Tips On Smoking. Dyna-Glo DGSS1382VCS-D, DGSS1382VCS, DGSS1382VCS-DC

• 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

Suggested Food

All meats

All meats

Comments

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.

Ash

Citrus

Fish and red meat

Pork and chicken

Very light flavor.

Lemon and orange wood produce light but fruity flavor.

Cherry

Fruitwood

Grapevine

Hickory

Maple

Mesquite

Oak

Pecan

Pork and beef Light and fruity flavor.

Pork, poultry and fish

Poultry, game and lamb

Pork and beef

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.

Pork and poultry

Beef, chicken and fish

Red meats, game, ribs and fish

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.

Ribs and red meat Produces a light smoke that offers a sweet and nutty flavor.

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SUGGESTED SMOKING AND MEAT TEMPERATURES

Smoking Temperatures

Accurate smoking temperatures are critical for safely cooking food when meat probes are not available. Please understand that using the factory installed temperature gauge is an acceptable tool for smoking food; but it’s not always the ideal means of measuring the most accurate smoking temperature because internal smoker temperatures can vary between the top and bottom cooking grates. Also keep in mind that the probes used on most gauges are designed to measure the temperature at the tip of the temperature probe and not the overall temperature of the smoker.

Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when the food is cooked to the minimum temperature required for safe consumption.

Please refer to the chart below for cooking temps.

SUGGESTED SMOKING TEMPERATURES

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Meat, Poultry, Fish

Beef, veal and lamb

(pieces and whole cuts)

Medium-rare

Medium

Well done

225°F (107.2°C)

225°F (107.2°C)

225°F (107.2°C)

145°F (63°C)

160°F (71°C)

170°F (77°C)

Pork (pieces and

whole cuts)

Pork

(ham, pork loin, ribs)

225 - 240°F

(107.2 - 115.6°C)

160°F (71°C)

Ground meat and meat mixtures

(burgers, sausages, meatballs, meatloaf, casseroles and mechanically tenderized beef)

Beef, veal (including

mechanically tenderized), lamb and pork

Poultry (chicken & turkey)

250 - 300°F

(121 - 149°C)

250 - 300°F

Pieces

Whole

Fish

Shellfish (shrimp, lobster, crab, scallops, clams, mussels and oysters)

Poultry

(chicken, turkey, duck)

250°F (121°C)

240°F (115.6°C)

Seafood

225 - 240°F

(107.2 - 115.6°C)

225 - 240°F

(107.2 - 115.6°C)

160°F (71°C)

165°F (74°C)

165°F (74°C)

185°F (85°C)

158°F (70°C)

165°F (74°C)

Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Game

Chops, steaks and roasts

(deer, elk, moose, carribou/reindeer, antelope and pronghorn)

Well done 170°F (77°C)

Bear, bison, musk ox walrus, etc.

225°F (107.2°C)

Large Game

250 - 300°F

(121 - 149°C)

Small game

165°F (74°C)

Rabbit, muskrat, beaver, etc.

225 - 240°F

(107.2 - 115.6°C) 165°F (74°C)

Ground meat and meat mixtures

Ground venison and sausage

Ground Meat

250 - 300°F

(121 - 149°C)

250 - 300°F

(121 - 149°C)

165°F (74°C)

165°F (74°C)

Game birds/waterfowl

(wild turkey, duck, goose, partridge and pheasant)

Whole

Breasts and roasts

Thighs, wings

Stuffing (cooked alone or in a bird)

250°F (121°C)

250°F (121°C)

250°F (121°C)

250°F ( 121°C)

180°F (82°C)

165°F (74°C)

165°F (74°C)

165°F (74°C)

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