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

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

Member of the Go Texan Association

Credit Cards Accepted

Lyfe Tyme, Inc. - The Original Designer and Manufacturer of Custom BBQ Pits
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