Pit Boss doesn’t just make popular pellet grills, they also have a very large pellet mill operation. That allows them to make different pellet blends to go with their grills.

With their new pellet innovation called Build-a-Blend, you’re the one that’s controlling the blend. Like a backyard chemist, you can go with 50% oak, 40% apple, and 10% mesquite, to get the desired smoke profile on your food. Are you grilling steaks? Dial up the mesquite for some extra flavor.

The way it works is the different wood species can be purchased separately or together in a Build-a-Blend pellet set. Oak is the base for all the flavor profiles because of its mild flavor and its burning characteristics.

From there, you can mix the different types of wood together in a 5 gallon bucket to pour into your pellet hopper. If you’re fortunate enough to have a Pit Boss Competition Series Grill, it will do the mixing for you.

Pit Boss offers each of the following Build-a-Blend options for $9.99 each.

• Oak Base, 20lb Bag – This is what it all starts with
• 100% Applewood Pellets, 5lb box – Light intensity that adds some fruity flavor
  • Light smoke intensity adds a light, fruity flavor that elevates every cook without overpowering your food
• 100% Cherry Pellets, 5lb box – Medium smoke intensity with mild fruity flavor
• 100% Mesquite Pellets, 5lb box – Heavy smoke intensity for that West Texas flavor
• 100% Hickory Pellets, 5lb box – Medium smoke, with a strong aroma

Rather than buying each individually, they also offer them in suggested blends that retail for $29.99. I’m including the descriptions from Pit Boss because it takes me back to when Elaine Benes worked on the J. Peterman catalog.

• Sweet & Savory – 50% Oak/10% Mesquite/40% Apple that’s suggested for chicken
  • Orchard-sweet apple wraps the meat in mellow fruitwood smoke, and just a touch of mesquite adds a savory, bold edge that keeps every bite interesting
• Bold & Beefy – 50% Oak/10% Mesquite/40% Hickory that’s suggested for beef cuts
  • Hearty hickory layers on that classic bacon-y depth, and a kick of mesquite adds a bold, savory edge that keeps every bite interesting.
• Sweet & Fruity – 50% Oak/25% Cherry / 25% Apple that’s suggested for pork
  • Bright cherry brings a sweet pop and rosy smoke ring, and finally the apple rounds it out with soft orchard sweetness that keeps every bite interesting
• Rich & Robust – 50% Oak/25% Cherry /25% Hickory that’s suggested for brisket specifically
  • Bold hickory drives deep, savory smoke into the bark, and the sweet cherry hardwood flavor softens the edges

Fall’s setting in on a crisp Sunday afternoon in Bar Harbor, Maine. You’re wearing a thin flannel button down that’s holding onto the last breaths of summer. The memory of Jill’s party over Labor Day weekend plays in your mind as you’re enveloped with thick, bold, mesquite smoke and a whisper of apple that subtly lets you know it’s complex.

For pellets aren’t merely fuel. They’re the lifeblood of refined barbecue flavors. The aroma draws your guests closer, leading them to inquire about your secrets of the pit. You just smile though, straighten your cuff, and sip your Weller 12, neat, in a decorative crystal glass.