Full Product Manual

TIPS ON SMOKING

Pairing wood pellets 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.

• Wood pellets made from hickory, pecan, apple, cherry or mesquite typically burn slower and

produce more smoke over longer periods of time.

• Do not pre-soak the pellets before use.

Here's a list of the most popular smoking woods and a little information about each.

Type of Wood Pellet 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

Cherry Pork and Beef Light and fruity avor.

Hickory Pork and Beef

Hickory is aruably the favorite

wood for smoking. Hickory

produces a very strong avor

so we reccomend starting slow

with this wood.

Maple Pork and Poulrty Light and sweet.

Mesquite Beef, Chicken, and Fish

This wood burns very hot so

be aware. Much like hickory,

mesquite produces a strong

avor.

Competition Blend

Red Meats, Game. Ribs and

Fish

Blend of fruitwoods &

hardwoods for sweet, spicy &

savory avor. Use these pre-

mixed pellets when in doubt.

Pecan Ribs and Red Meat

Produces a light smoke that

offers a sweet and nutty avor.