Louisiana Grills 55403 New England Apple Pellets, 40-Pound ( Packaging may Vary ) Green

Started the bag yesterday. So far so good. Best value for money that I found so far.

Fantastic Apple flavor on pork, chicken, baked beans, and French fries. Best price I can currently find on the market for pellets.

No issues with smoking, great flavor all around

Title says it all.

Great for all around smoking.

Great flavor

I wasn't sold on pellet grills, I was looking to get another charcoal and/or "stick" burner for smoking. I saw several people online with videos making items with a pellet grill, so I took a chance. Pellet grills are not perfect, they still (although some are better than others) lack the ability to sear properly in many ways. At the very least you won't be searing over the entire surface of your grill like you can with a different grill type.Pellet grills, however, can be incredibly awesome. I will admit, without reservation, that my Louisiana Grills pellet grill has been extremely consistent when it comes to temperature. That is almost an understatement: if you follow the instructions to get to the temperature you want, and keep pellets in the hopper, it ill maintain that set point. Half, heck better than half, of making good barbecue is temperature control. Still, realize that pellet grills are a compromise like anything else, in this case convenience for smoke. You might have to buy something else to add that extra, but they have pellet holders for smoking on Amazon.The Louisiana Grill pellets - I buy multiple varieties (e.g. Apple, Whiskey, Hickory, et al.) and mix them together in my own ratio - work well and you know you're burning that combination with the smoke. My only request to LG would be to add more wood types if plausible. I do like other woods for various types of meat or fish: Pecan, Alderwood, Sugar Maple, and so on. For what they do provide, I've never had an issue identifying the wood while the pellet was burning.

So, my own fault, I originally believed I was buying a bag of hickory sawdust. Wasn't paying attention at the time.I don't have an electric (pellet) smoker so I tried these out a number of ways. All cold smoke for cheese and salmon. These pellets smelled like ass in every method I attempted to use them in and left a terrible, and not very smoke flavor on anything.1. Around briquettes in a snake - they don't smolder on their own very well. Being the snake was only a briquette or two long, not enough surface contact to really get any of the pellets around or on top of it.2. Smaller pieces of broken briquettes and lump charcoal (also small) - Better way of getting them to burn, but they really don't have a hickory OR maple flavor they impart. More of a chemical flavor (the binder maybe?).Given those two methods didn't work, I thought huh, maybe they're getting TOO hot and that's the problem.3. Set them up in a little mesh bowl suspended over a tealight candle, just enough to get them to start smoldering. No dice. Didn't really burn and the sort-of-ash sort-of-charred-woodflakes just ended up blocking the bottom of the mesh bowl after a short while4. Took a medium-sized tin can (24oz baked beans), burned off the interior lining, punched a bunch of holes in it, filled it with these pellets, put it on its side and shoved a 600W soldering iron with a large custom tip on it. Worked halfway decent (longer than the candle attempt) but smoke production was still fairly low. Still ended up with that weird chemical taste with a hint of smoke in the aftertaste.5. I even went the extra distance, put two cups into an old blender and broke it back up into saw dust / wood fines and attempted to get them to smolder in another wire mesh snake (about 1.5" wide by 3/4" deep). Would not keep itself lit. Even when I set up a fan to try and keep it embering. Top layer would burn and then nothing else would get lit.6. Went back to the original briquette snake, but lit ALL the charcoal and filled the snake with big embers then put a decent amount of the pellets on and around (but not enough to cover everything). Several hours later, after the briquettes had exhausted themselves, most of the pellets were practically untouched. A little charred on the outside but that was it. AND IT STILL TASTED LIKE CRAP.I'm going to take some cheese and beef for jerky over to a pal's next week, to use in an actual pellet smoker but I'm not holding my breath that they're going to work out any better.