LyfeTyme Pit Information

Frequently Asked Questions
How do I season my pit?
What kind of wood should I use?
How much wood should be used?
What temperature do I use?
What is hook on bottom of pit for?
How do I adjust the heat?
What is the difference in BBQ and Smoking?
Where do I find the serial number?

Tips on use and maintenance
Seasoning your pit for the first time
Cooking on your pit for the first time
Taking Care of your pit

Cookbook
Appetizer
Sauce
Beef
Poultry
Pork
Fish and Seafood
Vegetables
Side Dishes
Woods as flavoring agents

Frequently Asked Questions

How do I season my pit?

Build a small fire, using charcoal or wood, then add wood that has been soaked in water. Create all the smoke you can, keeping it going for about four to five hours. This will season the inside of your pit and "tighten" the paint. We recommend the use of dry, well seasoned wood only. Using wood that is not properly seasoned will cause a residue to build up on the inside of the grill and drip onto your food.

What kind of wood should I use?

This is strictly personal preference, as different woods offer different flavoring. Which ever wood you use, be sure it is completely dry and well seasoned.

How much wood should be used?

A small amount of wood is sufficient to heat your grill. You may want to add wood as you cook, depending on the length of cooking time.

What temperature do I use?

The best temperature for grilling is between 250 and 300 degrees. The best temperature for smoking is 225 to 250.

What is the hook on the bottom of the pit for?

Well, it could be used to hang a fly strip, chain your dog to guard your meat, or hang your dinner bell! But we use it to tie the pits down while being transported to keep from damaging the paint.

How do I adjust the heat?

This is something you will have to practice with. You will need to adjust your dampers on the firebox door and the smokestack. Opening the butterfly door on the firebox more will allow air to flow through causing a hotter fire. Closing the damper on the smokestack, leaving a slight opening will hold the heat inside. Open the damper to allow heat to escape. Close off the butterfly door to snuff out fire.

What is the difference between BBQ and smoking?

Barbecuing is simply cooking foods over an open fire. However, it is a little more refined than that. When you cook directly over the coals it is commonly called charcoal grilling. When you cook using indirect heat and smoke, the process is considerably slower and results in a more tender, tasty meat. This is commonly called Barbecuing. Smoking is not a process of cooking. It is a process of curing. However, we slow this process down a little more than Barbecuing and call it smoking. Smoking is mainly used for turkey or ham. Sausage and ribs are excellent when smoked this way. Keep these principals in mind when selecting your grill and after you have it, it will help you to select the process to use to cook a particular cut of meat.

Where do I find the serial number?

The serial number is on the inside of the lid of the grill section. The serial number is written with a paint pen on the flange around the lid.

Tips for Use and Maintenance

Seasoning your pit before using it the first time.

Your pit has been painted with an 800 degree heat resistant paint. Keep in mind it does not take a big fire to create that temperature. Build a small fire, adding wood that has been soaked in water. Create all the smoke you can, keeping it going for about four to five hours. This will season the inside of your pit and "tighten" the paint.

Cooking for the first time

Any hard wood is suitable to cook with; every cook has a preference. Do not use pine, cedar or a wood with a lot of resin. We do not recommend the use of "raw" or green wood; you simply get too much smoke. We recommend any good brand of briquettes. They are cleaner, hotter and last longer. They are also far less work. If you are using coals or briquettes and desire a little more smoke, simply lay a piece of water soaked wood on top of the coals.

Smoking meat requires temperatures at or below 225 degree F, and bar-b-que requires temperatures from 250 degree F to 300 degree F. If you have been using a single chamber pit, chances are you are baking at a higher temperature than you would in an oven. All of our grills are designed to be used as smokers as well as grills. That's because all of our units have a butterfly intake draft and smokestack dampers for smoke and heat control. If you choose, you can put charcoal under all the grill surfaces and cook with direct heat. By manipulating your damper, you will quickly learn how to maintain a constant temperature. Start off with both dampers open half way. We highly recommends the use of a temperature gauge, it makes all the difference in the world. Most of our pits are equipped with a 1/2" pipe coupling adapter for a temperature gauge. The smaller, camper grills are not equipped, but can be on request. Gauges are available from your dealer.

