Tips On Smoking - Dyna-Glo DGW1904BDP-D Manual De Usuario

TIPS ON SMOKING

Smoking foods is different from grilling foods. Smoking is typically done slowly and at a lower
temperature than grilling. The smoke produced by the wood infuses itself into the meat giving it that
great smoked flavor. Grilling is a much quicker cooking process using higher temperatures.
Always follow the manufacturer's recommendations for cleaning and care. Monitor your fuel
supply, running out of propane halfway through the smoking process isn't fun. Consider purchasing
a spare propane tank as a back-up.
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
flavor. Apple smoke produces an attractive browning effect.
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 Produces a light smoke that offers a sweet and nutty flavor.
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Comments
Mild and sweet flavor with a slight hint of fruity flavor. Each
species of Apple wood should offer a slightly different
Produces a sweet smoke with a natural nutty flavor.
Very light 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 with this wood.
Light and sweet
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 wood.