WOOD PELLET GUIDE

HICKORY: releases a strong flavor and compliments most meats. Most widely used pellet in BBQ. Can be a little strong so mix it with a more mild pellet like oak or apple. Traeger recommended recipe Pork Roast.

  • Beef
  • Pork
  • Chicken
  • Turkey

ALDER: most versatile because of their mild flavor and aroma. Gives off a great amount of smoke without overwhelming the most delicate flavors like chicken, fish, or baked goods. Traeger recommended recipe Bacon-Wrapped Scallops.

  • Beef
  • Pork
  • Chicken
  • Fish
  • Lamb
  • Turkey

APPLE: offers a lightly fruity smoke that helps enhance mild flavored meats. Most often used with poultry and pork. Traeger recommended recipe Smoke-Roasted Apple Pie.

  • Pork
  • Chicken
  • Turkey

PECAN: deliciously nutty, even a little spicy, and adds a great depth to baked goods. Traeger recommended recipe Pumpkin Bread.

  • Beef
  • Pork
  • Chicken
  • Turkey

CHERRY: one of the most flavorful pellets, it’s great when you want to add a hearty smoke flavor. Traeger recommended recipe Marinated Beef Ribs.

  • Beef
  • Pork
  • Chicken

MESQUITE: infuses your meat with super hearty smoke flavor. A favorite pellet for Texas BBQ. Traeger recommended recipe Southwestern Stuffed Peppers.

  • Beef
  • Chicken
  • Fish

MAPLE: mild, with a hint of sweetness. Great on pork and even better with turkey. Recommended Traeger recipe Herb Roasted Turkey.

  • Beef
  • Pork
  • Turkey

OAK: great middle ground as far as smoke intensity goes. A little stronger than cherry or apple and a little lighter than hickory. Great to use with fish or veggies or both at the same time. Traeger recommended recipe Mahi-Mahi Shish Kabobs.

  • Beef
  • Fish