The patented pellets are meant to be used in a pellet grill. Pellets are made from renewable resources ranging from wheat, corn, soybean and coconuts. The best part about the waste wood is that it can produce up to three times more energy than traditional fuel sources while also reducing greenhouse gas emissions by 56%. These features make the product an environmentally friendly way to cook delicious food while consuming less power.
Pellets are a convenient and economical way to cook your food. With a pellet grill, you can get the flavor of charcoal or wood while using less fuel. A pellet grill is a great machine for cooking. But how long are pellets good for? The answer to that question depends on what type of pellets you’re using and the temperature at which they’re being cooked. A lower-quality pellet will burn out faster, but high quality ones can last up to 20 hours if they’re only set to 350 degrees Fahrenheit or less.
What are pellets made of?
When you are looking at different pellet products in the store or on a website, it can be hard to make sense of it all. Are there significant differences between natural wood pellets and manufactured wood pellets? What makes them different from lump charcoal? This article will shed some light on these questions by exploring what each type of fuel is made of, how they differ from one another, and how they’re used.
Pellets are essentially just little compressed pieces of whatever material they’re made out of. For example, manufactured wood pellets are simply sawdust that’s been compressed into small “pellets.” There is no magic involved; it’s basically smooshed sawdust! These types of pellets are considered very efficient because most of the energy goes into the heat instead of the smoke (because the sawdust has already been smoldered in a controlled environment).
Manufactured pellets are made from either natural or manufactured wood. Manufactured wood is used when pure energy efficiency is needed, while natural wood pellets are used for supplemental cooking when extra humidity or flavor is desired. Most pellet grills use manufactured wood pellets because they put out very little ash and have very few impurities.
Lump charcoal often has many impurities that can affect food quality, so it’s generally not recommended to be used as primary fuel source when smoking foods. Lump charcoal also puts out more ash than other fuels which can decrease air flow in your grill or smoker and create an uneven cooking surface.
In short, manufactured pellets are cheap and efficient sources of energy while natural wood is a better choice for smoking or flavor. Lump charcoal can be great when used correctly but it’s not the best option for most cooking styles.
How do they work?
During the combustion process, wood emits a large amount of heat to the surrounding environment. This is done by burning up all of its available internal energy in one burst. The leftover residue is referred to as charcoal or ash, and it makes up for about 15% – 20% of the weight of what was burned. Wood pellets are used in pellet stoves which offer an alternative to traditional wood-burning heating systems. Pellets are made from sawdust that has been compressed into small round pellets. A hammer mill compresses pre-dried biomass particles but without reducing any humidity content since additional moisture would cause problems using convection when attempting to heat air inside your home. At this point, you have several options on how to store your harvested material. If you’re using a pellet stove, the pellets will be stored in a large hopper located in front of your stove. The pellet hopper can range from 15 to over 100 pounds and has a feeder that automatically feeds the pellets when needed.
A key benefit is reduced creosote buildup in the flue gas [because they burn hotter]. This greatly reduces the chance of fire or carbon monoxide poisoning.
The process for making wood pellets involves heating sawdust under controlled conditions until it becomes partially carbonized. Pellets are then formed by compressing this product into very small cylindrical pieces with diameters between 5/16 and 3/4 inches (8 and 19 mm) and lengths up to 2 inches (51 mm). This pellets are then ready to burn.
How long will they last in a pellet grill?
How long do pellets last in a pellet grill? Pellet grills are becoming more and more popular as alternative options to traditional wood or charcoal smokers. Many manufacturers have developed systems that allow the user to feed the grill with their own types of pellets, creating endless possibilities for different flavors and styles of cooking.
The main drawback for pellet grills is that they need constant feeding which means you’ll need to keep an eye on your stock level at all times. To avoid running out of fuel, it’s best to know how long each type of pellet will last in the grill (I use a Camp Chef Woodwind SG). How long do pellets last in a pellet grill? The following chart can be used as a guide:
– Hickory – Up to 3 hours per pound *(see FAQ section below)
– Oak – Up to 3 hours per pound
– Mesquite – Up to 2 hours per pound *(see FAQ section below)
– Apple – Approximately 1 hour 15 minutes per pound. When smoking at higher temperatures apple pairs well with pork and poultry. The flavor is a little milder than hickory or mesquite, but can still provide a good strong taste for beef cuts.
