Maple pellets:"Sugar Maple" is one thing... "Maple", could be almost any species of ,or combination of the many Maple species..Pay attention to the wording.

I do not have the end results sorry

From what I have been reading in this thread I have been using the wrong pellets for pork butts and ribs.  i have been using Hickory, but I guess I need to try some Maple or Cherry.

Ctrl & + is how I am able to make them big enough to read! 

I was always interested with the panels responses when it came to the food cooked on gas.  I always wondered if the yes votes on burger, chicken & fish was a confusion on the difference between "smoke" and "char".  They sure knew the ribs weren't cooked on wood.

These results also showed me wood species means Richard when it comes to BBQ, and I guaranteed with the exception of Mesquite, it would be the same with sticks!

I would have to say that mesquite has the strongest profile, and I don't like it.

I'm waiting for my Pitts & Spitts Maverick 850 to arrive, and I'm aware that many say pellet smokers are a bit short on delivering the smoke flavor; but here's what I DO know.  In the world of "strong," mesquite and hickory are the top two.  I've always used in order of preference, oak, apple, and cherry.  If I find that a brisket at 250F for 12 hours or so comes up short on smoke flavor using only oak; then I'll mix in no more than 25% hickory or mesquite to oak for starters and increase if necessary as needed. 

Hickory and mesquite are STRONG; but if pellet smokers are lacking in their ability to impart smoke flavor to the cook; then I'll increase the ratio until I'm where I want to be.  FWIW; I've always been a strong proponent of straight oak.  I'm with Aaron Franklin in that view. 

I'll report back. 

Flavor is subjective but for me, 100% hickory and mesquite have the strongest flavor. However I’m not a big fan of mesquite. I can’t really taste Cherry, Apple or Maple.

Blends do almost nothing for my taste buds.

I use 100% hickory on nearly every cook.


I’ve also found that keeping the surface of the meat moist increases the smoke flavor.

Flavor is subjective but for me, 100% hickory and mesquite have the strongest flavor. However I’m not a big fan of mesquite. I can’t really taste Cherry, Apple or Maple.

Blends do almost nothing for my taste buds.

I use 100% hickory on nearly every cook.


I’ve also found that keeping the surface of the meat moist increases the smoke flavor.

That last sentence has definitely been my experience too.   

Flavor is subjective but for me, 100% hickory and mesquite have the strongest flavor. However I’m not a big fan of mesquite. I can’t really taste Cherry, Apple or Maple.

Blends do almost nothing for my taste buds.

I use 100% hickory on nearly every cook.


I’ve also found that keeping the surface of the meat moist increases the smoke flavor.

Same here, LJ hickory is all that I use although I just got 1 bag of MHC with my last order to try. I like the color that cherry gives so I'm hoping it will give some flavor but I don't expect it will be enough. It's nice just having one pellet container and not worrying about which wood to use for a particular cook