Instructions / Assembly
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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.
Here's a list of the most popular smoking woods and a little information about each.
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 sweer smoke with a natural nutty avor.
Ash Fish and red meat
Very light avor.
Citrus Pork and chicken
Lemon and orange wood produce a light but fruity avor.
Cherry Pork and Beef
Light and fruity avor.
Fruitwood Pork, poultry and sh
Woods 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 aruably the favorite wood for smoking. Hickory
produces a very strong avor so we reccomend 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 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.