Assembly Instructions

ENGLISH
18
   
Clen-burnn brbecue wood pellets enerte bout 8200 BTU’s per pound wth ver lttle sh,  low mosture content (5-7%), nd re
crbon neutrl
Brbecue wood pellets re produced b pure rw mterl (swdust) ben pulverzed wth  hmmer-mll, nd the mterl s pushed
throuh  de wth pressure As the pellet s forced throuh the de, t s cut, cooled, screened, vcuumed, nd then bed for consumer
use Chec wth our locl deler for flvors vlble n our re
 
Rch, smo bcon-le flvor Consdered the
“ns of the Woods”
 
Slhtl sweet, but lso trt
Gves  ros tnt to lht mels
 
Stron, tn, spc flvor
Thn Tex-Mex cusne
  
Stron, sweet smoe wth romtc tn
Perfect for red mets
 
Smo, mild sweetness flvor.
Hihl recommended for bin.
 
Perfect blend of sweet, svor, nd trt
Used b mn professonl rllers
 
Sweet nd svor flvor
 
Bold, butter nd smooth flvor
 
Sweet nd erth flvor Alder, Mple nd Pne Blend
 
Rch nd smoe flvor
 
Cherr, Apple nd Mple Blend
 
Pecn , Hcor nd Mesqute Blend
NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
 
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
smoke
ring
) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
 

 
(Very Low)

(Low)

(Medium)
/
(Medium/High)

(High)
Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F 232-260°C / 449-500°F