Kirkland Signature Pellets

I have yet to run into any that flat out don’t work. I do have my favorite, but will use whatever if I can’t get them.

To put my opinion in perspective, I also notice almost no difference in taste between the “flavors”.
Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....

That kinda points out my statement about fillers or base woods...example.... If most the pellets you are using are 40% oak or alder than they probably do taste the same.... Try some single 100% 1 wood pellets.... Or maybe some people just cant taste it like you say. But I know many that can.
 
Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....

That kinda points out my statement about fillers or base woods...example.... If most the pellets you are using are 40% oak or alder than they probably do taste the same.... Try some single 100% 1 wood pellets.... Or maybe some people just cant taste it like you say. But I know many that can.

Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. :) For the end result and price I pay for the Kirklands, they are certainly a keeper for me.
 
I just bought a couple of bags each of Bear Mountain Hickory and Royal Oak Charcoal pellets and plan to mix them 50/50. I've never used the charcoal pellets so I'm going to be curious as to how they work and if the smoke flavor/taste is different.
 
Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. :) For the end result and price I pay for the Kirklands, they are certainly a keeper for me.

If it's not a trade-secret, would you mind sharing your recipe for that Parm Jalapeno Meatloaf, please? That sounds delicious!!
Thanks in advance.
 
Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. :) For the end result and price I pay for the Kirklands, they are certainly a keeper for me.
Recipe please 🙏
 
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Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....
I use both, at the moment I have Lumber Jack in hickory, but do get blends when that’s all I can get. Around here in the winter pellets can be a little scarce, mostly Bear Mtn and Pitt Boss, and occasionally LJ.

I do try to get LJ in hickory or cherry, I like the 100% idea, and LJ in particular for the small pellet size.

I figure it’s just me that can’t tell the differnces.
 
I just bought a couple of bags each of Bear Mountain Hickory and Royal Oak Charcoal pellets and plan to mix them 50/50. I've never used the charcoal pellets so I'm going to be curious as to how they work and if the smoke flavor/taste is different.
I am near the end of this same experiment with BM Hickory and Royal Oak Charcoal pellets. I am on the 2nd bag of Royal Oak and BM Hickory has been my every day pellet for a couple years now. While my taste buds allow me to recognize the difference between fine bourbon and the rot gut swill, I would appreciate hearing your reaction after you have formed an opinion of the mixture. I may be like @padlin00 when it comes to tasters......:unsure:
 
If it's not a trade-secret, would you mind sharing your recipe for that Parm Jalapeno Meatloaf, please? That sounds delicious!!
Thanks in advance.

Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing. :)
 
Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing. :)
Thank you @Motodad1776
 
Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing. :)

Can't go wrong with that - very much appreciated!
 

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