ABOUT WOOD PELLETS
They are no thicker than the eraser on the end of a pencil, people who see them for the first time think they look like rabbit food, but there is nothing small about the heat energy in a wood pellet. These clean burning wood pellets generate about 8200 BTU’s per pound with very little ash and low moisture content.
Barbeque wood pellets are produced in the same matter as wood pellet fuel is produced for home heating. Pure raw material (sawdust) is pulverized with a hammer mill and then dried. The dried material is then processed under heat and pressure. Lignin, which is the natural glue, which holds plant fibre together, softens above 100º C, permitting the material to change shape. The hot lignin then acts like a binding agent to bond the pellet together. The heated material then goes through a hard steel die, much like a meat grinder, which rotates against rollers forcing the material through the die with pressure over 3 000 PSI. As the pellet is forced through the die it is sheared off at a specific maximum length, cooled, screened, vacuumed, and then bagged into 10, 20 or 40 lb bags.
General specifications for barbeque pellets are: 100% pure hardwood, no additives, 1”long or less in length, ¼” diameter, less then 2% ash content, less then 2% fines, under 10% moisture content, approx. 8200 BTU’s per lb. and about 40 lbs per cubic ft. density.
WARNING! Using other brand Barbecue Pellets may only enhance your grilling experience.
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Mesquite, from the Aztex “mizquiti” (which means “the honey tree”); true to its name gives a delicate, subtle, sweet flavour to grilled foods- especially good with poultry and seafood.
Hickory intensifies the flavour of food with a robust, tangy taste that is better suited to red meat than to poultry and fish.
Apple or fruitwoods, many from orchards destroyed by fire or old age, are a big hit. Like its mesquite counterpart, the heaviest branches of the apple tree is heated to kill insects, then chipped, made into pellets, and packaged for retail. Apple or any fruitwood, adds a mild sweetness to everything that you cook and is highly recommended for any baking.
| Beef | Buffalo | Lamb | Pork | Poultry | Fish | Vegetables | Baking |
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Hickory | X | X |
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Mesquite | X | X |
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Alder | X | X | X | X | X | X | X | X |
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Apple |
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Cherry | X | X | X | X | X |
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Orange |
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Pecan | X | X | X | X | X | X | X | X |
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Oak | X | X | X |
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Maple | X | X | X | X | X | X | X | X |
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Be brave, think outside the bag, try different varieties or mix them together to customize your blends.
Check our website www.countrysmokers.com for other |
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barbecue pellet manufactures. |
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TIP Always store your pellets in a dry area. Avoid any |
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contact or exposure to moisture. This will cause the | Oak | |
pellets to absorb the moisture and will result in lower |
| Apple |
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BTU output or the pellets to swell and break apart. Use |
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a moisture proof |
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Page 13 |
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Page 13 |
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