I mixed WOOD CHIPS with PELLETS in my pellet grill and THIS happened! | Oklahoma Joe's®️

Does mixing wood chips with pellets in a pellet grill produce smokier BBQ? Steve Gow from ‪@SmokeTrailsBBQ‬ conducts an experiment to find out, comparing meat smoked with 100% wood pellets on the #Oklahomajoes Rider DLX Pellet Grill with meat smoked with 50/50 wood chips and pellets. Let’s find out if it makes a difference. Thanks to ‪@BallisticBBQ‬ for the inspiration.
Pellet Grill Smoked Pork Butt Recipe
Ingredients:
Meat
Whole pork butt (either bone in or out is fine)
Rub
#Spiceology Sasquatch Rib Erubtion (or your favorite rub)
Technique
Rub Pork butt and let sit on counter at least 30 minutes
Smoke butt for 4 hours at 175 degrees (low smoke)
Increase temps to 225 and cook for another 4 to 6 hours until the internal temp reaches 175
Wrap pork butt in foil
Place butt into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 18 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees - recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.
Pull pork butt apart, sauce, and serve

[@kentwestervelt9970]

Do NOT do this. It will jam. The little chips get lodged-100% idiotic

[@columbiariversalmonenhance4050]

This is only an approved method and was designed by Lone Star Grillz. They have figured out all the mechanics involved. Of course if you can find pellets of 100% of the target species of wood, instead of a blend... it does the same thing.

[@manny4491]

You single-handedly are going to make BBQ manufactures add a Void Warranty Clause When in Canada! 🤣

[@Jason-Pez]

don't put wood chips in a pellet smoker. the thinner side of the chips get caught between the auger and the the side of the tube and jam it. This broke my smoker.

[@dhansel4835]

When you spray water or apple juice be sure the plastic container is made to for human use and not one of these that has chemical brand logo's on them. You don't anything from the plastic to leach into the water that you are putting on the meat.

[@Ryan-yi6su]

I found charcoal pellets!

[@ekill1395]

Just fyi, the Lone Star Grillz Pellet smoker, that Ballistic BBQ uses, has an open auger design, and they sell wood chips designed to be used in their pellet grill. You may get away with it, but I wouldn’t suggest using wood chips on a pellet grill without an open auger.

[@ElectricLuvz]

Not super related.. but I was dismayed when Dick's Sporting Good stopped selling Lumber Jack Pellets (I always used their "Competion Blend" and loved it). Anyway fast-forward a year later and I found them for sale at a local place and it's crazy but they've been dissapointing in my recent cooks! Like even in a pork belly which usually soaks up that smoke there was hardly any smoke flavor..Did they change something?? The pellets are a little smaller now too so I hope they didn't change anything in their manufacturing process. Anyway.. during their absence I switched to "Bear Mountain" Gourmet pellets from Costco.. and I have to say they have been great! No problem getting smoke flavor to the pork bellies, pork Butts, and briskets now with them. Just saying.

[@jayhemp00]

Menards sells chips small enough to work, but I'd never go 50/50 with them. I go 75/25 and get great flavor without any jamming in my Pitboss grill.

[@allenbateman3518]

Nothing to do with using a pellet smoker. It was the 2 huge pans of water you had in the smoker. Way to much humidity that does not allow the smoke to penetrate... Try again without the water pans..

[@sevensickstrings]

Ok, i grew up in Memphis and Nashville, and ive cooked on offsets for most of my life. I know there's a drastic difference between wood/charcoal smoke and pellets. That said, I've done reverse sear cooks with steak and pork chops going from the pellet smoker to a flat top with enough smoke flavor to convince you i used Hickory charcoal. Maybe not LUMP charcoal, but you'd definitely believe briquettes. That's a 30 minute smoke, max. If you're not tasting smoke on that butt, something's very wrong. Thatwater spritz would be a cheap place to start. Spritzing with plain water can actually decrease the amount of smoke you're tasting. Adding oil and/or some type of sugar to your mop/spritz will not only give your tongue a nice smokey swat, but the caramelizing sugars create a rough, tacky surface. That means increased surface area and sticky space for your smoke to adhere to.

[@jonbuettner270]

Best day of the week when you come out with a video.

[@InterTay]

Ahhh the controversy!! Love it

[@mikeg6069]

The 2 keys for success are the size/shape of wood chips used and the pellet to chips ratio. For chips, I use the Lone Star Grillz chips as they are made specially for use in their pellet grills. While I know it's probably not true, my reasoning was an auger is an auger so I bought their chips for use in my Grilla Grills Chimp and Recteq RT-700. But to play it safely, I also decided to use a 2/3 pellet to 1/3 chip mixture. Thus far I've had several successful cooks on my Chimp. I reserve using the 700 for bigger events and we haven't hosted one yet to try it out on that grill. The results have been very good. The food tastes a little smokier which is how I like it as I don't care for a heavy smoke profile.

[@NHAEMT30]

How about the chip/pellet mix along with the heavy D defuser?

[@rogerwilco59]

To be honest I would have liked to seen a brisket cooked. Could have seen a smoke ring difference if there was one. But thanks your videos are always so professional and enjoyable to watch.

[@iR3J3CT_]

I know youre posting this on Oklahoma Joe's channel so you didnt want to give too many specifics on other grills, but..

[@kennethallen4484]

Are these the lone star Grillz wood chip

[@derekreed8366]

I knew the result before watching. Great video though brother. What I do to use "gifted" wood chips (get them all the time) is to use them in a smoke tube. I alternate a small handful of pellets, then small handful of chips until full. Always end on pellets. Light the open end and let it burn till pellets are lit well, 2 mins usually, then blow out. You'll have about 4 to 5 hours of decent smoke. If not enough, use 2 tubes. Be sure to keep the tube out of the direct air flow to keep from reigniting back into flames. The reason you're not getting smoke flavor is because you're using the chips in the "burn" pot. High heat in a small area = little smoke. Sorry for the short story. Smoke on!!

[@marcustoney7762]

Ballistic BBQ used a Lone Star Grillz pellet smoker. The auger was designed to be able to handle the right size wood chips. The company and the actually CEO encourage the use of a 50/50 mix for maximum smoke flavor. Lone star grills sell the woods chips perferred to use.