Pellet storage question

Like the rest I leave mine in the hopper, but my grill is under my patio in a spot where it can't get wet. I use my grill so often there hasn't been time for an issue. I am south Louisiana and humidity or condensation has yet to form in the hopper. I keep my extra pellets in 20 qt sterile gasket boxes. I have been using these for years for all sorts of stuff and they just so happen to hold a little over 20 pounds of pellets and fit under my grill. I can fit 3 under there but 2 fit nicely with room to spare.

Link: 20qt Sterilite Gasket Box
So even with the humidity there you don’t get moisture in the plastic container?
 
I have yet to see it. I have been using them in my shop and patio for several years just to keep things clean and organized. I store some electrical devices in them and they are all fine. The seal on top is foam so it isn't absolutely air tight, and the walls are not insulated so there is no biodome type effect if that is what you are asking. Now, I am sure if you put something damp or wet in there and close it up the moisture will be retained for some time. I just like them because I know the rain won't or water hose spray won't get into them. When they get too dusty for my liking I hose them off.
 
I did some messing around yesterday just to show everyone. I can get the griddle and two boxes under the pit.
 

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Mmmm... Pig hot sauce...
It is basting sauce made in my home town. We have our own BBQ style here with sauces unique to my area. I have been all over and have never encountered anything similar. Growing up my grandfather and the other old men all made their own seasonings, sauces just for basting, and sauces for coating. Jack Miller's and Kary's Roux went commercial with the sauce. I just buy their BBQ sauces instead of making my own. My grandfather didn't leave behind any recipes and his mental health was failing when we tried to get him to teach us. Never take your elders for granted folks. They will not always be here. Get their stories and methods on paper while you can!

Any way here are links to my hometown goodies: https://karysroux.com/ ; https://www.jackmillers.com/ These sauces lend themselves best to chicken, pork, and burgers. They go great on top of a sausage poboy as well.

Mr. Kary invented and patented the process for commercially making Roux which has ran out. That is why until recently they had the only commercially available roux. Tony Chachere was just down the road from us. He had the vision to go to market with his seasoning blend. . Everyone here made their own mix here at that time and never thought about selling it commercially. Jack Miller's seasoning is very close to my grandfather's mix.

This store will ship you actual Cajun smoked meats not overly commercialized and processed stuff: https://www.teetsfoodstore.com/
Despite what is out there Andouille sausage uses beef casings and is more coarsely ground than our other sausage.
 
It looks like mostly a vinegar base. Is that how you'd describe the taste?
The basting sauce? It is savory, a little spice, light vinegar, rendered chicken fat maybe. It is oily and will harden up in the frig. It has a very light hint of crab boil minus the clove taste. I am pretty sure they use some of the same essential oils. It is really good chicken and pork.

The BBQ sauce is savory as well. Light on the tomato flavor, some vinegar, onion, worcestershire, some sweetness but not much, a little tang. I am pretty sure the sweet is from white sugar not brown as brown sugar is not that popular in Cajun cooking. I don't know what else to say. It is completely different than the, well, what we call, redneck or yankee BBQ sauce. You will not find a refrigerator in my parish without a jar of Jack Millers or Pig Stand BBQ sauce. If I am cooking pork fingers, Boston butts, chicken quarters, or whole chicken it is going on there and generously. I wont eat those any other way. To me it is just that much better on those meats than the other kinds of BBQ sauce. We also use it as a sandwich spread for burgers or anything you feel like making a sandwich with off the pit. I reserve the other types of BBQ sauce for ribs, brisket, and chuck roast.
 

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Just opened a bag of Pit Boss Apple pellets from Lowes and it had a lot of wood slivers and junk in it. Very disappointing. Will try other brands, no more Pit Boss pellets for me!
 
I wonder if handling makes a difference? The pb apple I've used have been fine.
 
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