March 26, 2012
To add wood chips before cooking, simply fill the wood
chip/water pan with your choice of flavoring hardwood chips.
The amount and type of wood you use is entirely up to you. One
full pan is typically enough for several hours of smoking. Once
the pan is filled, set the pan in the smoker and cover with lid.
To add wood chips while cooking, we recommend using tongs or
long handled pliers to remove the pan lid and to place the pieces
into the wood chip pan without removing the pan. It is not
recommended to remove the wood chip/water pan while the
smoker is in operation.
Cooking Tips – Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Let your taste be your guide – experiment with different types and quantities of wood chunks, chips, or sticks. You can even mix woods.
• To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate bowl of water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically not necessary unless extra smoke flavoring is desired.
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