Great Lakes Renewable Energy, Inc.
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We are an actual manufacturing plant that uses real trees and
processes them into our products.
We are not a co-bagger that simply relies on another manufacturer
that may use residue products impossible to tract to their original
origins.
A wood BBQ pellet is a small, 1 inch long, 1/4 inch diameter piece of
hardwood. Because of their small size, wood pellets burn cleanly and
quickly to a fine ash. Wood pellets burn at about 8,500 BTUs per
pound. Wood pellets come in a wide variety of “flavors” ranging from
hickory and oak to cherry, apple or maple. The pellets in a normal
pellet grill are fed from a storage hopper to a burning box at a
controlled rate. This rate is adjustable based on whether you want a
high temperature for grilling or a low temperature for smoking.
Because of the automated feed of the wood pellets you can literally
turn the unit on, give it 10 to 15 minutes to heat up, and be ready to
grill in almost no time. This makes it as convenient as a gas grill but
with the added flavor of hardwood cooking. Automation is also great
when it comes to smoking. You can smoke for hours in a temperature
controlled environment with little work from you. It is also virtually
impossible to get a flare-up on a pellet grill.
On high a pellet grill will consume about 2 pounds per hour. This would
be the temperature you grill steaks and burgers at, You probably
wouldn’t want to have the unit running for a full hour. On the smoke
setting it will consume about 1/2-pound per hour so if you plan on
smoking for 10 hours you will use 5 pounds of pellets.
processes them into our products.
We are not a co-bagger that simply relies on another manufacturer
that may use residue products impossible to tract to their original
origins.
A wood BBQ pellet is a small, 1 inch long, 1/4 inch diameter piece of
hardwood. Because of their small size, wood pellets burn cleanly and
quickly to a fine ash. Wood pellets burn at about 8,500 BTUs per
pound. Wood pellets come in a wide variety of “flavors” ranging from
hickory and oak to cherry, apple or maple. The pellets in a normal
pellet grill are fed from a storage hopper to a burning box at a
controlled rate. This rate is adjustable based on whether you want a
high temperature for grilling or a low temperature for smoking.
Because of the automated feed of the wood pellets you can literally
turn the unit on, give it 10 to 15 minutes to heat up, and be ready to
grill in almost no time. This makes it as convenient as a gas grill but
with the added flavor of hardwood cooking. Automation is also great
when it comes to smoking. You can smoke for hours in a temperature
controlled environment with little work from you. It is also virtually
impossible to get a flare-up on a pellet grill.
On high a pellet grill will consume about 2 pounds per hour. This would
be the temperature you grill steaks and burgers at, You probably
wouldn’t want to have the unit running for a full hour. On the smoke
setting it will consume about 1/2-pound per hour so if you plan on
smoking for 10 hours you will use 5 pounds of pellets.
About BBQ wood Pellet grills
FLAVORS AVAILABLE
AVAILABLE IN BOTH 20LB BAGS AND 40LB BAGS CHECK OUR LOW PRICES AT THE FACTORY IN HAYWARD, WI |
Disclaimers:
There is no known nationally recognized
test criteria for "Food Grade" BBQ Pellets.
Our pellets are 100% Wood with no
additives of any kind.
We do not use any wood flavor
oils/lubricants as based in the following
US Patent.
Flavored wood pellet with wood oil
United States Patent 7517371
The present invention relates to flavored
wood pellets and a method of making
flavored wood pellets. The wood pellets
of this invention include wood particles,
lubricant, and wood oil. Another aspect of
the invention is a method that includes
mixing wood particles with lubricant and
wood oil, heating the mixture, and
forming the mixture into pellets.
Application Number:
10/924430
Publication Date:
04/14/2009
Filing Date:
08/23/2004
Export Citation:
Click for automatic bibliography
generation
Assignee:
Traeger Pellet Grills, Inc. (Wilsonville,
OR, US)
Primary Class:
426/314
Other Classes:
44/590, 44/550
International Classes:
C10L5/00; C10L5/14; C10L5/40;
A23B4/052
What are the health effects of wood
smoke pollution?
