Yoder Smokers Community Forum

I tried doing a search, but could not find an answer, so here it goes.

What type of wood pellets are available, or would you suggest using, to cook without imparting a smoke flavor? Is that possible?

Of course... Nothing against smoked flavors, but for instance, if using a pellet cooker for pizza or perhaps cornbread or some dessert of sorts, I think my family would like it to taste like pizza, cornbread or whatever dessert is being baked or cooked without infused hickory or mesquite.

You can't really cook without smoke on the cooker. I try to compliment the smoke with the meal. I personally feel oak and pecan provide the most subtle flavors but I think that's all a personal oppionon as well.

I will use apple or cherry with a desert... pecan with corn break... hickory with a BBQ chicken pizza... oak with a normal pizza... etc...

Hey Ricardo,
apple is pretty mild flavored but also remember that when cooking on high heat for a short period of time there is less smoked flavor. I cook my pizzas and love what little flavor it imparts and am usually using maple.

Also for deserts I find the smoke brings a little different complexity...honestly the two that I would stay away from are the two you mentioned as both can be a little on the harsh side.

Best way is trial and error...

Thank you. Great suggestions.

Oak will be the mildest and most subtle.