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January 11th, 2017, 6:50 pm
#1
* Abilene ** Abilene *
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  • Joined: January 5th, 2017, 8:36 pm
  • Posts: 5

I tried doing a search, but could not find an answer, so here it goes.

What type of wood pellets are available, or would you suggest using, to cook without imparting a smoke flavor? Is that possible?

Of course... Nothing against smoked flavors, but for instance, if using a pellet cooker for pizza or perhaps cornbread or some dessert of sorts, I think my family would like it to taste like pizza, cornbread or whatever dessert is being baked or cooked without infused hickory or mesquite.

January 11th, 2017, 7:03 pm
#2
* Wichita ** Wichita *
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  • Joined: December 20th, 2015, 4:30 pm
  • Posts: 171
  • Location: Wichita, KS

You can't really cook without smoke on the cooker. I try to compliment the smoke with the meal. I personally feel oak and pecan provide the most subtle flavors but I think that's all a personal oppionon as well.

I will use apple or cherry with a desert... pecan with corn break... hickory with a BBQ chicken pizza... oak with a normal pizza... etc...

Wichita, KS!
New to pellet grilling/smoking

YS-640 ON ORANGE COMP CART
January 11th, 2017, 7:23 pm
#3
* Wichita ** Wichita *
  • Joined: July 25th, 2015, 1:21 pm
  • Posts: 145

Hey Ricardo,
apple is pretty mild flavored but also remember that when cooking on high heat for a short period of time there is less smoked flavor. I cook my pizzas and love what little flavor it imparts and am usually using maple.

Also for deserts I find the smoke brings a little different complexity...honestly the two that I would stay away from are the two you mentioned as both can be a little on the harsh side.

Best way is trial and error...

January 11th, 2017, 8:10 pm
#4
* Abilene ** Abilene *
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  • Joined: January 5th, 2017, 8:36 pm
  • Posts: 5

Thank you. Great suggestions.

January 12th, 2017, 6:46 pm
#5
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  • Joined: April 18th, 2014, 3:12 pm
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Oak will be the mildest and most subtle.

Yoder_Herb

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