– Cherry – Approximately 1 hour 15 minutes per pound. Cherry pairs well with pork and poultry, but can also be used alone for a sweeter smoke flavor. I recommend cherry only in small amounts as it tends to overpower other flavors quickly if used too generously, especially when paired with the stronger flavors the aforementioned woods.
Tips for using your pellet grill efficiently
– Use a metal mesh drip pan under all meats that you bbq or smoke because the juices will burn onto the firepot if there is nothing under your meat. The metal mesh drip pans are invaluable to have for large, fatty meats because they will catch the fat and juices without losing too much heat.
– If you are cooking vegetables or other lower temperature items using the Smoke/Slow cook mode, use a metal mesh drip pan under your meat because things that cook at 225°F to 250°F don’t really need all that airflow into them, but if there is nothing under your veggies then the air flow will not be enough for the lower temperature item.
– Pellet grills require very little cleanup. The auger tubes can be removed from the grill body by simply pulling them out. All metal parts are stainless steel or aluminum so are easy to clean with soap and water or any household cleaner. The grills usually have two sections, the main grate which can be removed and heated with a torch (or left to soak in water) to remove any burnt on food residue. The second is the pellet chute cover which can also be easily cleaned by wiping it down or soaking it for about 10 minutes.
– Pellets are available at many retailers like Walmart, Academy Sports & Outdoors, Target, Home Depot & Lowes. They come in different flavors like hickory, mesquite and pecan but don’t worry because you cannot taste the flavor that pellets produce when cooking meat or vegetables. The actual difference between pellets is their size/length, 20mm vs 24mm diameter. Sometimes the larger pellets burn faster than smaller pellets so some people use an adapter ring, like this one , to slow down the burn rate of larger pellets.
– There are more expensive WiFi versions of pellet grills if you want less lifting and turning for your remote device or use an android phone/tablet. They cost $50 to $250 depending on features and how often it updates. The advantage is you can monitor your cook from your office while at work or out of town. A standard Pellet grill does not have Wifi connectivity but they do make models that can be controlled by bluetooth instead which still requires you to lift up their lid to either touch the control panel or push a button on the thermometer assembly, so i don’t see the added expense as worth it unless you just want the extra features.
– If you’re not sure what to cook, try a steak, bacon wrapped asparagus or brussels sprouts wrapped in foil with some salt and pepper and olive oil. Don’t open the lid during this cook time because all the heat will escape and you’ll end up grilling instead of smoking/cooking via indirect heat and it will take twice as long. Sometimes I like to place frozen thin cut french fries on aluminum foil shaped into a bowl shape (for strength) and placed on top of the main grate around 140°F for 30 minutes without opening the pellet grill’s lid. They come out crispy or crunchy depending on how thin they are, taste great with catsup or ketchup and are healthier than deep fried french fries.
– Keep your pellet grill covered when not in use, if indoors make sure the cover is dry before putting it on to prevent rusting. If you leave your naked pellet grill outside it will also start to rust but they are made using powder coated steel so they won’t rust as fast as traditional grills that used painted sheet metal.
– Heat the main cooking grate with all burners set at high for about 10 minutes before adding meat or vegetables to brown them and seal in the flavor/juices. Do not attempt this with a cold grate or burner because you’ll have charred food stuck to that hot metal instead of caramelized goodness which takes time, patience and constant attention to maintain the right temperature.
– Keep a spray bottle filled with vinegar nearby to neutralize any small flare ups caused by grease dripping onto the lava rocks or main burner/igniter assembly. It only takes about 30 seconds for that flame to go out once you’ve sprayed it down, don’t use water because it could splash into your burners and ruin them instead of just putting out the flame.
Why you should buy quality wood pellets?
You may have noticed that the price of wood pellets is more expensive than it was a few years ago. However, this does not mean that you should buy the cheapest kind of wood pellets on the market. As a matter of fact, if you want to save money in the long run and ensure more savings for your household budget, you need to make sure that you buy high-quality wood pellets and not those low-quality ones. How long do pellets last in a pellet grill?
- The higher the quality, the less ash it produces – Wood pellets produce ashes when burned. If your aim is saving money on heating bills, then there’s no need to burn as many as possible—and as such as producing as little as possible ash means less work for the pellet stove.
- The higher the quality, the less residue it leaves – This is quite self-explanatory. The more ash and soot accumulation your pellets leave after burning, the harder you need to clean them—and this translates into more time and money spent for cleaning.
