A-3
Gas Smoker Cooking Guide
Wood Type:
Hickory
Mesquite
Apple
Oak
Cherry
Maple
Pecan
Alder
Characteristics and Popular Uses:
According to HPBA, the Hearth, Patio & Barbecue Association,
Hickory accounts for 51% of all cooking wood purchases,
making it the most widely wood used. Hickory is very popular in
traditional Southern style barbecue. Use with ribs, brisket,
pork butt, sausage and chicken.
The second most popular wood flavor. Mesquite is a fast, hot
burning wood that imparts a heavy smoked flavor to foods.
Because Mesquite burns fast you will need to refill the Smoker
Drawer more often than with other woods. Also, the high heat
will increase the inside temperature of your smoker. You may
find the heavy taste overwhelming if used for the full smoking
time so try mixing Mesquite and another wood chip variety. Use
with beef ribs, brisket and chicken.
As you would expect, Apple Wood imparts a sweet, fruity flavor to
your smoked foods and can be purchased in many regions
directly from the orchards. Use with chicken, turkey and pork.
Oak produces a smoky aroma and mixes well with other wood
types including hickory, mesquite, apple or cherry. Use with all
foods.
Cherry Wood imparts a sweet, fruity flavor to your smoked foods
and can be purchased in many regions directly from the
orchards. Use it alone or mixed with Oak Wood to smoke
chicken, turkey and pork.
Maple Wood produces a smoldering heat and adds a sweet,
mild flavor to foods. Use with delicate foods including chicken,
fish and vegetables.
Pecan Wood produces a smoldering heat and imparts a less
smoky, mellow flavor. Use it with all foods.
Alder Wood adds a light and aromatic flavor and is popular in
plank cooking today. Use it with salmon, catfish, shrimp,
prawns, chicken and vegetables.
Flavor:
Strong, hearty wood flavor
Heavy smoke flavor
Sweet, fruity flavor
Smoky aroma, mixes well
Sweet, fruity flavor
Sweet, mild smoke
Mellow, rich aroma
Light, aromatic flavor
Smoking Chips Add Heat:
Hot burning smoking chips
(like Mesquite wood) can increase the inside temperature
of your smoker by about 5 to 10 degrees. If the smoking
chips are producing too much heat, reduce the control
knob to low setting or try another type of wood chip.
Pre-soaking of wood chips
may be required so read and
follow the manufacturers instructions for preparing your
smoking chips prior to use.
Note:
It is our experience that many smoking chip
products do not actually produce a smoke but instead
infuses the food with flavor. Please read product labels
carefully and if in doubt, ask your retailer for details.
