Pellets are made by compressing wet sawdust into small rods, about a half an inch long. Food-grade pellets contain no binders, glue or adhesives, and when they get wet they revert to sawdust immediately. Some smokers use pellets as the main fuel. For both flavor and heat, pellets do well, especially in competition barbeque. That’s because they can be fed into the fire in a very controlled manner, usually by an auger. Pellet cookers can be regulated with a thermostat, making them very controllable. They also burn very hot and clean.