Before purchasing a new grill or smoker, consider the various features of the equipment and select the type and size of grill or pit which will give you the desired results.

Always use full lengths of wood which fit in the pit. We have found that 2 to 3 sticks of wood (7" to 15" depending on the size of the fire box) will usually maintain the desired heat and bed of coals for excellent cooking. Allow the wood to be reduced to non-flaming coals. This will provide a steady and consistent heat and smoke source . See tips on changing wood in a smoker.

Utilize full lengths of wood (7" to 15" depending upon the size of the grill). Allow the wood to be reduced to a nice bed of coals. If the bed is made up of mostly coals, then some 'flaming' of the wood is acceptable, and possibly preferable for preparing crispy or flame-kissed pieces of meat.

You can achieve the same results as with the larger smokers by creating coals from smaller lengths of wood (5" to 7" sticks) and/or larger wood chunks (3" x 3") placed on top of the starter charcoal. Utilize chunks or chips placed on top of the charcoal heat. To achieve greater amounts of smoke and longer lasting wood, soak the chunks of wood for approximately 12 to 24 hours prior to use. Insurance: Have enough dry wood to use if needed.















CHARACTERISTICS OF "SMOKING WOODS'
Types of Wood	Unique smoke characteristics of the wood and flavor produced.	Types of Meat
Oak	This is an excellent wood for smoking large pieces of meat for great lengths of time. You will find it assertive but always pleasant. Oak is probably the most versatile of all hardwoods. The smoke flavoring goes exceptionally with a brisket. It will generally produce a medium to heavy (but seldom overpowering) flavor.	Briskets Roasts Chops Steaks
Pecan	Located in abundance in the Southwest, this wood produces a medium fruity taste and is the choice of many professional chefs. Pecan will burn cool and offer a richness of character. You will not be disappointed. It can be likened to a smoother version of hickory. It may be used for longer lengths of time for smoking larger pieces of meat, such as briskets and pork roasts.	Briskets Roasts Chops Steaks Fish Poultry
Hickory	It has been said that hickory is the King of woods and is prevalent in the Southern regions of the country. Care should be used when cooking with this wood. It will produce a sweet to strong, hearty taste. Hickory is perfect for ribs and pork shoulders. It also enhances any red meat or poultry. It is milder than mesquite, however.	Red Meats All Ribs Poultry
Apple	This tree indigenous to the Northwest United States produces a mild and fruity type of taste. Others say it makes meat taste slightly sweet and fruity. It is mild enough for chicken and turkey. It may also be used for flavoring a ham.	Chicken Turkey Fish Ham
Alder	This tree originates on the West Coast of the United States and generally produces a light, delicate to sweet-mild taste. It is the traditional wood used for smoking salmon, particularly in the Pacific Northwest of the United States. Alder works on most any fish.	Salmon Other Fish Poultry
Cherry	Cherry produces a similar taste to apple. produces a very mild and fruity flavor. You will probably find the meat tasting somewhat sweet as well. If you can find cherry, it will be mild enough for chicken, turkey and fish. Use it with flavoring a ham.	Salmon Other Fish Poultry
Maple	Maple is generally located in the Northeast United States. It is mildly smoky and mates well with poultry, ham and vegetables. When used, it will produce a sweet and light taste.	Poultry Ham Vegetables
Mesquite	Extra care needs to also be used with this mystical wood. Over the past decade, it has gained particular favor in the area of fajitas.The flavor can become strong very quickly. It is best used for grilling where the smoke does not actually penetrate the meat. Small portions may be used when smoking if other wood is utilized as the primary heat source.	Chicken Beef Fish
Grape	Grape wood is traditionally from the California vineyards. It offers a more delicate flavor than the typical hardwoods and is most often recommended for use with both fish and poultry. The smoke is a light flavor similar other fruit woods.	Chicken Fish
Over time, we have received inquires from our many visitors as to whether or not it is ok to use this type of wood or that type. The answer lies mostly in the fact whether or not the wood is a hardwood instead of a softwood. Some of the many different, exotic if you will, types of wood are as follows: Guava, Almond, Walnut, Peach, Cherry, Apricot

CAUTION: NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN WOOD. THEY ARE UNACCEPTABLE FOR GRILLING OR SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND RESINS. ONLY USE HARDWOODS FOR SMOKING AND GRILLING.

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