- The higher the quality, the longer they last – Because high-quality wood pellets come from trees that grow in colder areas of America and Canada, they are denser than those that originate from warmer regions of those two countries; as such, they produce less ash per pound burned. High-quality wood pellets burn slower as well which means it will take you a long time to use all of them up.
- The higher the quality, the better your pellet stove performs – High-quality pellets are denser which means it will take less of them to produce heat. As such, you won’t have to refill your machine as often as you would if you were using low-quality ones.
- The higher the quality, the less chance for damage – Burning anything but high-quality wood pellets inside a pellet stove can cause excessive wear and tear on its components that can shorten its lifespan.
How long do pellets last in a pellet grill? All these benefits may not be readily apparent at first glance—and this is why it’s important to do some research before buying any product. Buying poor-quality products always comes with a great cost—and in the case of wood pellets, this cost comes in the form of poor performance and shorter life span.
Comparison of pellets to other fuel sources
When comparing pellets to other fuel sources, it is important for the home owner to understand what each type of fuel contains. Understanding these differences will aid in deciding which fuel is best suited for their needs. They key differences between wood pellets and other combustible fuels are their density, energy content (heating value), moisture content, ash content, particle size distribution, chemical composition and ignition behavior.
Density: The Pellet Stove Industry Association specifies that all wood pellets should weigh 4 pounds per ft3 at 15% moisture by weight. As compared to other common solid biomass fuels such as corn, coal or firewood pellets have higher densities due to their smaller particle size distribution. This means they contain more energy per volume than any other solid fuel.
Energy Content: Wood pellets have higher heating values than most other solid biomass fuels. The higher the heating value, the more energy is available for use by your pellet stove or insert. According to the Pellet Stove Industry Association’s testing protocol, wood pellets should produce 8600 BTU/lb (or slightly less at 15% moisture by weight). As compared to firewood, which produces about 7000 BTU/lb (at 20% moisture), and corn-burning stoves, which output only 6600 BTU/lb (at 30% moisture), wood pellets offer significantly more energy per unit volume.
Moisture Content: Because of their density and high heating value, wood pellets can contain much more water than other solid biomass fuels. The Pellet Stove Industry Association specifies that wood pellets should contain no more than 15% moisture by weight in order to be efficient for use with pellet stoves or inserts. Firewood can contain upwards of 40% moisture, and corn-burning stoves even more due to their lower energy content.
Ash Content: Wood pellets are almost pure carbon and contain almost zero ash when they leave the factory, according to the Pellet Stove Industry Association specification. Corn burning stoves produce nearly 1 lb of ash per pound of fuel burned, while coal contains less than 0.3 lbs/lb.
Particle Size Distribution: The small particle size distribution of wood pellets is one of its biggest advantages as a solid biomass fuel. This smaller size allows ash to burn much more readily, so even a small amount of unburned pellets can reduce or eliminate chances for creosote to form in the stovepipe and chimney. With 1/4” particles, corn burning stoves require longer run times and tend to produce more ash residue than other fuels like coal, which produces very low amounts of ash.
Chemical Composition: The chemical composition of wood pellets tend to be different from other solid biomass fuels such as coal, corn and firewood. Since they are made from renewable resources (sawdust and shavings), wood pellets contain higher concentrations of lignin and cellulose than other fuels like corn and coal, which both have high concentrations of inorganics like ash and sulfur.
Ignition Behavior: Compared to other biomass fuels, wood pellets are very easy to ignite using an electric or gas ignition system. Firewood tends to be much more difficult due to the moisture present which makes it harder for heat to build up enough within the pile of fuel to get it started. Because coal contains high concentrations of inorganics, its surface area is usually higher than that of wood pellets, which means that lit coal will burn longer before transferring the flame into the pile. As a result, less surface area is available for combustion gases to flow through and cause an ignition event. So, while both firewood and coal are difficult enough due to their high moisture content, firewood produces much more unburned biomass than coal because of its higher surface area-to-volume ratio.
Quality: Wood pellets are the most consistent solid biomass fuel in terms of quality, according to the Pellet Stove Industry Association specification. The small particle size distribution and high heating value eliminates creosote formation, so it does not need to be processed with the same level of scrutiny as corn or firewood. However, since wood pellets are made from natural resources they can vary in density slightly depending on moisture content and what part of the tree they come from (softwood generally produces more ash).
