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Smoking woods are used to impart flavor onto the food you are cooking. There are various types of woods
available with various degrees of flavor. There is no right or wrong with reference to the wood selected and
instead it comes down to personal preference. Hint: There is nothing wrong starting with good ole hickory. Its
flavor is in-between being too mild and too harsh and is therefore a good starter wood.
Smoking woods can be purchased in either chips, chunks, or larger wood pieces like mini logs. The smaller
the pieces, the faster they burn up but the easier it is to get them to burn. The larger the pieces, the longer
they last but the more difficult to get them burning good. Sometimes a mix of large and small pieces is a
good idea as that can yield some faster smoke from the smaller pieces but then some sustained smoke from
the larger ones.
Soaking the wood chunks can enrich the smoke one receives off of the wood by creating a longer smokier
burn. The wood can be place directly onto the coal bed when smoking. The hinged cooking grids can be
used to add smoking chips while the grids are in place. Remember to use heat resistant gloves while working
around a hot grill.
WARNING: Every part of the grill will be hot during and for a period of time after use. Use caution, keep
children away from the grill, and always use gloves and protective clothing during use. Never touch the
Kamado body while in use.
Take caution when removing/handling anything that has been inside the grill. The cooking accessories, cooking grids and
inner trays, optional rotisserie parts, etc. will be extremely hot.
Always use protective gloves and never allow others in close proximity of the grill when handling the hot parts of the
grill.
The use of smoking woods:
Tips and precautions while grilling:
Blaze Outdoor Products Instructional Book
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