Dyna-Glo DGU505BAE Mode D'emploi page 12

Pairing wood chips with a specific type of food will depend on the preferences of the user.
This page can be used as a general guideline for acquiring the ideal flavor.
• Hardwoods such has hickory, pecan, apple, cherry or mesquite typically burn slower and produce
more smoke over longer periods of time.
• To prolong the burn cycle for wood chips, pre-soak them in a separate bowl of water for at least 30
minutes, and/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.
Here's a list of the most popular smoking woods and a little information about each.
Type of Wood
Apple
Almond
Ash
Citrus
Cherry
Fruitwood
Grapevine
Hickory
Maple
Mesquite
Oak
Pecan
Suggested Food
All meats
All meats
Fish and red meat
Pork and chicken
Pork and Beef
Pork, poultry and fish
Poultry, game and lamb
Pork and beef
Pork and Poultry
Beef, chicken and fish
Red meats, game, ribs
and fish
Ribs and red meat
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Comments
Mild and sweet flavor with a slight hint of fruity flavor.
Each species of apple wood should offer a slightly different
flavor. Apple smoke produces an attractive browning effect.
Produces a sweer smoke with a natural nutty flavor.
Very light flavor.
Lemon and orange wood produce a light but fruity flavor.
Light and fruity flavor.
Wood such as peach, pear and plum produce a mild but
sweet smoke with a hint of fruity flavor.
Grapevine wood produces a lot of smoke. A little wood goes
a long way. It produces a tart flavor that has a hint of fruit.
Hickory produces a very strong flavor so it is recommended
to start using only a little amount.
Light and sweet.
This wood burns very hot so be aware. Much like hickory,
mesquite produces a strong flavor.
Another wood that produces a heavy smoke. Start slow
with this wood.
Produces a light smoke that offers a sweet and nutty flavor.