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USING WOOD PELLET FUEL
They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit
food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood
pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.
Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is
pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged
for consumer use. Check with your local dealer for flavors available in your area.
HICKORY BLEND
Rich, smoky bacon-like flavor. Considered
the “Kings of the Woods”
CHERRY BLEND
Slightly sweet, but also tart. Gives a rosy
tint to light meals.
MESQUITE BLEND
Strong, tangy, spicy flavor. Think Tex-Mex
cuisine.
WHISKEY BARREL BLEND
Strong, sweet smoke with aromatic tang.
Perfect for red meats.
APPLE BLEND
Smoky, mild sweetness flavor. Highly
recommended for baking.
COMPETITION BLEND
Perfect blend of sweet, savory, and tart.
Used by many professional grillers.
NOTE: Always store wood pellets in a dry area. Avoid 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.
COOKING GUIDELINES
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.
STYLE OF
COOKING
HOT SMOKING
(Very Low)
ROAST
(Low)
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(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
POULTRY
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 77°C / 170°F
Turkey
(whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Chicken
(whole)
1.36-2.26 kg / 3-5 lbs.
Grill 1 - 1.5 hours
Drumsticks, Breasts
0.45 - 0.86 kg / 1 - 1½ lbs.
Grill 30-60 minutes
Small Game Birds
0.45 - 0.86 kg / 1 - 1½ lbs.
Grill 30-45 minutes
Duck
1.36-2.26 kg / 3-5 lbs.
Roast or grill 2 - 2.5 hours
