To obtain your favorite smoke flavor, experiment 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 woods such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 3" to 4" long and 2" to 1" thick work best. Unless the wood is still green, soak the wood in water for 20 minutes or wrap each piece in foil and tear several small holes in the foil to produce 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 is
Additional flavoring wood should not have to be added during the cooking process, however, it may be necessary when cooking very large pieces of meat. Follow the instructions and cautions below to avoid injury while adding wood and/or charcoal.
Additional charcoal may be required to maintain or increase cooking tem- perature.
NOTE: Dry wood burns hotter than charcoal so you may want to increase the ratio of wood to charcoal to increase the cooking temperature. 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.
1.Remove dome lid by tilting it toward you to allow heat and steam to escape away from your face. Use caution since flames can
2.Wearing oven mitts, remove food from cooking grills, then smoker body from base pan.
WARNING: The water in water pan will be extremely HOT. When lifting smoker body from base pan, use extreme caution and make sure the water pan is securely in place on the three lower support brackets. Keep legs and feet out from under the smoker body to avoid being scalded by hot liquids spilling from water pan. Be extremely careful not to tilt or jar smoker so hot water does not spill out of water pan.
3.Set the smoker body with the water pan aside on a hard, level, non- combustible surface.
4.Stand back a safe distance and use long cooking tongs to lightly brush off ashes on hot coals. Use tongs to add charcoal and/or wood, being careful not to
WARNING: Never add charcoal lighting fluid to hot or even warm coals!
5. Replace smoker body with the water pan on base pan.
WARNING: The water in water pan will be extremely HOT. When lifting smoker body from ground, use extreme caution and make sure the water pan is securely in place on the three lower support brackets. Keep legs and feet out from under the smoker body to avoid being scalded by hot liquids spilling from water pan. Be extremely careful not to tilt or jar smoker so hot water does not spill out of water pan.
6. Replace food on cooking grills then place the dome lid on smoker body.
Flavoring Wood
Adding Charcoal/Wood During Cooking
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