the most overrated smoke wood compared to hickory and oak. I ended up using most of it or much of it in my fire pit. So what the pellet experiment here tells me is that pellet grills, at least such as the one used, impart such little smoke flavor to the meat that you can’t tell the difference between two very different woods, presumably because of the lack of moisture in the pellets as well as the relatively minuscule amount of combustion compared to splits burning fire in a firebox.
Did a spatchcock chicken over the weekend with cherrywood and as amazing as it was, the small amount of wood I used definitely pushed it towards the limit of how much smoke you’d want.
Do you have problems with the amount of ash while smoking long - like pulled pork? I own the same smoker and after 5h of smoking there‘s so much ash, that it starts to burn back into the hopper 🙄
Are you getting much smoke flavour on the Burnhard? I love my two Borniak smokers for lots of smoke. Love my stick smoker for when I want to drink and cook all Sunday. But just got a Yoder 1500s, my first pellet smoker, I’m just not tasting the smoke. Friends and family say they can taste a very subtle to no smoke flavour depending on meat/cook time. Ordered some of those A-Maze-N tubes to try. Hoping I get more of a smoke bbq flavour.
Hello, I would like to create my own custom mix which I plan to use mainly for adding a smoky flavor to some of my aged whole muscle and salamis. I am thinking of using hickory, pecan, apple, and cherry pellets. I wonder if it would be a good idea to mix all four and in what proportions I should mix it. Thanks in advance for your advice.
Great vid! I've been wanting to do the same thing for years. One disappointment though, please don't feed your dog chicken or pork bones. They splinter and can cause major digestive issues..
ik heb all eerder ge probeerd en ik kwam altijd op een mix uit van hickory appel en kersen en dat vond iedereen altijd wel lekker het licht er een beetje aan wat je gaat roken ik rook het liefst wiet dat heeft nog een beetje effect op de longen dus wees gewaarschuwd roken van vlees vis of wat dan ook is slecht voor de longen doe dit alleen goed geventileerd het liefst buite en alles heeft zo zijn eige rook smaak
Interesting! I find that woods make more of a difference if you are using logs (splits) over pellets. Chunks also, and wood chips a little less. I think it has to do with oils, and the larger the piece of wood, the more the oils are intact. For example, Texas barbecue uses Post Oak which has a unique flavor that you can't find anywhere else even with other types of oak. That is what makes a Texas brisket, a Texas brisket. Where I am, maple is prevalent and I use that for ribs which gives it a unique sweetness.
Giving the dog rib bones is a really bad idea!!!!!! One of these days you are going to be going to a Veterinarian to have the bone splinters removed from the dog that have gotten stuck on the way out! My Grandfather used to feed rib bones to my dogs all of the time and we had to do that twice before we could get him to stop doing it. Any bone that the dog can break and splinters into shares especially are dangerous for your dog to eat!!!!!!!
Son unos SEXBABY.Uno de los mejores conciertos ❤️ Son unos de los mejores conciertos, no puede ir pero de tan solo verlos desde pantalla 6, se que estuvof sorprendente...
You’ve got a small sample size (n=2) to reach a valid conclusion, Roel. You should do blind taste test again with 3 people (you MUST include me) for your experiment to be valid and acceptable by everyone.
Hahhaha.. allright
On an offset with actual split logs it isn’t difficult. Using pellets, I could see it being difficult.
The brand of pellets make a huge difference in the flavor profile. 90% of pellets sold are a blend of neutral hardwoods and flavored oil or actual flavored wood. When you buy a bag that says 100% Hardwood Apple flavor, what you get is 80% oak or alder and 20% of the flavored wood listed or 20% of the neutral wood with natural wood flavored oils. There are some brands of pellets that are made with 100% of the flavored tree. Lumberjack, Bear Mountain and a couple of others sell 100% Apple,100% Cherry, 100% Pecan, 100% Hickory as well as several blended woods that are 1/3,1/3,1/3 of the flavors blended. 100% Cherry pellets taste entirely different than 100% Hardwood Cherry Flavored pellets. Might do an informative pellet comparison in a future video, since I'll bet most of your viewers don't have any idea of the difference. Keep on grilling!
I am testing Traeger Signature blend and I dont care for it. I love pellets over wood chips for the smoke duration but like you said, they are mostly oak or alder... Traeger hickory and mosquie DOES NOT have any of the actual woods in it. Only oils. The cherry and applewood and pecan have actual cherry wood at 30% plus 70% of oak or alder. I am planning on trying the cherry pellets this week as the signature blend just doens't have much flavor. If not, I will find a different brand.
