•
After 20 minutes, set your temperature to your desired smoking temperature. By now, your wood chips
should be producing ample smoke.
•
Place your food into the smoker and get smoking!
Wood Types for Smoking
•
Always use a hardwood that has been seasoned for at least 6 months.
•
We recommend using Pecan, Hickory, White Oak, Apple, or Mesquite wood.
•
Never use any resinous wood such as Pine or Cedar as it will produce an unpleasant taste.
Note
: It is not necessary to soak the wood prior to smoking - hardwoods have natural moisture in the
wood that will release in the smoker as it heats up.
Refilling your Smoker Box
When your smoker box has finished smoking, follow the steps below:
•
Open the smoker door using the handle.
•
Remove the smoker box and remove the used wood chips. Be sure to empty your used wood chips into
a metal container. Extinguish all the wood chips by pouring water over them.
•
Refill the smoker box with the favorite wood chips.
•
Insert the smoker box back into the smoker.
•
Follow smoking instructions under Smoking 101.
Wood Flavor Guide
WOOD SMOKING FLAVOR GUIDE
Wood Type
Smoking Characteriscs
Meats or Vegetables Used With
Acacia
Same Family as Mesquite
Good with most meats, especially beef and
all vegetables
Alder
A sweet, musky smoke traditionally used in
meat from the Northwest
Good with fish, pork, poultry and light meat
game birds. Great to use with salmon
Almond
A nutty and sweet smoke flavor
Good with all meats
Apple
Sweet but dense fruity smoke flavor
Strongest of all the fruitwoods. beef, poultry,
game birds and pork
Apricot
The flavor is milder and sweeter than Hickory
Good with most meats
