Distform MySmoker Instrucciones De Uso página 24

2. Select the wood
Each wood adds a characteristic aroma to the smoked food. However, it is easier to
distinguish between them in slow and long smoking sessions.
Woods to avoid:
Not all woods are appropriate for smoking; they should have low resin content
and be very dry to facilitate preservation.
• Resinous woods such as pine and spruce produce an acrid flavor and may cause
indigestion when consumed.
• Other non-recommended woods: elm, eucalyptus, sycamore, sequoia
Woods appropriate for smoking:
• Fruit tree wood: apple, cherry, apricot, orange, peach, plum, pomelo, lemon,
pear
• Hard, commonly used woods for smoking: oak, beech, walnut, alder, pecan,
mesquite, maple
Although a great variety of woods are used for smoking, our favorites are cherry,
apple, and oak.
Fish
Poultry
Pork
Lamb
Steak
Vegetables
Cheeses
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Cherry Apple Oak