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PKGO | OWNER’S GUIDE
USE GOOD, DRY WOOD
When cooking with wood the quality of your wood is as important as the
quality of your meat. Use dry wood. Soaked wood burns longer, but the
smoke is less clean. Try Hickory. It’s good with pork, ham and beef and great
for bacon. Use a little hickory at the beginning of longer cooks like brisket
and pork butts, and a small amount of hickory chips/chunks for short cooks.
Too much hickory can bitter out your meat and add too much smoke. Smoke
Note: thin and blue = tasty. Thick and white = bitter.
