Lyfe Tyme, Inc.

Lyfetyme Home

Our Pits



History/Design Features

Tips on Use/Maintenance

Product List/Specifications

Frequently Asked Questions


Contact Us

Appetizers - Sauces - Beef - Poultry - Pork - Fish & Seafood - Vegetables - Side Dishes

Woods as Flavoring Agents



Good With


Very mild, with a subtle fruity flavor, slightly sweet

Poultry - turns skin dark brown


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


The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon flavor

Pork, Ham, Beef


A cool burner, nutty and sweet. Tasty with a lot of subtle character

Steaks & Ribs


One of the hottest burning woods. Predominately honey, earthy flavor with a slightly bitter aftertaste

Beef, Fish, Poultry


A lighter version of mesquite. Red oak is quite similar to mesquite; white oak is milder

Beef & Fish


Very delicate, with a hint of sweetness. Hard to find commercially



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


Very light; subtle with a hint of floral

Seafood & Lamb


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

Member of the Go Texan Association

Credit Cards Accepted

Lyfe Tyme, Inc. - The Original Designer and Manufacturer of Custom BBQ Pits
Web design by Bluesix Designs | Powered by ComRush