Bear Mountain 2-Pack All Natural Wood Pellets for Smoker, Grill & BBQ, 20 Lbs, Cherry - Premium Hardwood Barbecue Pellets for Indoor and Outdoor Grilling

Received my order, ALL THREE bags in perfect condition. The sellers were great. They alerted me to the multiple boxes and I got tracking numbers. I have no complaints about their customer service.... I most definitely will buy from them again and recommend them to anyone looking for good pellets. And unlike some of the other reviews, BMP have never caused a problem with my smoker but then again, I don't have a thin aluminum smoker (Trager)... BMP work amazing in my Lone Star Grill.

I am really impressed with these Bear Mountain oak wood pellets. They burn incredibly clean with minimal ash buildup, which makes cleanup a breeze. The oak flavor is fantastic, it gives a solid, classic wood-fired taste that pairs perfectly with just about any meat, especially brisket and beef roasts, without being overpowering. The pellets are well-compressed with very little dust in the bag, meaning they feed smoothly through the auger without any jamming. Highly recommend this 2-pack for anyone looking for reliable, high-quality smoker pellets!

Here’s a thought on cherry wood. Most folks overlook it completely. Walk into barbecue discussions online - Reddit threads, grill enthusiast pages - and all you hear is hickory this way, oak that way, nothing but post oak, or mesquite when things turn reckless. Quietly, in the background, cherry stays ignored. These Bear Mountain pellets might just shift how people see it. One Saturday, a twenty-pound sack caught my eye when the hickory didn’t show. Fine, I thought, why not try cherry wood instead. That weekend called for slow-smoked pork shoulder. A set of St. Louis ribs waited too. Could the flavor shift matter much? Very. That’s what it turned into. Not just a little, but deep down clear. A shift that lingers like the first bite of something forgotten yet known. There’s no returning after this kind of change. A solid start means reliable pellets. Every piece matches the next, packed tight without breaking apart or leaving debris behind. Most overlook how crucial that consistency really is. Uneven pieces throw off the burn rate, leading to wild heat swings and unpredictable smoke levels - either overwhelming or barely there. Built tough through three decades of doing one thing right - wood that burns true. Every piece here is solid hardwood, nothing else sneaked in. Dry stuff lights fast, stays lit, unlike damp junk left sitting somewhere warm and wet too long. Real fire starts quick when the log knows its job. One thing stood out - the bag made it through shipping without crumbling to dust. Anyone who has bought pellets online knows that moment when you open the box and see what looks like a disaster inside. What makes cherry wood different? It steps back when needed. Unlike hickory or mesquite - woods that push forward, loud and insistent - cherry holds its ground quietly. While others crash through the taste like uninvited guests, it waits. There’s restraint in how it behaves. Flavor unfolds without force. That gentle fruit-tinged haze slips quietly into the background, lifting the meat’s own voice instead of shouting over it. What comes through is exactly what belongs - seared edges, seasoned crust, juicy depth - each note held together by a quiet warmth beneath. Not every smoke needs to roar; sometimes a whisper ties it all together. That crust on the pork butt? Cherry smoke made it dark red, shiny, almost polished. Cutting in revealed a wide band of rosy meat hugging the edge - clean, even, about as thick as a coin. Taste wasn’t sugary, just gently rich, with smoke that lingered without stinging. My father-in-law, man who's lived beside wood fires longer than most people live at all, paused mid-bite. Then again. Two times he asked how I got it that way. I pointed to the bag. Silence came from him. Still, he returned for another serving. Victory stands. Fresh off the grill, St. Louis style - salt, pepper, nothing else. Two twenty-five degrees holds steady, five hours pass without foil. Cherry wood smoke weaves through slow heat, finds every ridge by mid-cook. Four hours in, the surface turns a rich rust shade, slick under light. Not just tasty, it’s visual bait - folks reach for phones before forks. A single taste told the story - sweetness from the cherry wrapping around the richness of pork fat like it was meant to be there. Sure, hickory works well with meat. Nobody argues that. Yet when cherry meets pork, something else happens entirely. That time I smoked a flattened chicken at 325 degrees, cherry wood proved just right. Delicate poultry needs care - go heavy on the smoke and it drowns everything fast. Instead, cherry brought out a rich golden-brown hue, so even the skin looked like something styled for print. A whisper of sweetness curled through the smoke, gentle enough to let spices stay in charge. Skin crackled with each cut. Inside, moisture stayed locked tight. Each mouthful carried that soft fruity hint without shouting over the rest. Honestly, nothing else will do for my next one. Starting my cook on the Recteq, these pellets held steady without hiccups - temps stayed flat, they lit cleanly, and hardly any ash clogged the burn cup. Though made for that model, Bear Mountain says they work just fine across big-name pellet grills, also pairing well with gas or charcoal units when paired with a smoke tube. A single twenty-pound sack covered three full sessions, leaving scraps behind, fitting neatly into what feels like fair cost for volume. Buying several bags at once shifts the math further in your favor, lowering each one's individual hit to the wallet. Cherry wood? Maybe you’ve ignored it too long. Suddenly, everything tastes better. Bear Mountain shows up sharp, steady, crafted without shortcuts. Smoke rolls out smooth, rich, deep in color and flavor like few blends manage these days. Now it sits ready at all times, pulled just as often as oak when handling brisket, swapping in for hickory whenever boldness feels right. The pile shrinks fast - quicker than expected - since success keeps pulling you back to fire and meat, weekend after weekend. Not a complaint. More like proof.

Solid product. Gets the job done for a bit less. Burns perfectly in Z Grill. Plenty of smoke yielding great flavor to ribs or brisket. Less ash cleanup in flame pot compared to similar more expensive brands. At least for me.

Very smokey and flavorful. Perfect for grilling a variety of meats and veggies. Perfect for BBQ chicken and smoked salmon.