Although pellet grills are designed to
burn with high efficiency,smoke resulting
from improperly burned wood contains
many chemical substances that are
considered harmful such as hazardous
air pollutants (HAPs), fine particle
pollution (ash), and volatile organic
compounds (VOC).
PROPANE
INHALATION
This product is a simple asphyxiant. In
high concentrations it will displace
oxygen from the breathing
atmosphere, particularly in confined
spaces. Signs of asphyxiation will be
noticed when oxygen is
reduced to below 16%, and may occur in
several stages. Symptoms may include
rapid breathing and
pulse rate, headache, dizziness, visual
disturbances, mental confusion,
incoordination, mood changes,
muscular weakness, tremors, cyanosis,
narcosis and numbness of the
extremities. Unconsciousness
leading to central nervous system injury
and possibly death will occur when the
atmospheric oxygen
concentration is reduced to about 6% to
8% or less.
WARNING: The burning of any
hydrocarbon as a fuel in an area without
adequate ventilation may result
in hazardous levels of combustion
products, including carbon monoxide,
and inadequate oxygen levels,
which may cause unconsciousness,
suffocation, and death.
CHARCOAL
The emission concentrations of a
number of aromatic volatile organic
compounds (VOCs) and carbonyl
compounds were quantified during the
combustion of commonly used
barbecue charcoal. The concentrations
of VOC and carbonyls were determined
by gas chromatography coupled with
thermal desorption and HPLC method,
respectively. The analysis of VOC
emission concentrations showed that
toluene (116 ± 444 ppb) was the most
abundant. On the other hand, the
carbonyls were dominated by
formaldehyde (275 ± 477 ppb) and
acetaldehyde (126 ± 229 ppb). A line of
evidence indicates that the emission
patterns of these pollutants are
associated with the diverse nature of raw
materials and the processes involved in
their production. Although emission
concentrations of target compounds were
in most cases below the permissible
exposure limits (PEL), a proper
regulation against the use of BBQ
charcoal is needed to reduce potential
health risks associated with its use.
Reference:
Ehsanul Kabira, Ki-Hyun Kima,
Corresponding Author Contact Information,
E-mail The Corresponding Author, E-mail The
Corresponding Author, Ji-Won Ahna, One-Feel
Honga and Jong Ryeul Sohnb
aDepartment of Earth & Environmental
Sciences, Sejong University, Seoul, 143-747,
Republic of Korea
bDepartment of Environmental Health, Korea
University, Seoul, 136-703, Republic of Korea
Received 10 February 2009;
revised 16 September 2009;
accepted 16 September 2009.
Available online 23 September 2009.
There is no known nationally recognized
test criteria for "Food Grade" BBQ Pellets.
Our pellets are 100% Wood with no
additives of any kind.
We do not use any wood flavor
oils/lubricants as based in the following
US Patent.
Flavored wood pellet with wood oil
United States Patent 7517371
The present invention relates to flavored
wood pellets and a method of making
flavored wood pellets. The wood pellets
of this invention include wood particles,
lubricant, and wood oil. Another aspect of
the invention is a method that includes
mixing wood particles with lubricant and
wood oil, heating the mixture, and
forming the mixture into pellets.
Application Number:
10/924430
Publication Date:
04/14/2009
Filing Date:
08/23/2004
Export Citation:
Click for automatic bibliography
generation
Assignee:
Traeger Pellet Grills, Inc. (Wilsonville,
OR, US)
Primary Class:
426/314
Other Classes:
44/590, 44/550
International Classes:
C10L5/00; C10L5/14; C10L5/40;
A23B4/052
What are the health effects of wood
smoke pollution?
Although pellet grills are designed to
burn with high efficiency,smoke resulting
from improperly burned wood contains
many chemical substances that are
considered harmful such as hazardous
air pollutants (HAPs), fine particle
pollution (ash), and volatile organic
compounds (VOC).
PROPANE
INHALATION
This product is a simple asphyxiant. In
high concentrations it will displace
oxygen from the breathing
atmosphere, particularly in confined
spaces. Signs of asphyxiation will be
noticed when oxygen is
reduced to below 16%, and may occur in
several stages. Symptoms may include
rapid breathing and
pulse rate, headache, dizziness, visual
disturbances, mental confusion,
incoordination, mood changes,
muscular weakness, tremors, cyanosis,
narcosis and numbness of the
extremities. Unconsciousness
leading to central nervous system injury
and possibly death will occur when the
atmospheric oxygen
concentration is reduced to about 6% to
8% or less.
