Texas barbeques
game, and most vegetables
Oak
Medium smoky flavor
Beef, wild game, pork, chicken. Can mix
with apple, cherry, or hickory.
Peach
Light sweet taste with a strong wood flavor
Poultry, game birds, pork
Pear
Light sweet taste with a strong wood flavor
Poultry, game birds, pork
Pecan
Sweet and nutty. Similar to hickory but not as strong.
Provides a rich flavor. Burns at a lower temperature –
works well for smoking foods at lower heat
Chicken, fish, lamb, pork, cheese. Can
mix with oak wood.
Internal Temperature for Smoking Meat (All temperatures states in Farenheit)
Meat type
Rare
Medium-Rare
Medium
Well-Done
Beef
120°F
130°F-135°F
140°F-145°F
160°F+
Lamb
135°F
140°F-145°F
160°F
165°F+
Poultry
Cook all poultry at 170°F. Poultry is don when the juices run clear
Pork
Not applicable
Not applicable
160°F
170°F
WARNING: Never use construction lumber or wood meant to build furniture. These types of wood can be treated with chemical
and can cause sickness and destroy your smoker.
Remember to not use more than 8 ounces of wood. The wood box must always be closed and placed back in the smoker in the
proper position.
Use aluminum foil to line the bottom of the smoker. Punch a hole in the foil through the drain hole. This allows the drippings to
drain out. Use the drip pan to catch any meat drippings by putting it under the drain hole.
CAUTION! IF THE DRAIN IS CLOGGED, IT CAN CAUSE GREASE TO COLLECT ON THE SMOKER FLOOR AND
THIS CAN CAUSE A FIRE.
