Instructions / Assembly

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Pairing wood chips with a specic type of food will depend on the preferences of the user.
This page can be used as a general guideline for acquiring the ideal avor.
• Hardwoods such has hickory, pecan, apple, cherry or mesquite typically burn slower and produce
more smoke over longer periods of time.
• To prolong the burn cycle for wood chips, pre-soak them in a separate bowl of water for at least 30
minutes, and/or wrap the chips in perforated aluminum foil.
• Most smoke avoring occurs within the rst 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
Apple
Almond
Ash
Citrus
Cherry
Fruitwood
Grapevine
Hickory
Maple
Mesquite
Oak
Pecan
Suggested Food
All meats
All meats
Fish and red meat
Pork and chicken
Pork and Beef
Pork, poultry and sh
Poultry, game and lamb
Pork and beef
Pork and Poultry
Beef, chicken and sh
Red meats, game, ribs
and sh
Ribs and red meat
Comments
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.
Produces a sweer smoke with a natural nutty avor.
Very light avor.
Lemon and orange wood produce a light but fruity avor.
Light and fruity avor.
Woods such as peach, pear and plum produce a mild but
sweet smoke with a hint of fruity avor.
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 is aruably the favorite wood for smoking. Hickory
produces a very strong avor so we reccomend starting
slow with this wood.
Light and sweet.
This wood burns very hot so be aware. Much like hickory,
mesquite produces a strong avor.
Another wood that produces a heavy smoke. Start slow
with this wood.
Produces a light smoke that offers a sweet and nutty avor.