Your pit is equipped with a drain on the smokestack end. By keeping your pit slightly slanted in this direction, it will allow excess juices to drain away from the firebox. Place a receptacle under the drain to catch the drainage. The flat place on top of the firebox is a warming plate; it is excellent for heating tortillas, keeping your sauce warm, etc. The small grill in the firebox is perfect for grilling steaks, hamburgers or anything you want to cook in a hurry. The 20" and 24" models have an extra rack above the grill. This is excellent for roasting corn, potatoes or other vegetables while your meat is cooking.

If you have a pit with a smoker (the vertical pipe on the end) you will find a rack just below the door. This is for a pan of water. By placing water here the heat draws moisture up and helps keep the meat moist.

Taking care of your pit.

Your pit has been painted with a 800 degree F primer and paint to help prevent rust. However, with regular use, various cooking temperatures and all kinds of weather, there will be small amounts of rust. This is normal. To remedy this, periodically brush rusted spots with a wire brush and paint with a high-temp, "BBQ-Black" spray paint. We also recommend removing the ashes and closing the dampers when your grill is not in use in order to prevent moisture from accumulating and causing excessive rust to the inside.

Cookbook

Appetizers

Turkey Quesadillas with Avocado Cream

8 flour tortillas
4 oz. finely grated Monterrey Jack cheese
1 cup cooked skinless turkey, shredded
4 large white mushrooms thinly sliced
1/4 cup finely diced red bell pepper
4 scallions, very thinly sliced
2 tablespoons finely chopped cilantro
1/2 cup avocado cream (see Sauces)

Place 4 tortillas on a work surface and sprinkle each with 1/2 oz. cheese, making sure it is evenly distributed. Scatter 1/4 cup turkey over each tortilla and then sprinkle each evenly with mushrooms, red bell pepper, scallions and cilantro. Divide remaining cheese among the four tortillas, covering each with 1/2 oz. cheese. Top each with one remaining tortilla, creating a sandwich. Flatten with the palm of your hand. Using a large spatula, place quesadillas on a hot grill. Pressing down with the spatula, cook until cheese melts and tortilla browns slightly, about 2 to 3 minutes per side; remove from grill. Cut each quesadilla into quarters and serve immediately with avocado cream.

Spicy Cream Cheese Dip

1 8 oz. package cream cheese
1 small jar picante sauce

Allow cream cheese to soften. Mix picante sauce and cream cheese well. Serve immediately, or allow to chill for a firmer dip.

Cheese and Sausage Dip

1 large package Velveeta cheese
1 package breakfast sausage
1 can Rotel tomatoes with green peppers
1 can cream mushroom soup (optional)

Brown sausage and drain grease. Melt cheese in double boiler, or microwave. Pour into serving dish and mix sausage, rotel tomatoes and soup. Serve hot.

Sauces

Brisket Rub

MSG
Garlic Powder
Paprika
Salt
Black Pepper

Mix together in proportions that suit your taste. Rub into brisket. Place brisket on grill in firebox and sear it well all over. (This seals the juices in. Avoid using a fork as much as possible.) Move meat to pit and cook at 250 degree for about five hours, depending on the size of the brisket. Wrap in foil and cook approximately two hours longer.

Hilda's Bar-B-Que Sauce

1 bottle bar-b-que sauce (any brand)
1/2 cup salad oil
1 tablespoon minced garlic
4 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Mix all ingredients in quart container. Stores in refrigerator.

Pork Rub

2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon MSG
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Mix all ingredients, rub into pork, BBQ as usual.

One Shot Sauce

1 pound butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup whiskey
1/4 cup Worcestershire sauce
1 tablespoon pepper
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon Tabasco

Melt butter in a saucepan; add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat to mix. Makes 3 cups.

DWs Hot Sauce

1 can chopped or whole peeled tomatoes
2 jalapeños, cut in quarters
2 tablespoons fresh chopped cilantro
1/2 cup chopped onion
1/4 teaspoon garlic powder (to taste)
1/4 teaspoon salt

Put ingredients in food processor or blender and puree. Makes about 2 cups.

Neldas Red Sauce

3/4 cup Ketchup
2 tablespoons prepared mustard
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
1 teaspoon white or red pepper

Mix ingredients in small bowl. Makes about 1 cup. May be used as a steak sauce or seafood cocktail sauce.

