Here are a few basics for transforming the flavour of your food using smoke.
1. Smoking wood
A little smoking wood can go a long way, you do not need to see smoke coming out of the grill. In fact having too much smoking wood can cause the food to taste bitter, so start small, and add if you need to.
If you’ve ever smoked food on a different cooker you might think you need to add a pan of liquid while it cooks.
This is not required with a Kamado Joe as it is designed to creates a moist cooking environment that makes tender flavourful meats every time.
3. Smoking Beef
When cooking something like like a beef brisket try a high-intensity wood like Hickory, Oak or Mesquite.
4. Smoking chicken
If you are smoking chicken a light intensity fruit wood can be a good choice, such as Cherry, Peach or Apple.
Remember you can always add more smoking wood if you need to.
5. Smoking Other
You can even smoke nuts, cheese, fruit and more on your grill for incredible flavours.
Apple kiln dried wood chunks have a very mild with a subtle sweet, fruity flavor. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.
Hickory smoking wood chunks create a sweet, yet strong bacon-flavor; the smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts, but it’s especially popular with pork and ribs.
Kiln dried maple wood chunks have a mild and slightly sweet flavor. Use maple wood with poultry and small game birds. Vegetables and cheeses are often grilled with maple.
Oak wood chunks impart a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory and mesquite. It’s great by itself, but works well blended with apple, cherry or hickory woods. Oak wood chunks work well just just about any meat.
Crafted from premium hardwood, Kamado Joe Pecan Wood Chunks are perfect for those craving a delicious flavor additive to their food. Ideal for chicken, fish and ribs, these pecan chunks are air-dried, leaving the natural sugars preserved for a sweet, tasty flavor.