Vermont Casting 3405BGW - Manual (Page 20)

Adding Wood / Charcoal
To add wood chips before cooking, simply fill the
wood chip box with your choice of flavoring
hardwood chips. The amount and type of wood you
use is entirely up to you. One full box is typically
enough for several hours of smoking. Once the box
is filled, place the lid on top of the box and set the
box in the smoker.
To add wood chips while cooking, we recommend
using tongs or long handled pliers to remove the
box lid and to place the pieces into the wood chip
box without removing the box. It is not
recommended to remove the wood chip box while
the smoker is in operation.
CAUTION! : The wood chip box and lid get very hot. Avoid handling them while in use.
Always wear protective oven mitts when handling hot components.
Cooking Tip – Flavoring wood:
) Small wood chips work best inside the wood chip box.
) Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
) Most fruit or nut tree woods produce excellent smoke flavoring.
) Do not use resinous woods such as pine or plywood. These usually
produce unpleasant flavoring.
) Let your taste be your guide – experiment with different types and
quantities of wood chunks, chips, or sticks. You can even mix woods.
) To produce more smoke and to prevent fast burning, pre-soak the wood
chips in a separate bowl of water for at least 20 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.
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