So, just got a Camp Chef Smoke Pro. Setting it up and doing a burn-in hopefully on Friday, and some pork on Saturday. Since it'll be used regularly for family gatherings (20+ people), I started with three 20lb bags of pellets (camp chef 100% alder, lumber jack 100% cherry, and lumber jack 100% hickory).
2 questions:
1. Do these 3 pellets cover almost all types of meats, and if not, what wood type(s) missing?
2. Any recommended changes to my proposed blends?
Beef: 50% hickory, 25% cherry, 25% alder.
Pork/chicken: 50% cherry, 25% hickory, 25% alder.
Turkey: 50% alder, 25% hickory, 25% cherry.
Fish: 75% alder, 25% cherry.
Any input is appreciated.
Thank you
2 questions:
1. Do these 3 pellets cover almost all types of meats, and if not, what wood type(s) missing?
2. Any recommended changes to my proposed blends?
Beef: 50% hickory, 25% cherry, 25% alder.
Pork/chicken: 50% cherry, 25% hickory, 25% alder.
Turkey: 50% alder, 25% hickory, 25% cherry.
Fish: 75% alder, 25% cherry.
Any input is appreciated.
Thank you