Kirkland Signature Pellets

[Buckeye smoker]

I have yet to run into any that flat out don’t work. I do have my favorite, but will use whatever if I can’t get them.

To put my opinion in perspective, I also notice almost no difference in taste between the “flavors”.

Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....

That kinda points out my statement about fillers or base woods...example.... If most the pellets you are using are 40% oak or alder than they probably do taste the same.... Try some single 100% 1 wood pellets.... Or maybe some people just cant taste it like you say. But I know many that can.

 

[Motodad1776]

Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....

That kinda points out my statement about fillers or base woods...example.... If most the pellets you are using are 40% oak or alder than they probably do taste the same.... Try some single 100% 1 wood pellets.... Or maybe some people just cant taste it like you say. But I know many that can.

Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. For the end result and price I pay for the Kirklands, they are certainly a keeper for me.

 

[BadgerFan]

I just bought a couple of bags each of Bear Mountain Hickory and Royal Oak Charcoal pellets and plan to mix them 50/50. I've never used the charcoal pellets so I'm going to be curious as to how they work and if the smoke flavor/taste is different.

 

[Mannydog]

Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. For the end result and price I pay for the Kirklands, they are certainly a keeper for me.

If it's not a trade-secret, would you mind sharing your recipe for that Parm Jalapeno Meatloaf, please? That sounds delicious!!
Thanks in advance.

 

[C. Keeper]

Agree with the taste and even smell of the smoke produced, so yeah IMHO the pellets do make a difference. I did some HUGE bone in center cut porkchops yesterday for dinner with the Kirklands..........so very good. I am doing my famous jalapeño parmesan meatloaf today on the 590, it's a family favorite every time. For the end result and price I pay for the Kirklands, they are certainly a keeper for me.

Recipe please

 

[SmokeOCD]

 

[Gonefishin]

Maybe thats just personal taste buds? I cant tell a difference...are you using single flavors or "blends".....

I use both, at the moment I have Lumber Jack in hickory, but do get blends when that’s all I can get. Around here in the winter pellets can be a little scarce, mostly Bear Mtn and Pitt Boss, and occasionally LJ.

I do try to get LJ in hickory or cherry, I like the 100% idea, and LJ in particular for the small pellet size.

I figure it’s just me that can’t tell the differnces.

 

[LarryCTN]

I just bought a couple of bags each of Bear Mountain Hickory and Royal Oak Charcoal pellets and plan to mix them 50/50. I've never used the charcoal pellets so I'm going to be curious as to how they work and if the smoke flavor/taste is different.

I am near the end of this same experiment with BM Hickory and Royal Oak Charcoal pellets. I am on the 2nd bag of Royal Oak and BM Hickory has been my every day pellet for a couple years now. While my taste buds allow me to recognize the difference between fine bourbon and the rot gut swill, I would appreciate hearing your reaction after you have formed an opinion of the mixture. I may be like @padlin00 when it comes to tasters......

 

[Motodad1776]

If it's not a trade-secret, would you mind sharing your recipe for that Parm Jalapeno Meatloaf, please? That sounds delicious!!
Thanks in advance.

Absolutely!!

Smoked Parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/3 cup of "fresh" grated Parmesan cheese
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing.

 

[C. Keeper]

Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing.

Thank you @Motodad1776

 

[Mannydog]

Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing.

Can't go wrong with that - very much appreciated!

 

[PickleSmoke]

Absolutely!!

Smoked parmesan jalapeno armadillo loaf "what a friend of mine's kids named it".

2 pounds 80/20 chuck
1 pound fresh ground pork
2 eggs
1 or more medium diced jalapeno's' "I do 2 medium/large".
3/4 cups panko or bread crumbs "I like the Italian seasoned panko".
1/2 half cup of BBQ sauce of choice "I like Stubbs original".
1/2 tbs of seasoning of your choice or more/less to your liking "I like McCormick perfect pinch steak seasoning".

