Use and Care Manual

• 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.

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 flavor with a slight hint of fruity flavor. Each

species of Apple wood should offer a slightly different

flavor. Apple smoke produces an attractive browning effect.

Almond All meats Produces a sweet smoke with a natural nutty flavor.

Ash Fish and red meat Very light flavor.

Citrus Pork and chicken Lemon and orange wood produce light but fruity flavor.

Cherry Pork and beef Light and fruity flavor.

Fruitwood Pork, poultry and fish

Wood such as Peach, Pear and Plum produce a mild but

sweet smoke with a hint of fruity flavor.

Grapevine Poultry, game and lamb

Grapevine wood produces a lot of smoke. A little wood

goes a long way. It produces a tart flavor that has a hint of

fruit.

Hickory Pork and beef

Hickory is arguably the favorite wood for smoking. Hickory

produces a very strong flavor so we recommend starting

slow with this wood.

Maple Pork and poultry Light and sweet

Mesquite Beef, chicken and fish

This wood burns very hot so be aware. Much like Hickory,

Mesquite is very popular and produces a strong flavor.

Oak

Red meats, game, ribs

and fish

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 flavor.

TIPS ON SMOKING