Beef

Brisket

Follow brisket rub recipe.

Beef Tip

Have your butcher wrap your roast in thin strips of fat and tie it. It can be cooked without foil and is always juicy.

Fajitas

Season with brisket rub. Let stand for about two hours. Sprinkle with a small amount of Worcestershire sauce while cooking. Lyfe Tyme likes to use tenderized fajitas. They should be cooked quickly over hot coals.

Fajita Roll

Tenderized beef skirt (the longer and wider, the better). Season fajita using brisket rub.

Add thin layer of chopped onion, then add thin layer of chopped bell pepper. Season to taste with thin layer of cheese of your choice. Roll fajita starting with small end and skewer together. Place on grill, away from direct heat, at 250 degree for approximately 1-1/2 hours. Cut in 1/2 inch slices and serve.

A Delicious Taco

1 tomato
1 onion
Cilantro (to taste)
Jalapeno pepper (to taste)

Cook fajitas and chop into 1/4 inch cubes, set aside. Finely chop above ingredients and mix. Heat tortillas and place in covered dish. Spread meat on tortilla, spoon vegetable mixture on top and roll tortilla. This is also very good using boiled chopped chicken.

Beef Shish-Ka-Bob

Use Lyfe Tyme Shish-ka-bob rack
Boneless sirloin steak
Salt
Pepper
Teriyaki sauce
Large mushrooms
Bell pepper (cut in 1/2 inch cubes)
Small onions
Small tomatoes

Cut steak in 1-1/2 inch cubes, salt and pepper, cover in teriyaki sauce and refrigerate for about four hours. Since cooking times vary for meat and vegetables, they can be cooked separately and incorporated. Place meat and vegetables on skewers and place rack close to firebox opening. Cook until color you desire is attained. Remove from rack and serve immediately.

Chili

3 pound chuck roast (ground to chili meat)
5 tablespoons salad oil
2 large onions
2 cloves garlic
3 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
4 cups beef broth
1 6 oz. can tomato paste
2 cans chopped tomatoes (optional)

In cast iron pot or large skillet, brown meat lightly in three tablespoons salad oil. Remove meat from pot leaving liquid. Add onions and garlic to liquid plus two remaining tablespoons salad oil. Saute until transparent. Turn off heat. Add chili powder, cumin and oregano, stir until onions are coated. Add beef broth, tomato paste, meat and tomatoes. Cover loosely and simmer for three hours, stirring occasionally.

Grilled Steak Bruschetta

4 crusty rolls, about 6 inches long, split
1/3 cup prepared Italian dressing
3/4 cup shredded mozzarella cheese
1 (0.7 oz.) envelope Italian salad dressing mix
1 well-trimmed boneless beef top sirloin steak or
4 tenderloin steaks cut 1-inch thick
2 cups thinly sliced spinach leaves, lightly packed
1 large tomato, chopped
1/3 cup thinly sliced fresh basil, lightly packed

Lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over medium ash-covered coals; grill, uncovered 1 to 2 minutes or until crisp and golden brown. Turn rolls; sprinkle with cheese. Grill an additional 1 to 2 minutes or until cheese just begins to melt.

Press dressing mix into both sides of beef steak. Place steak on grid over medium ash-covered coals; grill top sirloin, uncovered, 16 to 20 minutes (tenderloin 13 to 16 minutes) for medium-rare to medium doneness, turning occasionally.

Meanwhile, in large brown, combine spinach, tomato and basil; toss lightly. Place an equal amount of spinach mixture on each roll half. Carve steak crosswise into thin slices, arrange over spinach mixture and garnish as desired.

Poultry

A Great Way to Smoke Your Holiday Turkey

This recipe requires units with a smoker.

Wash and drain turkey. Sprinkle inside and out with salt and pepper. Melt two sticks of butter of margarine. Pour over and inside turkey. Place turkey in foil lined aluminum pan. Put it on the lower shelf of the smoker. On the top shelf place a cured shoulder ham. Cook at approximately 250 degrees for about 45 minutes per pound. (Most turkeys now have a pop-up thermometer in the breast, so there is no guess work as to when it is done.) Baste occasionally with the pan drippings. Let the drippings from the ham do the rest. When the turkey has reached golden brown, remove the ham and cover the turkey with foil; complete cooking. NOTE: The ham is delicious also.

