Bulk Smoker Pellets
Lumberjack Pellets
Eleven Lumber Jack smoker pellets, single woods and blends, available in bulk through Uniquely Greener. Every bag is real hardwood, pressed from whole trees with no filler woods and no flavored oils.
Whole trees, not sawdust
Hardwood pellets for pellet grills and smokers, pressed from whole trees chipped green rather than residual mill sawdust.
Nothing added
No filler woods and no artificially flavored oils. Single-species bags are that wood only.
Made in Wisconsin
Produced in northern Wisconsin from regional hardwoods.
100% Cherry Smoker Pellets
Mild fruitwood smoke, a rose-colored finish, and a clean cherry flavor that works on meat, vegetables, and seafood.
Cherry is the wood you reach for when you want smoke that seasons the food instead of covering it. LumberJack 100% Cherry pellets burn clean and put off a light, fruit-forward smoke that leaves poultry and pork with a soft rose color and a sweet finish.
Because the bag is cherry only, the flavor stays consistent from the first handful to the last. It is mild enough for delicate fish and vegetables, and still present enough to carry a whole chicken, a pork loin, or a tray of smoked cheese. Pair it with a simple salt-and-pepper rub when you want the wood to do the talking.
LumberJack presses these pellets from whole cherry trees, chipped green, rather than leftover mill dust. The brand does not add filler woods or artificial smoke oils, so what goes in the hopper is virgin cherry fiber.
Highlights
- 100% cherry hardwood, no filler species and no flavored oils
- Mild, fruity smoke that colors meat a soft rose
- Works across poultry, pork, seafood, and vegetables
- Whole-tree, green-chipped virgin wood fiber
- Made in northern Wisconsin for pellet grills and smokers
Best with: Chicken, turkey, pork chops and loin, salmon, vegetables, and smoked cheese.
100% Hickory Smoker Pellets
The classic barbecue wood: savory, bacon-like smoke that stands up to beef, pork, poultry, and game.
Hickory is the wood most cooks mean when they say something tastes like barbecue. LumberJack 100% Hickory pellets deliver that familiar savory, slightly bacon-edged smoke without blending it down. It is strong enough for ribs and brisket, and still useful on chicken, pork shoulder, and wild game.
If you only keep one flavor in the hopper, this is the one. It is forgiving, widely liked, and easy to season around. Start here if you are new to a pellet grill, then branch into fruitwoods once you know how much smoke your cooker puts out.
The bag is hickory only. LumberJack chips whole trees into green fiber and presses that into pellets, with no filler species and no flavored oils added for taste.
Highlights
- 100% hickory, the benchmark barbecue wood
- Savory smoke that flatters beef, pork, poultry, seafood, and game
- A safe starting point if you are new to pellet cooking
- No filler woods or artificially flavored oils
- Whole-tree virgin fiber, not residual sawdust
Best with: Ribs, pork shoulder, brisket, chicken, burgers, and wild game.
100% Oak Smoker Pellets
High heat and a smooth, medium smoke. Built for searing, burgers, pizza, and long cooks that should not taste like one wood.
Oak is the workhorse. LumberJack 100% Oak pellets are pressed for cooks who want real hardwood heat and a smoke flavor that stays in the background. The profile is smooth and medium: present, but not sweet and not sharp. That makes it a strong choice when the rub, sauce, or cheese should lead.
Use it for weeknight burgers and steaks, for pizza and other high-heat baking on the grill, and for long smokes where you want bark and color without a heavy wood signature. It is also the cleanest way to learn what your pellet grill tastes like before you start blending.
The label means what it says: oak, and only oak. LumberJack does not cut the bag with filler woods or spray on smoke flavor.
Highlights
- 100% oak hardwood, nothing else in the bag
- Strong heat output with a smooth, medium smoke
- A natural fit for burgers, steak, pizza, and baking
- Less sweet than fruitwood, less sharp than hickory
- Virgin whole-tree fiber with no filler or flavored oils
Best with: Burgers, steak, pizza, baking, and neutral long smokes.