WARNING: The burning of any
hydrocarbon as a fuel in an area without
adequate ventilation may result
in hazardous levels of combustion
products, including carbon monoxide,
and inadequate oxygen levels,
which may cause unconsciousness,
suffocation, and death.
CHARCOAL
The emission concentrations of a
number of aromatic volatile organic
compounds (VOCs) and carbonyl
compounds were quantified during the
combustion of commonly used
barbecue charcoal. The concentrations
of VOC and carbonyls were determined
by gas chromatography coupled with
thermal desorption and HPLC method,
respectively. The analysis of VOC
emission concentrations showed that
toluene (116 ± 444 ppb) was the most
abundant. On the other hand, the
carbonyls were dominated by
formaldehyde (275 ± 477 ppb) and
acetaldehyde (126 ± 229 ppb). A line of
evidence indicates that the emission
patterns of these pollutants are
associated with the diverse nature of raw
materials and the processes involved in
their production. Although emission
concentrations of target compounds were
in most cases below the permissible
exposure limits (PEL), a proper
regulation against the use of BBQ
charcoal is needed to reduce potential
health risks associated with its use.
Reference:
Ehsanul Kabira, Ki-Hyun Kima,
Corresponding Author Contact Information,
E-mail The Corresponding Author, E-mail The
Corresponding Author, Ji-Won Ahna, One-Feel
Honga and Jong Ryeul Sohnb
aDepartment of Earth & Environmental
Sciences, Sejong University, Seoul, 143-747,
Republic of Korea
bDepartment of Environmental Health, Korea
University, Seoul, 136-703, Republic of Korea
Received 10 February 2009;
revised 16 September 2009;
accepted 16 September 2009.
Available online 23 September 2009.
SAFEST BBQ Fuel
- Non Explosive
- Easy to carry safe to drop
- Not soaked in igniter's
- Non hazardous ignition
- 100% Pure wood
| " Barbecue like a professional on the first day! Award winning flavored meats in your backyard. " |
SPECIFICATION
PELLET DIA 1/4"
PELLET LENGTH < 1-1/2"
MOISTURE CONTENT <8%
DENSITY 39-44LBS/CU. FT.
% WOOD FIBER 100%
PELLET DIA 1/4"
PELLET LENGTH < 1-1/2"
MOISTURE CONTENT <8%
DENSITY 39-44LBS/CU. FT.
% WOOD FIBER 100%
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| BBQ Brochure click to download |
| LINK TO OUR OTHER BBQ GRILLING PELLETS WEBSITE www.bbqgrillingpellets.com |
Lumber Jack "Maple Flavored" takes
first place "in pork" at the Greenville
Project Host BBQ
cook-off on 5/6/2011
http://scbarbeque.com/
first place "in pork" at the Greenville
Project Host BBQ
cook-off on 5/6/2011
http://scbarbeque.com/
Royall Grills are very proud of our all American made wood pellet
grills/ smokers. Think how we must feel now that our top of the
line 3000 took 1st in pork “Out Of the Box”. Taking 1st is already
more bragging rights then most folks will ever be able to claim.
But right “Out Of the Box”! That says it all…
Brad Kay is a championship BBQer and if he can take a grill out
of the box and take 1st place in anything is quite an
accomplishment in itself. Think what he can do with a few cooks
under his belt and after he learns how well the Royall cooks.
Think what you can do, the mind boggles with delicious
possibilities.
grills/ smokers. Think how we must feel now that our top of the
line 3000 took 1st in pork “Out Of the Box”. Taking 1st is already
more bragging rights then most folks will ever be able to claim.
But right “Out Of the Box”! That says it all…
Brad Kay is a championship BBQer and if he can take a grill out
of the box and take 1st place in anything is quite an
accomplishment in itself. Think what he can do with a few cooks
under his belt and after he learns how well the Royall cooks.
Think what you can do, the mind boggles with delicious
possibilities.
| TO ORDER GO TO OUR OTHER SITE |