As per Mr. J-Takeman's request!

[Ejectr]

Sure show us more food again! Off to raid the fridge and there goes the diet!

Chicken Cordon-Bleu wrapped in bacon (stuffed with Boar's Head ham and Canadian cheddar).

Hope you have a good cardiologist.

 

[jtakeman]

I only see 2(just enough for me), What are you eating! :cheese:

 

[Branson4720]

Sure show us more food again! Off to raid the fridge and there goes the diet!

Chicken Cordon-Bleu wrapped in bacon (stuffed with Boar's Head ham and Canadian cheddar).

Hope you have a good cardiologist.

:lol:

 

[ScotL]

We don't make food grade pellets. But, all I use in my pellet grill is our pellets because I know there's no additives at all (the most common are vegetable oil, soybean oil, diesel fuel, or plastic resin). If I didn't know exactly what was in the pellets I was using, I'd be very nervous about using anything but a pellet made specifically for grills.
One of our suppliers sends us hickory sawdust. I've always wanted to save some out and make just a few hundred pounds of pure hickory pellets to use in the grill.

Sounds like you should set that stuff aside. I see the hickory pellets are about $1.00 a pound retail Where stove pellets are $0.40 to $0.60 a pound retail. Might be some ca$h to be had?

I have always been interested in the thoery of different wood species creating different heat/BTU values. I know with compression its less likely than say cord wood. But I bet some species like Oak and Black locus have a higher BTU value compared to say maple or birch.

Also ScotL are you using chip to logs or just saw dust/chops? Curious if you could single out some species just to play around with. But probably not practicle with a large scale facillity. But its winter and I'm slightly bored. Fun thinking about the what if's. ;-)

We buy sawdust and chips from sawmills and supplement the rest with pulpwood that's chipped then screened to remove bark and heartwood. The hickory comes in as a very fine sawdust from a drumstick factory.