PEOPLE SHOULD SMOKE MORE - ON THEIR KAMADO GRILL
A growing trend in grilling, and especially ceramic grills, is smoking on the grill. For Americans, smoking is a given and a must at the barbecue, and now more and more Europeans and even Swedes are discovering this culinary art.
WHY SMOKE ON THE BARBECUE?
The smoke adds both flavor and tenderness, turning your cuts of meat into true masterpieces. At the grill, smoking is about the taste, the result and the experience, a whole new world opens up. The possibilities for experimenting with a kamado are many as it is truly suitable for smoking and "low and slow". Due to its insulating ceramic construction, it is no problem to grill and smoke for 8-10 hours without refueling. If you use a more premium charcoal, you can even smoke for up to 20 hours. To start smoking, simply light your Kamado SUMO , once the coals are glowing, add smoke chips or wood chunks. By setting the air vents on the kamado, you keep the temperature evenly around 120 degrees. The meat only absorbs the smoke at the beginning when the meat is cold, about 1.5 hours into a barbecue. After that, the meat doesn't absorb any more smoke flavor, so it's only at the beginning of a low and slow barbecue that you use wood. The shape of the kamado allows for high humidity inside, resulting in a more tender and better end result. Then you just sit back and enjoy. Delicious and super easy!

WHAT SHOULD I CONSIDER BEFORE SMOKING ON MY KAMADO?
HOW TO:
1. put the desired amount of smoke chips in a bowl of water and leave for half an hour. The water moistens the chips and makes the smoke appear faster.
If you want to smoke your meat for a long time, wood chunks, pieces of wood, fit well.
2. Light your Kamado Sumo and when the coals are glowing, add the smoke chips or pieces of wood
3. Place your meat on the grill grate and close the lid.
4. sit back and wait for a great meal!
WOOD
There are many different types of wood and not all are suitable for smoking. Fruit and walnut are best suited for food, but avoid timbers that contain resin such as pine or cedarwood.
Below is a small guide to the type of food that fit different wood types:
Hickory: very strong smoke flavour. Suitable for pork, chicken, beef, game and cheese.
Cherries: Mild smoky flavour. Goes well with beef, pork, poultry, fish.
Apple: strongest smoke flavour among the fruit trees. Goes well with beef, pork, ham, poultry, game.
Pecan: medium smoky flavour. Goes well with pork, chicken, lamb, fish and cheese.
Oak: Mild smoky flavour. Suitable for beef, pork, poultry, fish, game.
RELATED
See how Johan Jureskog smokes pulled pork on kamado.