Smoke - Kamado Joe Joe Jr. Owner's Manual

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 fl avor 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 fl avor 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.
Cherry
Peach
Apple
Maple
Pecan
Oak
Hickory
Mesquite
LIGHT-INTENSITY
HIGH-INTENSITY
T H E F U N DAMEN TA L S
PREFERENCE AND EXPERIENCE
SHOULD GUIDE YOU WHEN
ADDING SMOKING WOOD TO
YOUR FIREBOX, BUT HERE'S
A QUICK RULE OF THUMB FOR
STARTING OUT: 1 CHUNK FOR
POULTRY AND FISH (BECAUSE
THEY ABSORB SMOKE AT A
HIGHER RATE THAN BEEF OR
PORK); 2–4 CHUNKS FOR CUTS
OF MEAT THAT ARE LARGER
THAN 6 POUNDS/2.7KG (SUCH
AS BUTTS, BRISKET, RIBS). ADD
MORE TO YOUR TASTE.
SM O K E 17