Vent-a-Hood 812-3450-0 (Hickory) - Manual (Page 14)

To obtain your favorite smoke flavor, experiment by using chunks,
sticks or chips of flavor producing wood such as hickory, pecan, apple,
cherry, or mesquite. Most fruit or nut tree wood may be used for
smoke flavoring. Do not use resinous wood such as pine as it will
produce an unpleasant taste.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best.
Unless the wood is still green, soak the wood in water for 30 minutes
or wrap each piece in foil and tear several small holes in the foil to pro-
duce more smoke and prevent the wood from burning too quickly. A
lot of wood is not required to obtain a good smoke flavor. A
recommended amount for the Grill King is 5 to 6 wood chunks or
sticks. Experiment by using more wood for stronger smoke flavor or
less wood for milder smoke flavor.
Additional flavoring wood should not have to be added during the
cooking process. However, it may be necessary when cooking very
large pieces of food. Follow instructions and cautions in the “Adding
Charcoal/Wood During Cooking” section of this manual to avoid injury
while adding wood.
Flavoring Wood
13
Step 5
Place cooking grill on grill support lips. Use charcoal tray adjusters to
position charcoal grate to desired cooking level.
WARNING: Always wear oven mitts/gloves when adjusting cooking
levels to protect your hands from burns.
NOTE: Do not fully close side air vents and lid unless trying to cool the
grill down or suffocate a flame.
Step 6
Place food on cooking grill and close grill lid. Adjust the side air vents
to regulate cooking temperature.
Step 7
By closing the side air vents more, the burning intensity is slowed.
Always use a meat thermometer to ensure food is fully cooked
before removing from grill.
Step 8
Allow grill to cool completely, then follow instructions in the “After-
Use Safety” and “Proper Care & Maintenance” sections of this
manual.