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15
M140030/31-01
OPERATION INSTRUCTIONS CONT.
FLAVORING WOOD:
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips
of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite.
Most fruit or nut tree wood may be used for smoke flavoring. Do not use
resinous wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3” to 4” long and 1” to 2” thick work best. Unless the wood
is still green, soak the wood in water for 30 minutes or wrap each piece in foil and
tear several small holes in the foil to pro duce more smoke and prevent the wood
from burning too quickly. A lot of wood is not required to obtain a good smoke flavor.
A recommended amount for the Charcoal Drum is 5 to 6 wood chunks or sticks.
Experiment by using more wood for stronger smoke flavor or less wood for milder
smoke flavor.
Additional flavoring wood should not have to be added during the cooking process.
However, it may be necessary when cooking very large pieces of food. Follow in-
structions and cautions in the “Adding Charcoal/Wood During Cooking” section of
this manual to avoid injury while adding wood.
REGULATING HEAT:
To increase heat and air circulation, fully open air vent. If increased air circulation
does not raise temperature sufficiently, more wood and/or charcoal may be needed.
Follow instructions in “Adding Charcoal/Wood During Cooking” section of this
manual.
To maintain the temperature, more wood and/or charcoal may need to be added
during the cooking cycle.
NOTE:
Dry wood burns hotter than charcoal, so you may want to increase
the ratio of wood to charcoal to increase the cooking temperature. Har
wood such as oak, hickory, mesquite, fruit and nut wood are an excellent
fuel because of their burning rate. When using wood as fuel, make sure
the wood is seasoned and dry. DO NOT use resinous wood such as pine
as it will produce an unpleasant taste.
