This article details an experiment comparing two Asmoke pellet grills, the AS350 and the AF300, while exploring the impact of combining wood chips with pellets to enhance smoke flavor. The primary difference between the grills is lid height, with the AS350 offering more space for larger cuts of meat. The experiment utilizes chicken wings as the test subject, seasoned consistently with SPG (salt, pepper, garlic powder), to isolate the effects of the pellet and wood chip mixture. One grill uses only apple pellets, serving as a control, while the other incorporates a blend of apple pellets and Jack Daniel's whiskey barrel chips. The goal is to determine whether adding wood chips significantly improves the smoky flavor profile, while also assessing the potential risks of auger jamming associated with this technique.The experiment initially encountered challenges with auger jamming due to the size of the wood chips used. After switching to smaller wood chips, successful results were achieved. The comparative analysis focuses on the resulting smoke flavor, skin crispness, and overall cooking performance of the chicken wings, providing insights into the optimal balance between flavor enhancement and the avoidance of grill malfunctions. The findings offer valuable information for those seeking to enhance their pellet grilling experience by incorporating wood chips, with recommendations for future experiments involving lower temperatures and larger cuts of meat.
Pros And Cons
- Cooked wings crispier and darker than AS350, imparted more smoke flavor when used with smaller wood chips.
- Slower to heat up, potentially due to the wood chips.
- Auger jammed when using a mix of pellets and larger wood chips, preventing proper operation.
Read more: 10 Best Electric Smoker Wood Chips for Delicious BBQ
The Asmoke Grill Showdown: AS350 vs. AF300
This experiment focuses on comparing two Asmoke pellet grills: the AS350 and the AF300. The main difference lies in the lid height; the AS350 boasts a taller lid, accommodating larger cuts of meat. However, both grills generally offer similar cooking performance. This comparison will be based on a chicken wing cook-off.
The goal is to determine the effect of combining wood chips with pellets on smoke flavor enhancement. We'll test this using Apple pellets in one grill (AS350) and a mix of Apple pellets and Jack Daniel's whiskey barrel chips in the other (AF300). Each grill will cook approximately six to seven chicken wings.
The Risks and Rewards of Mixing Pellets and Chips
Combining pellets and wood chips can enhance smoke flavor, but it carries risks. Overly large wood chips can jam the auger, causing malfunctions. This experiment is not an endorsement of this technique; always proceed with caution.
The chosen Jack Daniel's chips are relatively small to minimize auger jamming. This is crucial because large wood chips can significantly affect the performance of the smoker. The experiment will focus on using small, manageable wood chips to balance flavor enhancement and risk.
Setting Up the Experiment: Pellet and Chip Loading
The AS350 grill is loaded solely with Apple pellets. The AF300 grill receives a mix of four cups Apple pellets and four cups Jack Daniel's chips. The chicken wings are pre-seasoned uniformly with SPG (salt, pepper, garlic powder) for consistent results.
The mixing process involves combining the pellets and chips thoroughly in a bucket before adding them to the AF300 hopper. This ensures even distribution and minimizes the chances of auger jams. The AS350 is primed with just apple pellets.
Experiment Failure and Course Correction
The initial experiment with the AF300 failed. Error 3 indicated that the fire wasn't hot enough, likely due to the auger being jammed by the wood chips. The experiment was halted and restarted.
A course correction involved using smaller wood chips (Cameron's smoking wood chips) better suited to the Asmoke auger. These smaller chips are intended to mitigate the jamming issue that occurred with the previous batch of chips.
Second Attempt and Results
A second attempt was made with smaller wood chips and the AS300. This time, the combination of Apple pellets and Oak wood chips seemed to perform better, achieving the desired temperature more consistently.
The chicken wings were cooked at 300°F, which caused the skin of those cooked with the combined pellets and chips to be crispier and darker than those cooked with pellets alone. However the skin was not crispy enough on the AS350, indicating that a lower temperature might have been beneficial.
Taste Test and Conclusion
A taste test revealed a significant difference. The wings cooked with the pellet and chip mix (AS300) possessed a noticeable smoky flavor, while those cooked with pellets alone (AS350) lacked this characteristic. The AS300 wings also had crispier skin.
The experiment shows the potential for enhanced smoke flavor by adding small wood chips to pellets. However, it's crucial to use appropriately sized chips to avoid auger jams. Future experiments will explore lower temperatures (225-250°F) and larger cuts of meat to further refine the process and results.