Grill Pellet Varieties
How long do pellets last in a pellet grill? The following is a list of the various types of pellets available for grilling. Some are specifically designed for gas smokers while others can be used in both electric and pellet smokers.
– Hardwood Pellets: These pellets are made from 100% hardwood sawdust with no binders or fillers added. They come in either round or split shapes to accommodate smokers with different size augers. Hardwoods pellets offer maximum smoke output but must be used in moderation because they tend to burn quickly. These pellets are typically made in the United States and Canada from local, renewable resources.
– 100% Hardwood Pellets: These pellets are wood fiber mixed with water and binders to form hard pellet shapes that burn slowly without producing any harmful emissions or chemicals. The pellet shape also allows for more consistent heat generation when compared to other shapes like flakes or sticks. They come in a range of densities so they fit most smokers well. 100% hardwood pellets provide high heat output requiring judicious use but offer superior flavor profiles because of their shorter burning time which produces more pronounced smoke flavors over longer cooking times.
– Moisture Absorbing Pellets: This type of pellet is treated with an FDA-approved solution that is able to remove moisture from the pellet. By removing excess water, these pellets burn more efficiently and put off less ash, which means your smoker will require less frequent cleaning.
– Liquid Smoke Flavored Pellets: These can be used with wood or electric smokers and provide a simple way to infuse meat with a delightful smoky flavor without adding any heat.
– Fruitwood Pellets: Made from pure fruitwoods like apple, cherry, peach or pear, they produce mild smoke flavors that are sweeter than traditional hardwoods. They provide a mellow flavor when used as an ingredient in many recipes but do not contain enough smoke flavor on their own to cook with them exclusively.
– Citrus Wood Pellets: These pellets, made from citrus fruitwoods like orange and lemon, produce a mild smoke flavor with a hint of citrus. They may be used as an ingredient in many recipes but do not contain enough smoke flavor to use them exclusively.
– Pork & Bacon Flavored Pellets: The bacon-y taste makes these pellets a wonderful way to add smoky flavors to any meat dish. Simply sprinkle them on uncooked meats at the beginning of cooking.
– Seasoning Pellets: Used for seasoning only, these flavored pellets enhance the natural flavor of different types of meat without infusing any smoke flavors. For example, if you have a recipe that calls for paprika, garlic powder and ground thyme you can simply season your meat with a seasoning pellet instead of adding the ingredients separately.
– Cherry Wood Pellets: Made from pure cherry sawdust, they produce mild smoke flavors that are sweeter than traditional hardwoods. They provide a mellow flavor when used as an ingredient in many recipes but do not contain enough smoke flavor on their own to cook with them exclusively.
– Hickory Wood Pellets: Producing bolder smoke flavors, these pellets can be used in their natural form or crumbled for use as an ingredient in various dishes and rubs. Hickory wood is often paired with pork, beef and chicken because it enhances natural flavors while infusing meats with divine smoky nuances.
– Oak Wood Pellets: Oak wood provides a strong smoke flavor that is often paired with stronger meats like beef, venison and other game meats.
– Apple Wood Pellets: Apple wood provides a milder smoke than traditional hardwood pellets and adds a slightly sweet flavor to foods. It pairs well with poultry and pork while enhancing the natural flavors present in these meats.
– Smoking Pellets: Made from 100% pure fruitwoods like apple, cherry, peach or pear, they produce mild smoke flavors that are sweeter than traditional hardwoods. They provide a mellow flavor when used as an ingredient in many recipes but do not contain enough smoke flavor on their own to cook with them exclusively.
>> How long do pellets last in a pellet grill – Ultimate Guide to Smoking Meat on a Pellet Grill
How long do pellets last in a pellet grill – Conclusion
Given the many benefits of cooking with a pellet grill, it is no wonder that they are growing in popularity. Of course, one of the most common questions people have about these grills is how long do pellets last? There are a few factors that determine how long pellets will last in your pellet grill. The first is the type of wood and whether it’s mixed with other types, such as oak or cherrywood. Second, unburned pellets may cause an uneven temperature inside the grill which can lead to wasted fuel. Thirdly, if you’re using natural hardwoods like hickory or mesquite for smoking meat, they’ll produce more smoke than artificial woods like maple and apple which burn cleaner. Finally, sometimes weather conditions can affect how much heat is generated by your cooker and controls how quickly food cooks on the grates–either too fast (burning) or too slow (wasting). How long do pellets last in a pellet grill? For best results we recommend checking out our article.