Tasty Chicken

4-6 Boneless chicken breasts
1 cup salad oil
1/4 cup lemon juice
1 tablespoon MSG
1 tablespoon chili powder

Place chicken pieces on grill and cook at approximately 250 degrees. Turn and baste with sauce mixture. Turn frequently until done, basting on each turn.

Another Delicious Taco

Use Delicious Taco recipe on page one of Section 2, substituting fajita meat with tasty chicken above.

Charlie's Bacon Wrapped Chicken Livers

Wash chicken livers and cut into bite size pieces, discarding membrane. Cut bacon strips in half. Place chicken liver on end of bacon strip, salt and pepper to taste, and sprinkle with minced garlic. Roll tightly in bacon, turn and roll tightly in another bacon strip, making a square. Pin with toothpicks to keep bacon in place. Place on grill, basting with favorite sauce or cook plain until bacon is done.

Cornish Game Hens

Salt and pepper hens; rub with butter or margarine and place a small amount inside each hen. Wrap in foil and cook at 250 degrees in smoker or away from direct heat for about three hours. Open foil and allow to finish cooking. Some people like to place a small onion or apple slice inside each hen.

Fantastic Doves

Remove breast from doves (instructions below) and discard the rest. Place 1/2 of a jalapeno pepper between two dove breasts; (we use Clements Jacques pickled jalapeno peppers) wrap with a strip of bacon and pin with toothpicks. Baste with your favorite sauce and place on grill away from direct heat at 250 degrees for 1-1/2 hours. Or cook directly over coals, turning frequently until done.

You can easily remove the breast from the bone before cooking, using a sharp knife, splitting the breast on each side of the bone and shaving off the meat.

Fantastic Quail

Use recipe for Fantastic Doves, except use a whole jalapeno pepper

Pork

Holiday Ham

Serve the ham that was used in "A Great Way to Smoke Your Holiday Turkey" recipe on page one of Section 3. Delicious!!

Pre-Cooked Ham

Rub ham generously with brown sugar and let stand at room temperature for two hours. Place on grill, away from direct heat, at 250 degrees for about three hours. Meanwhile, make a glaze using one small can of chopped pineapple, undrained, and four tablespoons of honey. Place the ham in a pan and pour glaze over it. Continue cooking for one hour longer.

Ham Oriental

A shoulder ham with the bone is best for this recipe.

Basting mixture:

1 small can crushed pineapple, undrained
4 tablespoons brown sugar
2 tablespoons soy or teriyaki sauce
1 tablespoon minced garlic
1 tablespoon dry chinese hot mustard
1 tablespoon vinegar
1 teaspoon salt

Place ham in aluminum pan and pour basting mixture over it. Since the ham is already cured, heat in smoker or on grill away from direct heat until it is hot all the way through and desired color is attained. When cooking this type of ham always turn the layer of fat up; this lets the juice drip through the ham as it is cooking. (Save the bone, it is excellent for cooking in beans.)

Pork Tip

A pork loin roast takes on a deliciously unique flavor by punching holes in it with a paring knife and putting half of a clove of garlic in the holes.

Pork Roast Oriental

Have your butcher cut a five pound boneless center cut loin pork roast. Place roast in aluminum foil pan. Use the same basting mixture as Ham Oriental and baste roast. Place on grill and cook at approximately 250 degrees. Baste periodically with pan drippings and extra basting mixture. It is best to use a meat thermometer as pork should only be eaten very well done. It should be approximately 160. If you are using a loin with the rib in it, keep the thermometer in the heaviest part of the roast and away from the bone. Paprika can be added to the basting mixture if a red color is desired.

Lyfe Tyme Pork Ribs

Salt and pepper ribs. Place on grill and baste liberally with Hilda's Sauce recipe on page two. Cook at 225-250 degrees for about three hours. Turn frequently and baste each time.

Charlie's Simple Pork Chops

Pork chops cut to 3/4 inch are best for this recipe. Salt and pepper pork chops and sprinkle with MSG on both sides. Make a pan of heavy duty aluminum foil and lay pork chops in the pan and place in smoker or on grill away from direct heat. Cook at 350 degrees until done. Place pork chops on serving tray and pour pan drippings over top. Serve immediately.

