BBQ Wood Pellets 4 Smoking Cooking Traeger Green Mountain
20 USD
Smoking / Cooking Wood Pellets $20.00 for a 40 lb bag / Plus State and Local Sales Tax.
Cloudburst Lawn & Sprinkler Co.
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BBQ Wood Pellets in a 40lb. bag $20.00 Plus State and Local Sales Tax.
Order by Ton : 50 bags $800.00 Plus State and Local Sales Tax.
1/2 Ton : 25 bags $450.00 Plus State and Local Sales Tax.
5 bags : $100.00 Plus State and Local Sales Tax.
Most Flavors Available or can be ordered - (takes 10 days)
Lumber Jack Grilling Pellets Maple Hickory Cherry Blend (MHC)
Lumber Jack Grilling Pellets Maple Beech Cherry Blend (MBC)
Lumber Jack Cherry Flavored
Lumber Jack Hickory Flavored
Lumber Jack Maple Flavored
Lumber Jack Mesquite Flavored
Lumber Jack Pecan Flavored
Lumber Jack Hickory 100%
Lumber Jack Maple 100%
Lumber Jack Oak 100%
Lumber Jack Cherry 100%
Price for these flavors / Half Ton price are available to order
Lumber Jack Mesquite 100% 20 lb. bags are $15.00 (1/2 ton $600.00 plus tax)
Lumber Jack Apple 100% 20 lb. bags are $20.00 (1/2 ton $800.00 plus tax)
Lumber Jack Apple Flavored 20 lb. bags are $13.00 (1/2 ton $500.00 plus tax)
Kinds of Wood
You can use almost any kind of hardwood you want for smoking and we recommend experimenting with
different kinds and mixes. DO NOT use any type of soft woods or any pine woods. The only exception to that
would be that you can use a cedar plank for grilling salmon, but not for smoking. As a general rule, if you
would eat the nut or fruit then you can use the wood. Here are some of the more common types of wood:
Apple -- This is one of the more favorite fruit woods (along with cherry) amongst the competition BBQer's.
Apple provides a sweet fruity flavor to most meats and fowl but is especially good on ham. While apple is
very popular we have not had much success with it. It will turn chicken skin a very dark brown color and we
just thought it didn't work with our brisket.
Cherry -- Along with apple this is one of the most popular fruit woods used for smoking. Also like apple it will
provide most meats with a subtle sweet flavor. Meats cooked with cherry will get a very nice reddish color to
them and the smoke ring will be very dark and pronounced. Most of the cherry wood you find will be from a
wild black cherry tree but if you find a fruit cherry tree that needs trimmed or removed, you've hit the jackpot.
We use a lot of cherry in the Weber kettle, the WSMs and mixed with pecan on the Lang. This is one of our
favorite smoking woods.
Hickory - Hickory is probably the most common type of wood used for smoking (along with Oak). Hickory
provides a strong pungent smoky bacon flavor and can be used for all types of meat, but is especially good
for cuts of pork, beef, and ribs. There are many type of Hickory but the most common around the Midwest is
the Shagbark and the Pignut. Both are similar in flavoring but the shagbark is a little stronger. A little hickory
goes a long way in smoking so don't over use it.
Maple - Maple provides a mild, smoky and somewhat sweet flavor to foods. It is best used with pork, poultry,
small game birds, and is often considered to be a good wood for grilling vegetables. Maple also is a good
choice to smoke ham and most cheese. There are many types of maple, but all provide similar smoking
qualities and flavors; Sugar Maple and Red Maple are a couple of the more popular and available kinds of
maple.
Mesquite - Mesquite burns very hot and provides a strong flavor to foods. It is the most popular in Texas and
the southwest U.S where it is most often used for grilling or smoking cuts of beef. Be very careful with
mesquite as it is strong and can overpower your meat very quickly. If smoking a brisket with mesquite we
recommend wrapping the meat in foil after a certain period so it doesn't get too much mesquite smoke.
Red Oak - Oak is one of the most common woods used in smoking, probably because it is available just
about everywhere and because it imparts a very subtle smoky flavor. It is used for all types of meat, poultry
and fish. Red Oak will have a small core of burgundy colored wood; it puts out a lot of heat.
Pecan - It is a lot like Hickory but produces a milder flavor and you don't have to be too worried about over
smoking you food. Pecan is actually a member of the Hickory family and goes well with most meats and
cheese. Pecan is probably the most all around best wood for smoking BBQ.
OUR BASE WOOD FOR
ALL FLAVORS IS
WISCONSIN RED OAK
8-Rings per inch ( Very Dense)
" A very special wood"
Red oak from WI is one of the best hardwoods in the country, it is 8 rings per inch (Takes 8 years
to grow one inch) and has a heavy mellow smoke flavor. Most woods such as Hickory, Mesquite,
Cherry are to strong by themselves so consumers want a product that is not over whelming and
enhances the intended flavor pellet such as Hickory. Red oak from Wi is a heavy mellow smoke
that enables the other flavor woods to come through with a distinct flavor. The red oak is not a filler
as the cost for oak is more costly in some cases then the cost of the flavor woods Maple, Hickory,
Cherry, Mesquite etc. Calling oak a filler is not correct as we save nothing by using the oak it
actually costs us a little more. For those that do want the strong flavor of the species we do
manufacture 100% Hickory, Maple, Cherry, Mesquite, apple and Oak. Some people prefer this so
they can mix their own custom blends
" Barbecue like a professional on
the first day!
Award winning flavored meats in
your backyard. "
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