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[InThePitBBQ]

I can't get enough hickory, years and years of stick burning with oak and cherry were my only options until pellets came along all my recipes are better with hickory smoke imparted to them.

[TechMOGogy]

I import a pallet of Lumberjack every other year (share with friends as we get nothin up here in Canada)
I cook everything with mesquite but do have some of the Lumberjack comp blends.

[ZCZ]

Usually hickory but I use Apple when doing ribs.
Z

[Jimsbarbecue]

We use cookinpellets perfect mix or green mountain fruitwood mix. Used BBQ delight pure oak and cherry. Buy a lot based on price and availability

[ShireSteve]

Currently rrp for gmg pellets in Aus is $45 or USD 36.18 per bag. Scary amount 
The shipping costs to Aus are a killer.

[Kristin Meredith]

Wow, someone in the Land Down Under needs to start a pellet making business!!!

[Bentley]

I believe the industry is growing.  Some folks will use "heating" pellets like me, if they feel they can confirm the manufacturing process.  And not as population as here, so the amounts of folks with Pellet Pits is smaller, but I think the guys down there are starting to employ the Group buy too!

[MN-Smoker]

My local fleet farm store carries pellets that are a mix of 50-50 Oak and Maple.  I use them for the majority of my cooks and they are usually priced at $4 - $5 a bag.

[MN-Smoker]

My local fleet farm store carries pellets that are a mix of 50-50 Oak and Maple.  I use them for the majority of my cooks and they are usually priced at $4 - $5 a bag.

I've looked into the guidelines for heating pellets in the US, and manufacturers are not allowed to use any glue, cardboard, pallets, waste, pre-finished boards, etc.
It's against EPA rules.

So the main issue you need to worry about if you buy heating pellets is that you are okay with the wood varieties they use.

Many of the scare tactics against using heating pellets are mainly that.
If you aren't comfortable using heating pellets and want to pay an extra $10-15 per bag, great, but in my opinion it's not needed for most cooking.

[Kristin Meredith]

Bump -- any more thoughts?

[ScottWood]

I'm a 100% hickory for everything except when I make homemade bacon or cold smoke cheese.  For bacon and cheese I use 100% apple.

I have tried the comp blends but always come back to preferring the 100% hickory pellets and the flavor from them.

[Ross77]

Lumberjack 100% hickory is my go to pellet.
Lumberjack pecan blend for brisket.

I used Lumberjack Mesquite Blend for the first time with chicken wings and really liked it although it had trouble maintaining 400F+ at the end of the cook.

I’m not a fan of competition blends as I can’t taste much smoke when I use them. I tried Traeger Gourmet Blend recently and got almost no smoke flavor.

[silverbullet]

We usually buy by the pallet here, Run up to the Lumberjack factory in Hayward Wi & pick them up.

I find that overall I like to mix 100% Hickory & 100% Apple together. Try to get a 50/50 blend.

Last pallet buy I got a couple small bags of Hickory/Charcoal pellets. Enough to smoke a couple pork butts. Oddly enough I really liked them! And am going to get more in the next buy.

[Redapple]

Hickory, Pecan, Cherry and Apple

[Just David]

I am a big fan of Lumberjack's 100% pecan and 100% mesquite. I usually run those at a ratio of 2/3 mesquite to 1/3 pecan. I love it.