Good video! Maybe do the same test on charcoal with chunks of wood and then see the difference.
Hey Roel,
good video! I am using a Traeger Pro 22 for years now and i almost always use cherry or apple pellets.
My experience is that i am not able to tell hugely different flavourprofiles to hickory. For me it is about how intensiv the smokeflavour is. Fruitwoods are more delicat for me and not as overpowering. Its like a "smoke volume" thing (sorry for my bad englisch - german guy trying his best here).
There is one experiment left for this topic: how high can different woods go in terms of temperatures. I have never testet this.
Ofcourse it doesn´t matter for smoking but a pelletgrill can do much more - as you know!
Greatings from germany!
I have a Traeger Pro 22 loaded up with ribs and pork shoulder steaks right now. I’m sat in the garden next to it with a beer 🍺 I have oak and hickory blend in it right now. I’ve been using pecan before, so great timing on this video. I’m looking forward to seeing if I can tell the difference.
@@rikmcrae let us know your findings.
I used too much cherry wood once and ruined my food. It had an aftertaste of perfume. I only use pecan and hickory now... sometimes a little apple as well.
I've struggled to detect actual differences between woods when my cooks are a week or more apart. Thanks for doing this side by side comparison. If you do more, I'd love to see you compare apple and oak!
Same here, having tried cherry and apple pellets my preference goes to apple pellets. When it comes to smoke flavour, it isn't really there compared to when I use a Kamado with some chunks of apple wood.
The brand of pellets make all of the difference. If you're using a brand that uses a very small amount of the flavored wood or use natural wood flavored oils you won't notice a difference as opposed to using 100% of the pellets of the flavored tree. If the bag says 100% Hardwood Cherry Flavored that's just that, flavored. What you want is one that says 100% Cherry. That's why you notice a difference when adding chunks to charcoal, it's 100% Apple wood being burned.
I have some cherry wood from my land. I love it. Also have some pecan I purchased. My 2 favorite smoking woods. Oak I use for coals.
I have been championing a 50/50 mix of Cherry & Hickory for as long as I can remember!
Haven't used Pellets but just a little Cherry from the Garden and a little Hickory from the Shop in the Cookshack and it is amazing.
From my early days being exposed to smoked to meat, the meat must be smoked over open coals/flame so teh dripping fat can flavor the meat as it burns off. I've noticed that pelet smokers and propane smokers lack this distinctive depth in the smoking flavor.
Of course, I'm just an old guy that learned from older pig farmers down south so take what I say with a grain of salt. Still, I'l like to see this experment done again but over an open wood flame/coak base where the dripping fat can flavor the meat.
Thank you for an excellent channel!
That's a different flavor, though. Offset smokers used correctly get great, clean smoke flavor from the wood. Smoke from fat adds flavor, but its not the flavor of the wood. Top Texan barbecuers will drape fat trimmings over their coal bed in an offset smoker to add that flavor, while still using an offset.
Would love to see a video about the fox and the pheasant! My daughter is mesmerised by it!
My favourite smoker channel
I use lump wood on my Masterbuilt 560 and you can definitely tell the difference.
Before I saw this video, I bought cherry wood chips from Home Depot and Hickory wood chips from Walmart. Just to do a taste test for each. I use charcoal briquettes by Kingsford. I'll be cooking the St. Louis style pork spare ribs when the Spring season arrives.
Did you know Royal Oak sells a charcoal pellet? Useful for when you want some smoke flavor but not overwhelming. Useful when I am cooking for my wife.
Maybe pellets not as differentiable?
Great video.
Love the content you guys pump out.
Hands down Ava like the cherry at least that’s the ones she followed but here in the southern US if it is pork it’s always split seasoned hickory no pellets.
Your should try it with pecan and apple wood. But thank you for taking time to film, edit and post this video.
I normally smoke ribs with Hickory and cherry or apple. The cherry leaves a more pronounced smoke ring. Flavor wise I really can't say I noticed any differences. I got some ribs from a food truck a while ago he used only oak. I did notice a big difference with oak, not a fan of oak ribs. I use pecan or oak on brisket.
I bought a half a rick of black cherry several years ago for my offset smoker and it took me no time at all to realize cherry smoke was quite inferior and has to be the most overrated smoke wood compared to hickory and oak. I ended up using most of it or much of it in my fire pit. So what the pellet experiment here tells me is that pellet grills, at least such as the one used, impart such little smoke flavor to the meat that you can’t tell the difference between two very different woods, presumably because of the lack of moisture in the pellets as well as the relatively minuscule amount of combustion compared to splits burning fire in a firebox.