Mix everything together by hand "literally" but don't overmix, I do more of a squeeze and fold method".
I put a light dusting of coarse or flaked salt and cracked pepper on top of meat once formed.
I use a medium aluminum pan that I buy in bulk from Costco, and I make into the shape of an "Armadillo".
I smoke at 250/255F and takes about 2.5 hours
I glaze the top when hits 150F with some thinned out BBQ sauce "I thin with apple juice or AC vinegar".
I pull at an internal of 160F

I have yet to have anyone I have shared with to say "this sucks", so I reckon that's a good thing.

this sounds great, going to add it to the list of to-dos!

I don't see parmesan on the list, is it an ingredient or just in the name? Thanks!

 

[Motodad1776]

this sounds great, going to add it to the list of to-dos!

I don't see parmesan on the list, is it an ingredient or just in the name? Thanks!

Oh damn you're right, good catch and how embarrassing for me!!! FIXED.......

 

[MadDog]

Just bought a bag yesterday. I'll report back when I have had a chance to put them to the test.

 

[kstone113]

I've been using these pellets for a year or so now. I have had no issues with them. I don't know who or what manufacturer makes them but they have been fine for me and for the price, no complaints at all.

I do think good quality pellets "can" make a difference but end of the day, pellet smoke is just different than real hard wood smoke.

I have used the Royal Oaks charcoal pellets in my bullseye(just those) and I did notice a difference. However, for over $1 a lb, I haven't done that since. However, I do use the Royal Oak charcoal pellets when I'm using a smoke tube and add wood chip mixed in. That is my go to for more/better smoke flavor for long cooks.

 

[Motodad1776]

I am still quite smitten with these pellets, hopefully using them for the long haul, with some Bear Mountain thrown in on occasion.

 

[RattleR]

Call me cautious, I did not see the missing thingy but decided to STFU. Looks like a mighty Fine recipe. Maybe I could try it and survive being that is something SWSNBN does for me.

 

[SmokeZilla]

I have been using them since Costco rolled them into their warehouses. I haven’t had any problems with temperature fluctuations as they work will in the Bull. I have noticed a slight decrease in “smoke” flavor (they are on the mild side) but after over 30 cooks with them, I haven’t had any complaints. My “not from the South” friends don’t like a heavy smoke profile, which is great for them. One thing I did notice is that some of the pellets can be pretty long, but there has not been any bridging in my cooker. Another thing I noticed is that the dust levels seem lower than using RT’s Competition Blend or Pit Boss’s different blends (I’ve only tried 3 though). YMMV.

 

[Threadcutter]

I have been using them since Costco rolled them into their warehouses. I haven’t had any problems with temperature fluctuations as they work will in the Bull. I have noticed a slight decrease in “smoke” flavor (they are on the mild side) but after over 30 cooks with them, I haven’t had any complaints. My “not from the South” friends don’t like a heavy smoke profile, which is great for them. One thing I did notice is that some of the pellets can be pretty long, but there has not been any bridging in my cooker. Another thing I noticed is that the dust levels seem lower than using RT’s Competition Blend or Pit Boss’s different blends (I’ve only tried 3 though). YMMV.

I get a little bit of bridging and I can hear the auger periodically snap long pellets. It's not frequent, so I don't worry about it.

I'm very happy with the end result of meats cooked/smoked with Costco pellets in my Bull. I suppose that if I was pursuing medium to heavy smoke, I'd probably buy a stick burner. But, I'm old, lazy and that just seems like too much work. In my book anyway, YMMV....

 

[RTFfan]

Was walking around Costco and saw they now sell Kirkland Signature Pellets. $12.99 for 40 pounds. Has anyone tried them? It says its an Oak Hickory Maple and Cherry blend.View attachment 16088

I have been using then for the past year and really like them. On a different forum a costco rep reached out and stated they are not made by ant major brand but they found a small company to make them for them. No idea if that is true but I will continue to buy them for myself.