Sorry I missed this post. I use traeger pellets exclusively now but have tried others with mix reviews.
Bbqers delight struggled to get temps hot but had a great aroma on low and slow. They say they are 100% wood flavour of whatever wood you get. I went with peach and it makes sense because they didn’t work on high heat.
Lumberjack pellets worked but they were really small small compared to other brands.
So so now I am a Traeger pellet user. I love the stuff from Costco. The gourmet blend of hickory maple and cherry. Very nice aroma and hits the meat with some great smoke.
Then my guess would be to try a brine next time. Of course there are all kinds of recipes for this and you can use your preferences to find one you think you will like. Buttermilk brines are very simple and not too costly.
Sorry if my post lead you in the wrong direction and Thanks to all that posted!
We have no problem with the taste of our birds using the spatchcock method. We just can’t seem to get the tenderness they get. When picking or pulling one of their birds she very seldom uses a knife or utensil of any kind. It just pulls apart very easy. I’ve cooked at lower temps 275° and I’ve cooked at the higher range 375°ish. I get about the same result. I usually use 10-12 lb turkey and 4-5 lb chicken. I know the turkeys have been frozen as we thawed them out. The chickens were not frozen when bought but my guess they might have been at some point.