Dyna-Glo DGSS1382VCS Manual Del Usuario página 20

• Small wood chips work best inside the wood chip tray.
• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.
• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl
of water for at least 30 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 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
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 sweet smoke with a natural nutty flavor.
Lemon and orange wood produce 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 is arguably the favorite wood for smoking. Hickory
produces a very strong flavor so we recommend starting slow
This wood burns very hot so be aware. Much like Hickory,
Mesquite is very popular and produces a strong flavor.
Another wood that produces a heavy smoke. Start slow with this
Produces a light smoke that offers a sweet and nutty flavor.
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Comments
Very light flavor.
with this wood.
Light and sweet.
wood.