The Technique Of Smoking - Kamado Joe KJ13RH Owner's Manual

28 T H E TEC HNIQUE S

The Technique of Smoking

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 deflector and the cooking grate. 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 (105–135°C). 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 (6.4-12.7mm).
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.
6. Be sure to 'burp' the grill every time you open the dome to prevent
dangerous flashback. Partially opening the dome (2–3 inches/5–8cm) and
allowing heat to escape for about 5 seconds should prevent this.
SMO KI NG
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.