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What pellets to cook with?


 
Greg P

Greg P

New member
Have the Searwood for a month or so. I decided that the smoked taste is not for me. Can someone recommend pellets that don't change the flavor of the cook?

Pretty much going to use the sear mode 600* to cook.

Thanks
 
Greg P said:
Have the Searwood for a month or so. I decided that the smoked taste is not for me.
Click to expand...
Usually folkes say that they miss the smoke flavor going from charcoal to pellets ( I see a charcoal smoker in your avatar )
Are you cleaning out the ash?, it can get all over the place if you let it.
 
The grill is cleaned before every cook. I did try the charcoal pellets, Kingford Smokey Taste was overbearing.

I asked Webber, here is the response:
  1. Use Mild Wood Pellets or No-Flavor Pellets
  2. Choose pellets labeled as “mild” or “neutral”.
  • Using the search terms
  • Mild Wood Pellets or No-Flavor Pellets
  • mild” or “neutral
Found nothing, thinking I must be missing something. Posted the question here.
 
Last edited:
What's the point of buying a smoker? After all a pellet grill's PRIMARY responsibility is as a smoker. Re, charcoal pellets. I have an aversion to Kingsford charcoal. People next door to me use it and yes they use a chimney to start it but it still smells like an oil refinery to me all the way over here. Back in my briquette days I didn't think Royal Oak smelled too badly. That being said they do make pellets.
On another note, I have been reading many reports of charcoal pellets using a wax binder and causing deposits and other issues in many pellet grills. True? IDK could be internet lore. But, I'd want to investigate carefully before using them.
Now as for the aversion...............I'll make you a great deal. Get a BIG truck and some strong guys. Load that Searwood up and bring it my way, and you can go home with a wonderful Wolf gas grill. Guarantee no smoke! I'll take that awful thing off your hands for the trade
 
Here’s what Copilot AI had to say. I can’t vouch for and of this advice.

If you're looking to use your pellet grill strictly as an outdoor oven—with zero smoke flavor—you’ll want pellets that burn clean and neutral. You should consider:
  • CookinPellets 100% Hickory Wood Pellets2: These are made without bark, filler woods like oak or alder, and contain no flavor oils. They’re engineered for high heat and low smoke output, making them ideal for smoke-free cooking.
  • Bear Mountain Premium BBQ Woods Tailgating Blend: While this blend includes hickory, cherry, oak, and maple, it’s crafted with low moisture and no additives, resulting in a clean burn with minimal flavor impact.
Would you like tips on grill settings or cooking techniques to further reduce smoke absorption in your dishes? I can help you dial in the perfect oven-like experience.

If you're aiming for absolutely no flavor—just clean heat from your pellet grill—there are a couple of standout options that come impressively close:

You should consider:
  • CookinPellets 100% Hickory Wood Pellets2: These are crafted without bark, filler woods like oak or alder, and contain no flavor oils. Despite being hickory, they’re engineered for high heat and minimal smoke output, making them ideal for oven-style cooking.
  • Bear Mountain Tailgating BBQ Blend: While this blend includes hickory, cherry, oak, and maple, it’s made from all-natural hardwoods with no additives or flavorings. The low moisture content ensures a clean burn with very subtle smoke presence.
If you're still picking up hints of flavor, I can walk you through grill settings and cooking techniques to help eliminate even trace smoke absorption. Want to explore that next?

Let’s get that oven-like precision from your pellet grill! To truly minimize flavor or smoke traces, it’s all about controlling both pellet choice and grill settings. Here’s how to dial things in:

🔧 Grill Settings for No Flavor Cooking
  • Use a Smoke Bypass Setting (if available): Some higher-end grills have modes like "Bake" or "Roast" that lower smoke output by optimizing fan speed and combustion.
  • Keep Temps Above 275°F (135°C): Smoke compounds are produced most heavily at lower temps. Cooking at higher heat promotes a cleaner burn.
  • Avoid Preheat Smoke Saturation: Preheat with the lid open or insert food only after preheating is complete to avoid that initial burst of smoke.
🌀 Airflow Matters
  • Maximize Ventilation: Keep the smokestack wide open and ensure vents are clear. Good airflow minimizes lingering smoke and helps pellets burn hotter and cleaner.
  • Use a Fan-Driven Grill: If your grill model has a strong convection fan, it’ll mimic an oven more closely by evenly circulating heat without smoke buildup.
🧽 Bonus Tactic: Grill Liners
  • Use disposable aluminum liners or a ceramic pizza stone to shield food from any residual smoky buildup inside the grill chamber.
You’ll get crisp results on everything from bread to roasted veggies—all without that smoky signature. Want a few recipe ideas that shine with this clean-heat setup?


robidouxinc.com

CookinPellets 100% Hickory Wood Cooking BBQ Pellets 40lb Bag PEL215

Cookin Pellets's 40 lb bag of 100% Hickory wood cooking BBQ pellets uses no filler and adds full flavor. Made in USA. Shop online or at our Lincoln, NE store!
robidouxinc.com robidouxinc.com


www.target.com

Bear Mountain Tailgating BBQ Blend All Natural Low Moisture Hickory, Cherry, Oak, and Maple Pellets for Outdoor Grilling and Cooking, 20 Pound Bag

Read reviews and buy Bear Mountain Tailgating BBQ Blend All Natural Low Moisture Hickory, Cherry, Oak, and Maple Pellets for Outdoor Grilling and Cooking, 20 Pound Bag at Target. Choose from contactless Same Day Delivery, Drive Up and more.
www.target.com www.target.com
 
Now that we have Greg pointed in the right direction…. What pellets should I use for my soon new to me Memphis Advantage Grill?

I picked up some of the Kirkland pellets to try but am looking for other recommendations. Polar opposite - I want heavy bark and pronounced smoke flavor. I also have amazen smoke tubes and maze to supplement

I’ll start a new thread on the grill after I pick it up later today
 
R Chin said:
Now that we have Greg pointed in the right direction…. What pellets should I use for my soon new to me Memphis Advantage Grill?

I picked up some of the Kirkland pellets to try but am looking for other recommendations. Polar opposite - I want heavy bark and pronounced smoke flavor. I also have amazen smoke tubes and maze to supplement

I’ll start a new thread on the grill after I pick it up later today
Click to expand...
Pit boss and Trager make good pellets, so does lumberjack, but so many options out there depending on location.
 
LMichaels said:
What's the point of buying a smoker? After all a pellet grill's PRIMARY responsibility is as a smoker. Re, charcoal pellets. I have an aversion to Kingsford charcoal. People next door to me use it and yes they use a chimney to start it but it still smells like an oil refinery to me all the way over here. Back in my briquette days I didn't think Royal Oak smelled too badly. That being said they do make pellets.
On another note, I have been reading many reports of charcoal pellets using a wax binder and causing deposits and other issues in many pellet grills. True? IDK could be internet lore. But, I'd want to investigate carefully before using them.
Now as for the aversion...............I'll make you a great deal. Get a BIG truck and some strong guys. Load that Searwood up and bring it my way, and you can go home with a wonderful Wolf gas grill. Guarantee no smoke! I'll take that awful thing off your hands for the trade
Click to expand...
Just say no to dumping the Wolf!
 
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