Did a spatchcock chicken over the weekend with cherrywood and as amazing as it was, the small amount of wood I used definitely pushed it towards the limit of how much smoke you’d want.
I think the important thing is that they could taste a difference. Naming the exact wood is something that comes from experience.
LOVE THE DEATHSPELL OMEGA SHIRT
Do you have problems with the amount of ash while smoking long - like pulled pork?
I own the same smoker and after 5h of smoking there‘s so much ash, that it starts to burn back into the hopper 🙄
I wonder if not having a rub contributed to making it harder. The paprika at least always picks up a lot of smoke.
Are you getting much smoke flavour on the Burnhard?
I love my two Borniak smokers for lots of smoke.
Love my stick smoker for when I want to drink and cook all Sunday.
But just got a Yoder 1500s, my first pellet smoker, I’m just not tasting the smoke. Friends and family say they can taste a very subtle to no smoke flavour depending on meat/cook time.
Ordered some of those A-Maze-N tubes to try. Hoping I get more of a smoke bbq flavour.
Hello, I would like to create my own custom mix which I plan to use mainly for adding a smoky flavor to some of my aged whole muscle and salamis. I am thinking of using hickory, pecan, apple, and cherry pellets.
I wonder if it would be a good idea to mix all four and in what proportions I should mix it. Thanks in advance for your advice.
Great vid! I've been wanting to do the same thing for years. One disappointment though, please don't feed your dog chicken or pork bones. They splinter and can cause major digestive issues..
Great video! Ribs are a staple here 😊
I like hickory for pork and cherry/apple/fruitwood for poultry and lamb.
"Smoke rings" are myths! lol
My uncle from Kansas is fond of the alder here. I prefer his pecan there, lol.
I have some plum pellets on their way. Excited to see if I can tell a difference after this video!
Those black lines on the bone side of the ribs are veins. Usually, I remove those because they don’t break down.
ik heb all eerder ge probeerd en ik kwam altijd op een mix uit van hickory appel en kersen en dat vond iedereen altijd wel lekker het licht er een beetje aan wat je gaat roken ik rook het liefst wiet dat heeft nog een beetje effect op de longen dus wees gewaarschuwd roken van vlees vis of wat dan ook is slecht voor de longen doe dit alleen goed geventileerd het liefst buite en alles heeft zo zijn eige rook smaak
X: "beautiful smoke ring"
Me: nope....no such thing there.
Let’s compare barely smoked ribs
@@porleg thats what you get with pelletsmokers...less smoke
There is literally no such thing, pink ring is caused by oxides of Nitrogen and Carbon, not smoke. Is that what you mean?
Can you please post how to make the ribs in Cafe De Klos in Amsterdam?
Best ribs ever
I actually do a 50 50 blend with hickory and cherry.
them are some shiners
What about cherry vs apple?
Try some Pecan wood pellets.
Pitmaster ? LMFAO , Easy Bake Oven Master
Interesting! I find that woods make more of a difference if you are using logs (splits) over pellets. Chunks also, and wood chips a little less. I think it has to do with oils, and the larger the piece of wood, the more the oils are intact. For example, Texas barbecue uses Post Oak which has a unique flavor that you can't find anywhere else even with other types of oak. That is what makes a Texas brisket, a Texas brisket. Where I am, maple is prevalent and I use that for ribs which gives it a unique sweetness.
Love the video. Make goat ribs.
Giving the dog rib bones is a really bad idea!!!!!! One of these days you are going to be going to a Veterinarian to have the bone splinters removed from the dog that have gotten stuck on the way out! My Grandfather used to feed rib bones to my dogs all of the time and we had to do that twice before we could get him to stop doing it. Any bone that the dog can break and splinters into shares especially are dangerous for your dog to eat!!!!!!!
I agree. Cooked bones are hardened. Not the best treat for your doggo.
Them're some skimpy ribs...
Zero smoke. You used a pellet smoker. Do you also wear a skirt and pink crop tops?
I feel like I could pick them apart, they certainly smell different when smoking. Too bad I don't have two smokers to find out 😅
Vegetarian food please
Pelletsare made with Artificial, Imitation flavoring,,( I dont care what the packaging Says ) Good luck with that
Looks not very smoked to me
No
Son unos SEXBABY.Uno de los mejores conciertos ❤️ Son unos de los mejores conciertos, no puede ir pero de tan solo verlos desde pantalla 6, se que estuvof sorprendente...
Wasted!
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