Char-Broil 140871 Manual page 10

SMOKING WITH WOOD
For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try
adding wood—chips, chunks, or logs—to the fire. Wood can be layered with charcoal
on the charcoal grate. Chunks are available in a variety of natural flavors, and can be used
alone or in addition to charcoal. As a general rule, any hardwood that bears a fruit or nut is
suitable for cooking. However, different woods have impart different flavors. Experiment
with different wood types to determine your personal favorite. Note that green or fresh-cut
wood can turn food black and tastes bitter. Bark should also be avoided or burned off first
as it contains a high acid content, imparting an acidic flavor.
• Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry, beef, pork
(especially ham), game birds, lamb, and some seafood. Because of it's light character, it
will take more time to get the desired flavor.
• Cherry wood has a sweet mild, fruity flavor. It is a good match for all meats and is one
of the most popular woods for smoking. It makes great smoke rings and can be used in
combination with other woods to produce more complex flavors.
• Hickory wood creates a sweet, yet strong flavor much like bacon. The smoke can be
pungent, but it adds a nice, strong flavor to many cuts of meat. It is especially popular
with pork and ribs.
• Mesquite wood has a strong and earthy flavor that is ideal for most red and dark meats.
Mesquite burns hot and fast, easily complimenting the flavor of many meats.
Please refer to the SMOKING WOOD FLAVOR CHART for an idea on which wood flavors will
work best for smoking certain foods. These are only guidelines. As you gain experience,
you will have your own personal preferences.
10 GB