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Types of wood to use for smoke:
•
Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory , White Oak, Apple, Alder or Mesquite.
•
Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the wood that will release in the
smoker as it heats up. In a smoker, soaking the wood chips may prolong the life of the wood chips but it will also take longer to produce
smoke so we will leave that decision up to you.
Smoke Directions
WOOD FLAVOR
POULTRY
FISH
HAM
BEEF
PORK
LAMB
Hickory
Pungent, smoky, bacon-like flavor
Mesquite
Sweet and delicate flavor
Alder
Delicate, wood smoke flavor
Pecan
Bold and hearty flavo
r
Maple
Sweet, subtle flavor
Apple
Sweet, delicate flavor
Cherry
Sweet, delicate flavor
Smoking meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large cut
of meat. A meat hook does not knock any rub or sauce off of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot cooking grid/large pieces of meat and assist in adding water and wood chips.
Aluminum Foil
When meat has desired color, wrap in aluminum foil to keep meat from getting darker.
WOOD SMOKING GUIDE FOR MEATS
