“...Nancy has more than a decade of experience with pellet grills. She’ll teach you how to get maximum performance out of your grill.” --Steven Raichlen, award-winning cookbook author and host of Barbecue University, Primal Grill, Project Smoke, and Project Fire If you're looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavor that enhances the texture and taste of your BBQ dishes. With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to guide for healthy, competition-level results, you'll be making lower-carb versions of all your BBQ favorites for summer picnics, backyard BBQs, and family pitch-ins. This book features: • 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides • Full-color photography of mouth-watering recipes • Expert advice on how to choose the best wood pellets for grilling and smoking • A temperature guide to help you cook foods to the desired doneness • Nutritional data that includes carbs, calories, total fat, fiber, and protein

This book takes the reader on a journey from the moment that raw wood material enters the factory to the final pellet consumption. It starts by reviewing biomass application and its role for the future development of renewable energies, discussing different biomass conversion methods as alternatives to direct utilization. The second chapter then comprehensively examines densification processes, with a focus on the pelleting process. Chapter three further elaborates on the pelleting process, including an overview of the pellet structure and properties, and the history of this process. The subsequent chapters provide a detailed account of the production process from raw material delivery to final distribution, addressing the chemical and physical quality, and presenting measurement methods and standards. In the final chapters, the authors describe in detail the pellet combustion process and emissions.

First Published in 2010. Routledge is an imprint of Taylor & Francis, an informa company.

This book provides a practical description of the technology of pellet production on the basis of renewable sources as well as the utilization of pellets. The author explains what kinds of biomass are usable in addition to wood, how to produce pellets and how to use pellets to produce energy. Starting with the basics of combustion, gasification and the pelletizing process, several different technologies are described. The design, planning, construction and economic efficiency are discussed as well. The appendix gives useful advice about plant concepts, calculations, addresses, conversion tables and formulas.

Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker. Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy. If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

In the agriculture, forestry, the primary and secondary wood working industry there are considerable resources of raw materials which can only be used in a rational manner for energetic purposes. Due to requirements from the users. one of the most retinal way of utilization is to make pellets with high density and specific energy content. Making pellets of 6-8 mm diameter, their utilization in furnaces allows an almost fully automated operation with high thermal efficiency. This book describes both the theoretical and practical aspects of pellet production including material requirements and preparation, pressing technologies, quality requirements, burning properties, investments and the overall economy of pellet production.

Prepared to help potential small-scale manufacturers of densified biomass fuel with preliminary investment, processing, and local market decisions.