.. use high quality pellets (eg. Lumberjack, Cookin’ Pellets.com).
One thing is that once your pour out charcoal and use it, while you can sometimes get another use it is still not "fresh." Pellets are only consumed as they are actually used while the rest sit, still "fresh" in the hopper.
For you who currently use a pellet, can you describe the differences in taste and texture compared to using charcoal?
While I do not own or use a pellet smoker, I have judged teams that use pellet smokers as well as WSMs and log burners, and everything in between ! All kinds of smokers !
Unless a team lets their particular smoker get out of control, especially way over temperature, I 'generally' can not tell you what each bbq sample was cooked on ! This includes taste and texture.
Just for kicks... as far as 'number of samples' we're talking about here... Lets say 60 pro contests x (6 chicken samples + 6 pork rib samples + 6 pork butt samples + 6 brisket samples) or about 1,440 "samples", give or take a few
While I do not own or use a pellet smoker, I have judged teams that use pellet smokers as well as WSMs and log burners, and everything in between ! All kinds of smokers !
Unless a team lets their particular smoker get out of control, especially way over temperature, I 'generally' can not tell you what each bbq sample was cooked on ! This includes taste and texture.
Just for kicks... as far as 'number of samples' we're talking about here... Lets say 60 pro contests x (6 chicken samples + 6 pork rib samples + 6 pork butt samples + 6 brisket samples) or about 1,440 "samples", give or take a few