quote:Originally posted by DoubleD:
I understand the pellets are wood. But, isn't it compressed wood? If so, what is the binding agent? And do you think that material inhibits the smoke ring. My understanding is that if you are BBQing, you want the lower temperatures anyway.
On the better quality pellets, there is no binder other than steam. Heat from the process releases lignins in the wood which act as a natural binder, holding the pellet together as it is compressed. Some lesser manufacturers will add a food-grade oil or wax as a binder or flavoring agent. I never buy those. In fact, if you want true flavor wood pellets, you need to read how they're made. Most start with oak or alder as a neutral base, then add a percentage of apple or cherry or whatever, and call it good.
And yes, true bbq is low and slow. But this particular new grill can also go up to 500° to cook steaks or burgers using pellets.