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[darita]

With all the discussions of pellets concerning flavor, base wood vs flavor wood, oils, etc., I'm wondering if anyone ever did a real controlled test?

[Ralphie]

There is a thread somewhere around here that addresses this subject.  Although the thread isn't centered around a recent test, I think Kristin posted the general results of a test that was done several years ago.  I remember reading it and I am now experimenting with maple pellets as a result.  Seemed to be a well-liked wood. 

[darita]

I'd like to see 2 or 3 identical smokers.  Same cut of meat.  Same cook recipe.  Blind tasting.  That would be interesting.

[triplebq]

I'm not sure how valid this would be. Everyone has different tastes and likes. For example say I think brand A hickory mix is better than brand B 100% hickory. I'm sure others will think different.

Having said that, I would love to read the discussion.

[darita]

I'm not talking which brand tastes better, but rather 100% flavor wood vs flavor wood/base wood blends.  Maybe  even can they tell the difference between hickory vs apple pellets?  Blind tasting by experienced tasters.

[Bar-B-Lew]

Do your own test.  I know I can't tell a difference between much of any of the pellets because they burn so clean.  I can tell that cherry adds a reddish color to the exterior of the meat though.

[darita]

Do your own test.  I know I can't tell a difference between much of any of the pellets because they burn so clean.  I can tell that cherry adds a reddish color to the exterior of the meat though.

Wish I could, but I don't have multiples of my cooker to do same meat tests with different pellets, at the same time.  I really wish we could see this happen.  I think it would help all of us in the pellet world.

[grilltreats]

Maybe not what you're looking for, but I cooked a butt with blended hickory (RT Ultimate blend).  I wanted a more intense flavor, so I cooked my next butt with LJ 100% hickory.  IMO, this cook was more of what I was looking for with a more intense hickory flavor.  Both cooks were similar in being cooked at 225° for 15-17 hours.

[Bar-B-Lew]

Do your own test.  I know I can't tell a difference between much of any of the pellets because they burn so clean.  I can tell that cherry adds a reddish color to the exterior of the meat though.

Wish I could, but I don't have multiples of my cooker to do same meat tests with different pellets, at the same time.  I really wish we could see this happen.  I think it would help all of us in the pellet world.

I've been doing this for almost 10 years and others a lot longer and more cooks than me.  Believe us when we say it is very hard to tell a difference.  Find a pellet that fits your price range, holds good temps, creates less ash, and satisfies your flavor profile and stick with it.  You may also find that several of those things don't matter or hold more weight to you than other things.  Only you can make that decision not a subjective test.  Mesquite may work for others, but I wouldn't use it if it was free.

If you were using these pellets in something other than a pellet cooker that burns very clean, I think you may be able to notice a flavor difference and most likely a smoke smell difference during your cook.

I'm not trying to be a jerk about this, my experience just tells me the pellet flavor is based on the individual more than the equipment or wood specie.

[darita]

As the OP, I have to admit that my suspicion is that pretty much, smoke is smoke, however there may be a difference from say Mesquite to Cherry, but with all the discussions about flavor woods, I sure would like to see a more definitive test done, to put it to rest in my mind.
Guys like Baby Back Maniac do this type of thing in other ways.  Sure would like them to do this one...are you watching???

[dk117]

Do your own test.  I know I can't tell a difference between much of any of the pellets because they burn so clean.  I can tell that cherry adds a reddish color to the exterior of the meat though.

Wish I could, but I don't have multiples of my cooker to do same meat tests with different pellets, at the same time.  I really wish we could see this happen.  I think it would help all of us in the pellet world.

I've been doing this for almost 10 years and others a lot longer and more cooks than me.  Believe us when we say it is very hard to tell a difference.  Find a pellet that fits your price range, holds good temps, creates less ash, and satisfies your flavor profile and stick with it.  You may also find that several of those things don't matter or hold more weight to you than other things.  Only you can make that decision not a subjective test.  Mesquite may work for others, but I wouldn't use it if it was free.

If you were using these pellets in something other than a pellet cooker that burns very clean, I think you may be able to notice a flavor difference and most likely a smoke smell difference during your cook.

I'm not trying to be a jerk about this, my experience just tells me the pellet flavor is based on the individual more than the equipment or wood specie.

BBL, I'm totally with you except for one thing I don't understand.  I'm over 8 years pellet smoker.  Tried a handful of pellets, had one really bad ashy product, had some expensive products I found no advantage.  Tried the fruit stuff ... ultimately I came to the same opinionated conclusion you did.  No real difference.  However, I'm now mesquite exclusively. 

So we both agree that we don't really worry about the pellets impacting the end product, but we came to different conclusions there.  I suppose my question is, if pellets aren't a factor in your cooks, why no mesquite?    maybe you answered at the end of your post ... based upon the individual.

DK

[bregent]

I would say that most of the subtleties between different wood species, if any really exist, are lost with a pellet grill. What is left is different levels of smokiness, and perhaps some impact to color that you seem to get with cherry. For me, most pellets other than hickory do not provide enough smoke flavor/aroma - so I use only 100% hickory. The exception to all of this is mesquite - it seems to retain it's distinct flavor in the pellet grill.

The only real test I ever did was with 3 hickory pellets - Bear Mt (alder blend), and CP, and LJ 100%. I cooked 3 racks of ribs, one with each pellet. Then reheated sample ribs of each type and served to my family. The results were that the CP and LJ were indistinguishable from each other, and both had more wood smoke flavor than the Bear Mt.

[darita]

Not to diminish anyone's own experience, because right now, that's about all any of us have.  Thing is, I'd just like to see something more concrete, less anecdotal and by folks more experienced than I.

[Trooper]

First off, I have never tried mesquite wood in my units. Maybe there is something significant there.

Having said that, I'm hitting with the same bat again as Bar-B-Lew.
I just can't tell a significant difference in the wood types or the competition blends.
I just load up the pellets and smoke-away.
Sorry about this. I know some folks want to dissect this all over the place.

Another area that I have trouble with is the amount of ash. Really?
When I get ready to clean out the ash from a cook, I certainly can't see difference to compare the amount of ash with the previous cook(which had different cooking times/cooking temperatures/ etc. etc.)
I've always thought there was way too much hype in discussions of this.

Sorry. Maybe I just need some good lessons/instructions. Aye?

[bregent]

Not to diminish anyone's own experience, because right now, that's about all any of us have.  Thing is, I'd just like to see something more concrete, less anecdotal and by folks more experienced than I.

I think all of us would, but who would do it?  It takes many hours to smoke food and you'd want to use identical grills, identical food samples, and a statically significant sample size. I don't see it happening.