Apple Blend Smoker Pellets
Red oak for heat, apple for a mild sweet smoke. A pork, seafood, and cheese blend that will not overpower the food.
Apple on its own can be too light for a long cook. LumberJack Apple Blend solves that by pairing pure apple with red oak, so you get the mild, orchard sweetness of apple and the steady heat of oak in the same hopper.
The smoke stays soft. It is the right bag for pork loin and tenderloin, salmon and other seafood, and cheese that should taste smoked rather than campfire. It also suits poultry when you want fruit notes without the deeper color of straight cherry.
Both woods are virgin fiber from whole trees. There are no filler species and no artificial flavor oils in the blend.
Highlights
- Blend of pure apple and red oak
- Mild, sweet smoke without a weak fire
- A go-to for pork, seafood, and smoked cheese
- Sweeter and lighter than hickory or mesquite
- Virgin hardwood fiber, no flavored oils
Best with: Pork loin, seafood, smoked cheese, and mild poultry cooks.
Char Hickory Smoker Pellets
Hickory and oak with charcoal in the blend, for cooks who want a pellet grill to taste closer to a kettle.
Most pellet bags taste like wood. Char Hickory is built to taste closer to a charcoal cook. LumberJack blends hickory and oak with charcoal so the smoke has that familiar grill-pit edge, and the fire runs hotter than a straight hardwood bag.
Reach for it on burgers, steaks, chicken thighs, and any cook where you miss the kettle. The hickory keeps the flavor in barbecue territory; the oak and charcoal keep the heat up. It is not a subtle bag, so use a lighter wood if the food is delicate.
The hardwood in the blend is the same whole-tree virgin fiber LumberJack uses across the line, pressed without filler woods or flavored oils.
Highlights
- Blend of hickory, oak, and charcoal
- Charcoal-style flavor in a pellet format
- Robust heat for searing and hot-and-fast cooks
- Heavier profile than straight fruitwood
- Hardwood portion is virgin whole-tree fiber
Best with: Burgers, steak, hot-and-fast chicken, and cooks where you want charcoal character.
Competition Blend (MHC) Smoker Pellets
Maple, hickory, and cherry in one bag. Sweet fruitwood balanced against classic barbecue smoke. Their most popular blend.
Competition Blend is the bag LumberJack points to when someone asks what to buy first. Maple and cherry bring a light sweetness; hickory supplies the savory barbecue note underneath. Together they cover more foods than any single wood.
Leave it in the hopper for weeknight chicken, weekend ribs, a pork butt, or a tray of vegetables. The blend is balanced enough that you do not have to swap pellets every time the menu changes, which is why it shows up on so many competition and backyard cooks.
Each wood in the mix is virgin fiber from whole trees, chipped green and pressed without filler species or artificial smoke oils.
Highlights
- Maple, hickory, and cherry: the MHC blend
- Balances sweet fruitwood with classic barbecue smoke
- Built for everyday grilling and competition-style cooks
- Works on beef, pork, poultry, seafood, and vegetables
- Virgin hardwood fiber, no filler woods or flavored oils
Best with: Everyday cooks across beef, pork, poultry, seafood, and vegetables.
Fruitwood Blend Smoker Pellets
Cherry and apple together. Fruity, mild, and sweet. A step up from a single fruitwood when pork and poultry are on the menu.
Fruitwood Blend is cherry and apple pressed together, so the smoke is fruity from two directions: cherry’s deeper fruit and color, apple’s lighter sweetness. The result is mild, fragrant, and easy to overdo only if you run the smoker wide open for hours.
It earns a spot next to pork shoulder and chops, whole chicken and turkey, fish, and grilled vegetables. Use it when guests say they like smoke but do not want the food to taste like a campfire.
LumberJack makes the blend from fruitwood fiber, not from hardwood cut with a fruit flavoring. No filler woods and no artificial oils.
Highlights
- Premium blend of cherry and apple
- Fruity, mild, and sweet, not a heavy barbecue wood
- Strong match for pork, poultry, seafood, and vegetables
- More aroma than straight oak, lighter than hickory
- Virgin fruitwood fiber, no flavored oils
Best with: Pork, poultry, seafood, and vegetables when you want sweet smoke.
