PK Grills Original PK, Руководство пользователя

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ORIGINAL PK | 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.