How to Effectively use the Kamado Smoker
Grilling is both an art and a science – art because you have to get it right every time to make the piece of meat or fish look tempting enough and science because grilling has to be precise and the right temperatures and heat maintained. People who have mastered the art of grilling perfectly are naturally acknowledged to be Grill Masters in their own right.
Here are a few tips to use the Kamado Smoker to perfection but before that a few words on the equipment. The Kamado Sumo is a grill and smoker with top-end features like a ceramic grill, thermometer on the lid, stainless steel bottom valve and protective shield against flying sparks. You can choose a model according to your needs – a small Kamado Sumo for intimate parties or the Maxi one for ten people or more.
The next point is how to use the Kamado smoker effectively.
The latest trend in grilling which has caught the fascination of Grill Masters from all over the world is to smoke on the grill. A ceramic grill is eminently suited for the purpose and for Americans especially, smoking and grilling are intricately linked together. The smoke adds taste, flavor and tenderness leading to soft, succulent pieces of meat.
If it is smoking that you want, the Kamado smoker is ideal for it. Smoking requires the grilling process to be “low and slow”, and the design and reliability of Kamado are perfect for it. The Ceramic Grill can be used for 8 to 10 hours at a stretch, and if premium charcoal is used, the process can be easily extended to 20 hours to get the authentic and rich flavor of smoked meat.
Here is a step by step guide for using the Best Kamado Grill for smoking.
First, turn on the Kamado Sumo and then wait some time for the coals to take on a glow and become hot before piling on the wood chunks or smoke chips. Set the air vents on the Kamado Smoker so that internal temperatures are maintained at an even 120 degree.
Whatever smoke that the meat absorbs is at the beginning only when it is cold, after one and a half hours when the meat is hot, and the charcoal has burned brightly for that time, the meat does not take in any more smoke. So this initial hour of grilling should be monitored closely to get the perfect smoky flavor. This is the reason why wood chips are used at the beginning of the grilling process only and not later when charcoal is primarily used. The shape of the Kamado Smoker ensures that high humidity is trapped inside, leading to a wonderful taste of smoke-flavored meat.
Here is a tip to get the best from your smoking experience. Take the wood chips that you intend to use and soak them in a bowl of water for about half an hour. The water content in the chips causes the smoke to appear faster and stay longer. For smoking meat for a long time, use chunks of wood instead of chips which will last for more time.
Happy cooking and grilling!
