Dyna-Glo DGSS700BPW, Manual

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TIPS ON SMOKING
Pairing wood pellets with a specific type of food will depend on the preferences of the user.
This page can be used as a general guideline for acquiring the ideal flavor.
• 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 flavor with a
slight hint of fruity flavor. Each
species of apple wood should
offer a slightly different flavor.
Apple smoke produces an
attractive browning effect
Cherry Pork and Beef Light and fruity flavor.
Hickory Pork and Beef
Hickory is aruably the favorite
wood for smoking. Hickory
produces a very strong flavor
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
flavor.
Competition Blend
Red Meats, Game. Ribs and
Fish
Blend of fruitwoods &
hardwoods for sweet, spicy &
savory flavor. Use these pre-
mixed pellets when in doubt.
Pecan Ribs and Red Meat
Produces a light smoke that
offers a sweet and nutty flavor.