Hickory Blend Smoker Pellets
Nearly equal parts oak and hickory. Traditional barbecue smoke, softened just enough to live in the hopper all week.
Straight hickory can dominate a long cook. Hickory Blend cuts that edge with nearly equal oak, so the smoke still reads as barbecue without taking over the rub. Oak also adds a steady, cleaner burn, which is why a lot of cooks treat this as the default bag.
It flatters ribs, pulled pork, chicken, burgers, and most anything else you would put over hardwood. If you are unsure which flavor to load, this is the safer savory choice: familiar, not fussy.
Both sides of the blend are virgin whole-tree fiber. LumberJack does not extend the bag with filler species or add smoke flavor with oils.
Highlights
- Nearly equal parts oak and hickory
- Traditional barbecue smoke, a notch milder than straight hickory
- One of the brand’s most popular blends
- A practical everyday pellet for grill and smoker
- Virgin hardwood, no filler woods or flavored oils
Best with: Ribs, pork, chicken, burgers, and mixed cookouts.
Mesquite Blend Smoker Pellets
Red oak and mesquite for a bold, spicy Southwest smoke. Stronger than hickory, so use it when you want the wood noticed.
Mesquite is the loud wood. LumberJack tempers it with a heavy share of red oak so the fire stays usable, but the smoke is still unmistakably Southwest: spicy, a little tangy, and bigger than hickory. This is the bag for cooks who want the wood to show up on the plate.
It fits classic barbecue and cowboy cuts: brisket, fajitas, burgers, pork, chicken, and lamb. Go lighter on the cook time or the vent if the food is lean or delicate; mesquite builds fast.
The blend is pressed from virgin wood fiber, red oak and mesquite, without filler species or flavored oils.
Highlights
- Hearty dose of mesquite backed by red oak
- Bold, spicy, tangy Southwest smoke
- Best on beef, pork, poultry, and lamb
- Stronger than hickory, not a subtle bag
- Competition-style flavor from virgin hardwood fiber
Best with: Beef, fajitas, pork, poultry, and lamb when you want bold smoke.
Supreme Blend (OHC) Smoker Pellets
Equal parts oak, hickory, and cherry. Heat from the oak, barbecue from the hickory, a little fruit from the cherry.
Supreme Blend is the practical all-rounder on the heat side of the lineup. Equal parts oak, hickory, and cherry means the fire runs hotter than a fruitwood bag, the smoke still tastes like barbecue, and cherry adds a light sweetness and color so the cook does not go one-note.
Load it when the menu jumps around, like steak at high heat followed by chicken or pork at smoke temperature, and you do not want to dump the hopper. It is the blend to choose when heat matters as much as flavor.
All three woods are virgin fiber from whole trees. No filler species, no artificial smoke oils.
Highlights
- Equal parts oak, hickory, and cherry
- Oak for heat, hickory for savory smoke, cherry for fruit and color
- Dual-purpose: grilling and smoking
- Covers most recipes without a hopper change
- Virgin hardwood fiber, no filler or flavored oils
Best with: Mixed menus, hot grills, and smokes that still need real heat.
Pecan Blend Smoker Pellets
Pecan and red oak for a nutty Southern smoke. A favorite on poultry, ribs, brisket, and even pies.
Pecan sits between fruitwood and hickory: sweeter and nuttier than hickory, deeper than apple. LumberJack Pecan Blend pairs that wood with red oak so the bag has real fuel behind the flavor, not just aroma.
It is a natural on poultry, ribs, and brisket, where the nutty smoke reads as Southern without turning bitter. The same mild side makes it a fair bet for smoked pies and desserts if you want to experiment past meat.
The blend is pecan and red oak, pressed from virgin whole-tree fiber with no filler woods and no artificial flavor oils.
Highlights
- Pecan backed by red oak
- Nutty, slightly sweet Southern smoke
- A strong match for poultry, ribs, and brisket
- Mild enough to smoke pies and desserts
- Virgin hardwood fiber, no flavored oils
Best with: Poultry, ribs, brisket, and smoked desserts.
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