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Flavoring Wood
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 wood such as pine as it will produce an unpleasant taste.
Wood chunks or sticks 7 to 10 cm (3
” to 4”) long and 2 to 4 cm (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 produce more smoke and prevent the wood from burning too quickly. Only a few
pieces of wood are required to obtain a good smoke flavor. A recommended amount for the grill 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.
Regulating Heat
To increase heat, add more wood and/or charcoal. Follow instructions in
“Adding Charcoal/Wood During Cooking”
section of this manual.
To maintain the temperature, you may need to add more wood and/or charcoal 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 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.
The amount of food determines the amount of lump charcoal or charcoal briquette to be
used. Add charcoal gradually and observe the grilling temperature via the temperature
gauge. Adding too much charcoal into the grill at a time may raise the burning temperature
rapidly and cause damages to the grill.
Adding Charcoal/Wood During Cooking
Additional charcoal and/or wood may be required to maintain or increase cooking temperature.
Step 1
Stand back and carefully open the grill lid. Use caution since flames can flare-up when fresh air
suddenly comes in contact with fire.
Step 2
Wearing oven mitts/gloves to lift up the cooking grates and place them on a clean and non-combustible
surface. DO NOT touch the grates by hand.
Step 3
Stand back a safe distance and use long cooking tongs to lightly brush aside ashes on hot coals. Use
cooking tongs to add charcoal and/or wood to charcoal grates, being careful not to stir-up ashes and
sparks. If necessary, use your Charcoal Chimney Starter to light additional charcoal and/or wood and
add to existing fire.
WARNING
Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe
burns.
