34
To obtain your favorite smoke flavor, ex per i ment by using chunks,
sticks or chips of flavor producing wood such as hickory, pecan, apple,
cherry, or mesquite. Most fruit or nut tree wood may be used for
smoke flavoring. Do not use resinous wood such as pine as it will
produce an unpleasant taste.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best.
Unless the wood is still green, soak the wood in water for 30 minutes
or wrap each piece in foil and tear several small holes in the foil to
pro duce more smoke and prevent the wood from burning too quickly.
A lot of wood is not required to obtain a good smoke flavor. A
recommended amount for the Barrel is 5 to 6 wood chunks or sticks.
Experiment by using more wood for stronger smoke flavor or less
wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the
cooking process. However, it may be necessary when cooking very
large pieces of food. Follow instructions and cautions in the “Adding
Charcoal/Wood During Cooking” section of this manual to avoid injury
while adding wood.
Flavoring Wood
Step 7
Wearing oven mitts/gloves, place the cooking grills on support lips of
cooking chamber.
WARNING:
Always wear oven mitts/gloves when adjusting cooking
levels to protect your hands from burns.
Step 8
Place food on cooking grills and close grill lid.
Always use a meat
thermometer to ensure food is fully cooked before removing from
grill.
Step 9
Allow grill to cool completely, then follow instructions in the
“After-Use Safety” and “Proper Care & Maintenance” sections
of this manual.
Regulating Heat
To increase heat and air circulation, fully open smokestack damper. If
increased air circulation does not raise temperature sufficiently, more
wood and/or char coal may be needed. Follow instructions in “Adding
Charcoal/Wood During Cooking” section of this manual.
To maintain the temperature, more wood and/or charcoal may need to
be added during the cooking cycle.
NOTE: Dry wood burns hotter than charcoal, so you may want to
increase the ratio of wood to charcoal to increase the cooking
tem per a ture. Hardwood such as oak, hickory, mesquite, fruit and
nut wood are an excellent fuel because of their burning rate.
When using wood as fuel, make sure the wood is seasoned and
dry. DO NOT use resinous wood such as pine as it will produce
an unpleasant taste.
INS_810-3002-M_INS_810-3002-M 10/18/11 11:21 AM Page 35