Fish & Seafood

Grilled Blackened Red Fish

Seasoning mixture:

1 teaspoon red pepper (preferably Cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon crushed basil leaves
1 teaspoon paprika
1/2 teaspoon salt
4 red fish fillets (any other firm meated salt water fish can be used)

Mix thoroughly in small bowl. Mixture can be doubled for cooking more fish.

Sprinkle fish liberally with seasoning mixture and place on very hot grill, approximately 400, for about five minutes or until fish is dark brown or black. Turn and cook for about five minutes longer. Try to turn fish only one time. A real smoky fire is best for this recipe. Serve at once on heated dish.

Grilled Oysters on the Half Shell

Oysters can be purchased by the bushel, unshucked, for about 1/3 the price of shucked oysters and have a much better flavor.

Wash oysters and place on grill in the shell. Cook at 250 degrees for approximately 15 minutes. Oysters will open themselves and have a slightly smoked flavor. Sprinkle with salt and pepper and serve on the half shell.

A variation to this recipe is to break off the top of the oyster after it has cracked itself partially open and put a small amount of spaghetti sauce on the oyster and sprinkle with mozzarella cheese; then return it to the grill until the cheese is melted.

Grilled Stuffed Flounder

To prepare flounder, score very lightly to form a diamond pattern. With sharp knife make a slit down the center of the dark side. Turn knife flat and slice along ribs to form a pocket. Salt and pepper and set aside.

Stuffing mixture:

1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
7 slices of bread (soak bread in water for two minutes and squeeze dry)

A mixture of one-part crab meat and one-part shrimp can be substituted.

Basting mixture:

Juice of one lemon
1 stick of melted butter

Saute celery in a small amount of cooking oil for a few minutes. Add onion and bell pepper and saute until tender. Add bread and simmer for 30 minutes, stirring occasionally. Add 1/2 pound of medium shrimp cut into 1/4 inch chunks. Cook until shrimp is pink.

Stuff pocket of flounder with stuffing mixture until full, forming a mound in the middle. Sprinkle with paprika. Put flounder on aluminum foil folded at the edges and place on grill at 300 degrees. Baste occasionally with basting mixture until flounder has reached a golden brown. Serve piping hot on a heated plate.

Zesty Bar-B-Que Shrimp

Peel and devain shrimp. Place in foil pan and sprinkle with Tony Chachere's Creole Seasoning. Cook on grill at 225-250 degrees for about 30 minutes, turning once.

Charlie's Oysters

Make a pan from heavy duty aluminum foil and place on the grill. Pour oysters into pan, do not wash oysters. Sprinkle with Tony Chachere's (Sash-er-ee) Creole Seasoning. Cook on pit at 250 degrees for 15 minutes.

Oysters in a Blanket

Drain oysters and salt and pepper. Cut bacon strips in half. Tightly roll oyster in half strip, turn and roll in another half-strip to form a square. Pin with toothpicks and cook on grill at 250 degrees for about 45 minutes.

Vegetables

Potatoes

Rub potatoes with margarine or Crisco and wrap in foil. Place on grill at 250 degrees for about 1-1/2 hours. Test for doneness with toothpick. Potatoes should be soft.

Onions

Select medium size onions, do not peel. Drop onions directly in hot coals. Turn and cook until dark brown or black all over. Remove from coals and cut off bottom end. Squirt the onion out of the burnt skin and serve.

Delicious Potatoes and Onions

4 large potatoes
2 onions
1 stick butter or margarine
salt and pepper

Wash potatoes and slice 1/8 inch thick. (Do not peel) Slice onion 1/4 inch thick. Place onions and potatoes on a large sheet of foil (large enough to close), salt and pepper and dot with butter or margarine. Close foil and allow to steam on grill for about one hour at 250 degrees.

Carrots and Mexican or butternut squash are also good to add to these vegetables.

Grilled Squash

Leave small squash whole. Cut larger squash in halves, lengthwise. Place on grill 4 to 6 inches above bed of medium coals. Cook turning frequently, until squash is tender when pierced. Pour melted butter over cooked squash.

