Full Product Manual
14
Pairing wood chips with a specic 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.
TIPS ON SMOKING
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.
Here's a list of the most popular smoking woods and a little information about each.