18
OPERATION
OPERATION
OPERATION
OPERATION INSTRUCTIONS
INSTRUCTIONS
INSTRUCTIONS
INSTRUCTIONS
SMOKING WOODS
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Adding smoking woods to your CHARCOAL GRILL is an easy and effective way to
create wonderful flavor combinations for all types of grilled, barbecued, or slow
smoked foods. Wood chips are typically used for shorter cooking times, where
chunks are better for longer cooking times.
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When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from
a
tree that bears a nut, fruit, or berry. The most popular and widely available smoking
woods are hickory and mesquite. Hickory imparts a milder flavor, where mesquite is
more intense. Other common wood varieties are oak, apple, pecan, cherry, etc.
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It is important to never use pine, cedar, or kiln dried wood – and any smoking woods
should be well cured. Green wood still contains all the sap and moisture needed to
keep the tree alive, and will impart a super strong-tasting smoke that will turn your
foods black. Also, when you try burning green wood, it is hard to reach a good
temperature, because all the moisture inside the wood almost puts the fire out while
it’s burning. Well-cured wood lights easily, maintains cooking temperature, and
produces a great tasting smoke flavor that isn’t too strong.
The amount of smoke flavor imparted to your food can be controlled by not just
the type of wood you use (whether a mild wood or more intense), but also by
the length of time the meat is smoked. Barbecuing typically adds more smoke
flavor to food than grilling, due to the longer cooking times.
You can also
control the amount of smoke flavor by wrapping meats in aluminum foil for part
of the cooking process.
Cook meat for
½
to 2/3 of the total cooking time, or
until it looks to the perfect color.
Then wrap the meat in foil and finish cooking
the meat until done.