Vegetables in Foil

1 medium tomato
1 red onion
1 red bell pepper

Cut vegetables in wedges. Place a strip of foil in a bowl about 6 inches in diameter. Arrange vegetables in foil, alternating vegetables, bring foil together at top and twist to close. Cook on grill at approximately 250 degrees for 45 minutes to one hour. Open, salt and pepper to taste, and serve.

Roast Corn

Shuck and wash corn, pat dry with paper towels. Rub generously with butter or margarine. Sprinkle liberally with MSG and wrap in foil. Cook on grill at 250 degrees for about 30 to 40 minutes.

"Hot" Stuffed Peppers

Wash peppers. Slit lengthwise and remove seeds. Season fajita meat and cut in 1/2 inch slices. Lay meat inside split pepper. Place on grill at 250 degrees for about 45 minutes. Makes a delicious taco when rolled in a flour tortilla.

Side Dishes

Hilda's Baked Bar-B-Que Beans

1 large onion, finely chopped
4 slices bacon, cooked crisp and crumbled
2 cans pork & beans
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard

Put beans in casserole dish. Fry onion in bacon grease, add to beans. Add crumbled bacon, brown sugar, worcestershire sauce and mustard, mix well. Place in pre-heated 350 degrees degree oven for about 30 minutes. (May also be prepared in a foil pan and cooked on the grill.)

Potato Salad

4 large potatoes
1/2 cup mayonnaise
4 boiled eggs
1/2 cup sour cream
1 large onion, chopped
2 tablespoons mustard
1 bell pepper, chopped
2 tablespoons ketchup
2 sticks celery, chopped
3 tablespoons french dressing
1 small jar pimentos

Boil potatoes in skins, let cool. Peel and cut into 3/4 inch cubes. Place in large mixing bowl and add onion, pepper, celery and pimento, and refrigerate. Chop egg whites and set aside. In a mixing bowl, mash yolks well. Add remaining ingredients and mix well. When potatoes are cool, mix in sauce and egg whites, and cover. This is also very good using a package of macaroni in place of potatoes.

Macaroni Salad

1 package macaroni
1 onion, chopped
1 cup cubed ham
3 sticks celery, chopped
1 cup cheese, cubed
2 large tomatoes, chopped
1 teaspoon mustard (or to taste)
mayonnaise to taste

Boil macaroni as directed on package, drain. Mix all ingredients together. Salt and pepper to taste.

Three Bean Salad

1 can red kidney beans
3/4 cup sugar
1 can cut green beans
2/3 cup vinegar
1 can cut wax beans
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon pepper
1/2 cup vegetable oil

Drain beans thoroughly, then pour into a large bowl. Add onion. Dissolve sugar in vinegar and add salt, pepper and oil. Pour over beans. Marinate overnight in refrigerator.

Woods as Flavoring Agents
Type	Properties	Good With
Apple	Very mild, with a subtle fruity flavor, slightly sweet	Poultry - turns skin dark brown
Cherry	Similar to apple, but slightly bitter because most cherry wood comes from chokecherry trees	Poultry - turns skin dark brown
Sugar Maple	Smoky, mellow and slightly sweet	Fish & Beef
Hickory	The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon flavor	Pork, Ham, Beef
Pecan	A cool burner, nutty and sweet. Tasty with a lot of subtle character	Steaks & Ribs
Mesquite	One of the hottest burning woods. Predominately honey, earthy flavor with a slightly bitter aftertaste	Beef, Fish, Poultry
Oak	A lighter version of mesquite. Red oak is quite similar to mesquite; white oak is milder	Beef & Fish
Alder	Very delicate, with a hint of sweetness. Hard to find commercially	Fish
Ash	A fast burner; hot with a light distinctive flavor. Hard to find commercially	Wonderful for Venison
Grape Vines	Provides a lot of smoke and each variety a bit different. All are generally rich and fruity. Expensive commercially	Fish & Poultry
Lilac	Very light; subtle with a hint of floral	Seafood & Lamb
Oakies	Shavings or chips and chunks of wine barrels (usually red wine or whiskey). Spicy and peppery with a decided wine or whiskey taste. Expensive	Beef & Pork
Herb & Spices	You can add soaked garlic, peppers, onion, lemon pepper, thyme and other herbs and spices directly to your fire. This usually provides a lot of smoke and can be a great flavor enhancer when added during the first thirty minutes of cooking	All meats and vegetables


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