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Flavoring Wood
Regulating Heat
Adding Charcoal/Wood
During Cooking
21
To obtain your favorite smoke flavor, ex per i ment 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 3" to 4" long and 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 pro duce more smoke
and prevent the wood from burning too quickly. A lot of wood is not required
to obtain a good smoke flavor. A recommended amount for the Triple
Function Smoker 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.
To increase heat and air circulation, fully open firebox air shutter and
smokestack damper. If increased air circulation does not raise temperature
sufficiently, more wood and/or char coal may be needed. Follow instructions
in "Adding Charcoal/Wood During Cooking" section of this manual.
To maintain the temperature, more wood and/or charcoal may need to be
added 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 tem per a ture. 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.
Additional charcoal and/or wood may be re quired to maintain or
increase cooking tem per a ture.
Step 1
Stand back and carefully open cooking chamber door. Use caution
since flames can flare-up when fresh air suddenly comes in contact
with fire.
Step 2
Wearing oven mitts/gloves, 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, being careful not to stir-up ashes
and sparks.
WARNING:
Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
Step 3
When charcoal is burning strong again, close cooking chamber door.
Adding Charcoal/Wood
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