Picking pellets is all about flavor intensity and what you’re cooking. Here’s a quick guide you can use as a starting point:

• Bold woods (hickory, mesquite): Stronger smoke that may suit beef, pork shoulders, and ribs.
• Medium woods (oak): Versatile, steady burn that can pair with most proteins and veggies.
• Fruit woods (apple, cherry, maple): Milder, sweeter notes that often work well for poultry, pork, seafood, and vegetables.
• Pecan: A nutty, medium profile that many home cooks enjoy with poultry and pork.
• Blends: Balanced, all-purpose options for mixed menus or everyday grilling.
• Charcoal-infused blends: A touch of classic charcoal character for burgers and steaks.

Taste is personal, so consider starting with a blend and experimenting. You can filter by wood type and bag size on Walmart.com to compare options.

It varies a lot based on how and where you cook. Pellet use depends on:

• Temperature: Low-and-slow typically uses fewer pellets per hour than high-heat searing.
• Grill efficiency and size: Larger or less insulated grills may use more fuel.
• Weather: Wind and cold conditions can increase consumption.
• Pellet type: Different woods and blends can burn at slightly different rates.

A practical approach is to check your grill’s manual for an estimated hourly burn rate, then plan from there. Keeping the lid closed when possible and storing pellets dry can help maintain consistency. If you cook often or do long cooks, keeping an extra bag on hand can be helpful. Walmart offers multiple bag sizes so you can stock up as needed.

Costs can differ by location, grill design, and how you cook. A helpful way to compare is to look at cost per cook rather than fuel type alone:

• Pellets: Your cost depends on how many pounds you use per session. Pellet grills also use a small amount of electricity for the auger and fan.
• Propane: Your cost depends on how many hours a cylinder lasts at your typical settings.

To estimate, track a typical cook (time and temperature), then divide your fuel purchase by the number of cooks it supports. Maintenance, proper preheating, and cooking with the lid closed can help either fuel go further. Results vary, so choose what fits your cooking style and flavor preferences.

Both terms usually refer to food-grade hardwood pellets designed for cooking, but bags may emphasize different benefits:

• Grilling pellets: Often blended for a steady, clean burn that supports a wide temperature range.
• Smoking pellets: May spotlight single species or bolder blends to highlight specific smoke profiles.

The key is to look for food-grade, hardwood pellets intended for grills and smokers. Avoid heating pellets (for home heaters), as they are not made for cooking. Most food-grade pellets work for both low-and-slow smoking and higher-heat grilling within your grill’s capabilities. Check your grill’s manual for compatibility and follow manufacturer guidelines for best results.

Moisture is the enemy of pellets. To keep them in good shape:

• Seal them up: After opening, roll and clip the bag or move pellets to an airtight bin.
• Choose a dry spot: Store in a cool, low-humidity area, off the ground and out of direct sunlight.
• Check condition: If pellets swell, crumble, or feel spongy, they may not feed or burn well.
• Rotate stock: Use older pellets first so they aren’t exposed to air for long.
• Safety: Keep pellets away from open flames and heat sources, and out of reach of children and pets.

Good storage can help pellets perform more consistently from cook to cook.