The Technique Of Smoking; Smoked Pulled Pork Barbecue - Kamado Joe KJ101 Owner's Manual

SMO KI NG
21 T H E TEC HNIQUE S

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.
SMOKING CONFIGURATIONS:
A grates on top level
1. Fill the firebox with fresh charcoal. 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.
B grates on bottom level

Smoked Pulled Pork Barbecue

Preparation: 30–60 mins.
Cooking: 8–10 hrs.
1 Preheat your Kamado Joe grill to 250°F with
2 or 3 chunks of hickory smoking wood added
to the firebox. Configure the Divide & Conquer
flexible cooking system for smoking by placing
the heat deflectors in the lowest position and the
grill grates in the highest position.
2 Rinse and pat the Boston butt dry. Combine the
dry rub ingredients and apply liberally to all sides
of the meat. Allow to sit on the counter at room
temperature while the grill preheats.
3 Place the meat in the center of the grill.
Allow to cook until the internal temperature in
the center of the meat reaches 200°F. On average,
this will take 1.5 hours per pound. When the
internal temperature reaches 200°F, remove
from the grill. Allow the meat to sit on the counter
uncovered for 10–15 minutes. Double wrap the
meat in aluminum foil, place it in an empty cooler,
and allow it to rest for a minimum of 1 hour and
up to 5 hours.
4 Remove the meat from the foil. Pull the bone
out of the meat. Shred the meat with forks and serve!
TH E TE CHNIQ UE S S MOK I N G
Surface: Steel or Cast Iron Grate
INGREDIENTS
1 6–7-pound bone-in Boston butt
Dry Rub:
¼ cup salt
¼ cup sugar
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
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