Full Product Manual
21
Smoking foods is different from grilling foods. Smoking is typically done slowly and at a lower temperature
than grilling. The smoke produced by the wood infuses itself into the meat giving it that great smoked flavor.
Grilling is a much quicker cooking process using higher temperatures.
• Small wood chips work best inside the wood chip tray.
• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.
• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl
of water for at least 30 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the rst
hour is typically not necessary unless extra smoke avoring is desired.
Here's a list of the most popular smoking woods and a little information about each.
Type of Wood Suggested Food Comments
Apple All meats
Mild and sweet avor with a slight hint of fruity avor. Each
species of Apple wood should offer a slightly different avor.
Apple smoke produces an attractive browning effect.
Almond All meats Produces a sweet smoke with a natural nutty avor.
Ash Fish and red meat Very light avor.
Citrus Pork and chicken Lemon and orange wood produce light but fruity avor.
Cherry Pork and beef Light and fruity avor.
Fruitwood Pork, poultry and sh
Wood such as Peach, Pear and Plum produce a mild but sweet
smoke with a hint of fruity avor.
Grapevine Poultry, game and lamb
Grapevine wood produces a lot of smoke. A little wood goes a
long way. It produces a tart avor that has a hint of fruit.
Hickory Pork and beef
Hickory is arguably the favorite wood for smoking. Hickory
produces a very strong avor so we recommend starting slow
with this wood.
Maple Pork and poultry Light and sweet.
Mesquite Beef, chicken and sh
This wood burns very hot so be aware. Much like Hickory,
Mesquite is very popular and produces a strong avor.
Oak Red meats, game, ribs and sh
Another wood that produces a heavy smoke. Start slow with this
wood.
Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty avor.
TIPS ON SMOKING