The 3 X 2 operates primarily with charcoal as the heat source and wood chunks for flavor. Most cooks who uses a small Reverse Flow prefer split wood as the source of chunks for both the heat and flavor.
Wood selection is a matter of the Cook’s palette. Therefore, we have included some basic guidelines for selection. A wood that is going to be used should be either fruit or nut bearing. The most prevalent smoking woods include oak, hickory, pecan, peach, apple, cherry, and mesquite. The fruit woods produce a mild flavor with a slightly sweet finish. The oaks and other hardwoods produce a heartier smoke flavor and pecan can influence some meats with a hint of sweet. Flavor wood will also influence the color of the meat. Some pit-masters like to mix cherry and pecan which produces a cherry like color on the bark and a slight sweet smoke flavor. The other consideration when selecting wood is seasoned vs. green. Experienced pit-masters choose seasoned wood. Seasoned wood burns more predictably, which contributes to a cleaner burning fire and minimizes temperature spikes making pit management easier.