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Adding Wood / Charcoal
To add wood chips before cooking, simply fill the wood
chip box with your choice of flavoring hardwood chips. The
amount and type of wood you use is entirely up to you.
One full box is typically enough for several hours of smok-
ing. Once the box is filled, place the lid on top of the box
and set the box in the smoker.
To add wood chips while cooking, we recommend using
tongs or long handled pliers to remove the box lid and
place the pieces into the wood chip box without removing
the box. It is not recommended to remove the wood chip
box while the smoker is in operation.
CAUTION! : The wood chip box and lid get very hot.
Avoid handling them while in use. Always wear protective
oven mitts when handling hot components.
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 flavor-
ing.
☞ 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 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 neces-
sary unless extra smoke flavor is desired.