The Fundamentals of Smoke

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The Fundamentals of Smoke

Smoke is the taste that can’t be mimicked or faked. It transforms even the most lowly of meats, adds complexity, makes a meal worth remembering. Because the Kamado Joe is charcoal-fueled, everything you cook in it will come away subtly changed by smoke, no matter which technique you use. Smoke is the flavor we’re all chasing.

A LITTLE WOOD GOES A LONG WAY

The secret to successful smoking in your kamado is remembering that less is more. There’s no need to load up your firebox with smoking wood; it only takes a few chunks to impart flavor. You don’t need to see smoke coming from the grill to be confident that smoke is infusing your food. Too much smoking wood may give your food a bitter, acrid taste.

LEAVE LIQUIDS OUT

The innovative shape and air-circulating design of the kamado creates a moist cooking environment that will produce tender, flavorful meats. There’s no need to add a pan of water or liquid during the smoking process as the Kamado Joe does not require extra humidity for temperature control.

SMOKING IS AN ART, NOT A SCIENCE

When it comes to smoking foods, there are no hard rules, only suggestions. Every decision you make—from the type of wood to the spice rub to the length of smoking time—is driven by your palate and preferences. Different types of wood produce different aromas and taste or flavor intensities. High-intensity woods, like hickory and mesquite, make a natural pairing for beef, while light-intensity fruitwoods bring out the sweetness of pork. Some people prefer a punch of powerful flavor and others prefer just a kiss of smoke—you will discover your own taste in time, but it’s best to start with less and add more.

The Technique of Smoking

HOW TO SMOKE

Smoking is low and slow cooking at its finest. The unique shape and design of the kamado keeps meat moist as the heat gently breaks down collagen—all the while infusing it with a deep, smoky flavor. Of course, meat isn’t the only food you can smoke. From fish to nuts to vegetables, a range of foods benefit from the complex flavor of wood smoke.Fill the firebox with fresh charcoal.

1. Light the charcoal.

2. Place in a few chunks of smoking wood (1–6, depending on your cook).

3. Install the heat deflectors and the cooking grates. Leave the dome open for about 10 minutes, then close.

4. Open the bottom vent only about 2 inches, fully close the top vent and open the daisy wheel until the Kamado Joe reaches target temperature for smoking, 225–275°F. Make adjustments by opening or closing the daisy wheel, and if the temperature still remains too high, close the bottom draft vent another ¼ inch to ½ inch.

5. Wait until the thick, white smoke dissipates before moving forward. When the Kamado Joe has reached the correct temperature, place food on the grate and close the dome.

 

 

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