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-fuelled, everything you cook in it will come away subtly changed by smoke, no matter which technique you use. Smoke is the flavour 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 flavour. 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, flavourful 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 flavour 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 flavour 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.
