SMOKING ON THE GRILL
Start smoking with your Kamado SumoPEOPLE 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?
Smoking adds both flavor and tenderness, turning your meat into true masterpieces. When it comes to barbecuing, smoking is all about flavor, results, and experience—a whole new world opens up. kamado many opportunities to experiment with a kamado , as it is ideal for smoking and "low and slow" cooking. Due to its insulating ceramic construction, you can grill and smoke for 8-10 hours without refilling the charcoal. If you use a higher-quality charcoal, you can even smoke for up to 20 hours. To start smoking, simply light your Kamado SUMO, and once the charcoal is glowing, add the smoke chips or wood chunks. By adjusting the air vents on kamadon , you kamadon a consistent temperature of around 120 degrees Celsius. The meat only absorbs the smoke at the beginning when it is cold, about 1.5 hours into the grilling process. After that, the meat will not absorb any more smoke flavor, so wood is only used at the beginning of a low and slow barbecue. The shape of kamadon high humidity inside, which gives a more tender and better end result. Then all you have to do is sit back and enjoy. Delicious and super easy!
WHAT SHOULD I CONSIDER BEFORE SMOKING ON MY KAMADO?
HOW TO:
1. Add the desired amount of smoke chips to a bowl of water and leave to soak for half an hour. The water moistens the wood chips and makes the smoke appear more quickly.
If you want to smoke your meat for a long time, wood chunks, pieces of wood, fit well.
2. Light up your Kamado Sumo and when the coals are glowing, add the smoke chips or pieces of wood
3. Place your piece of 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.