Jump to content

Sign in to follow this  
kamado mofo

What is the best way to control smoke level on a Kamado

Recommended Posts

Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!

Share this post

Link to post
Share on other sites

Welcome glad to have you with us. 

On fire control, the best thing to learn is that the size of your fire is determined by how much air you feed it through your vent settings, not how much fuel you put in the fire box. Fill your fire box completely full for each cook, and then start with only one small fire in the center of your lump and let the fire develop slowly from there for low and slow and moderate heat cooks up to 425 degrees. For high heat cook like pizza I use three fire starters as I want high heat quickly. An important Pizza tip is to measure your pizza stone temp and use that not your dome temp. Your stone temp will often be significantly less than your dome temp until your ceramics fully heat sinc. When it comes to wood smoke, I find often, less is more. It is quite easy to over smoke food. After learning this the hard way, I realized that a lot of my early BBQ cooks were way over smoked. It is especially easy to over smoke poultry and fish, and even large cuts of beef can bring on a sharp after taste from too much smoke. So for a couple of actual tips; 1. Do not think that when adding smoke during a cook your top vent should be putting out a constant stream of smoke during a multi hour cook,  as this will often, IMO, lead to over smoking. 2. 20 minutes of smoke during a long cook is often plenty enough to deliver very pleasing flavor. 3. The best way I have found to consistently provide the correct level of smoke is to use only one fist size wood chunk. Wrap the chunk tightly in aluminum foil, being careful to push out all the air. When tightly wrapped, pierce the foil with a sharp temp probe, making only two small pin prick  holes. When your coals are ready for food and you put meat on, add the foil wrapped chunk, to the middle of your lump pile onto of your fire. When the smoke is done, you have enough smoke for the large majority of cooks you will do. 4. trial and error will lead you to the right wood for a specific  cook. A short primer of my taste would be, Poultry,  just a good handful of fresh  rosemary sprigs. Fish, alder. Pork, Apple. Beef, Pecan. Hope this helps get you started. Ps. I just put HiQue gold standard gaskets on my large Egg. Definitely the best gaskets I have ever found. Those guys seem to really know what they are doing. . 

Share this post

Link to post
Share on other sites

For chicken usually the lump itself will have enough smoke profile for me. 


For low-n-slow I go about it differently than most people. I like smaller wood chunks the size of a Bic lighter. I'll spread a small layer of lump in the bottom then a layer of wood chunks. A thin sporadic layer of the wood chunks. Finally fill it the rest of the way full of lump. 


Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • Similar Content

    • By jpp
      hi everyone
      Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe)
      i have a very mixed feeling with this accessory. i am loving all others kamado accessories however
      From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product.
      But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable  the amount of charcoal you need to put inside the kamado just to cook couple of pizzas
      i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now 
      i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd
      could be good to share your feedback on this product. maybe i raised my expectations to high
    • By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • By LJS
      Hello Kamado Peeps,
      Has ana awesome weekend.
      My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.    
      So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
      Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper  
      Wood: Cheery and 1pcs pecan
      3 2 1 method – full proof as always, some 5-6 hours later yummy
      Keep smoking ….

    • By Burgy12
      First time posting here and I need some help- this year the torch has been passed to me to cook Christmas dinner for my family (10 people). I purchased my KJ Classic II 3 weeks ago and thought I’d give Prime Rib a shot. I’m new to smoking/grilling but I’ve loved my KJ so far and cooked some killer dinners already. Confidence was high, did my research, purchased 11lbs of Prime Rib From a local butcher and took it home. 
      First mistake: I thought I had ordered boneless PR - nope, bone-in... butcher had already cut the bones and retied to the meat. I thought I should just cut it off and proceed as planned. Well I cut the bones off and saw some thick chucks of fat (fat cap?) and took those off as well. trimmed a lot of fat off the back as well because it seemed too thick. Tied back up with butcher twine and now it’s sitting in the fridge seasoned with salt,pepper, garlic powder and wrapped in plastic. 
      After watching numerous YouTube videos of people cooking with the bones attaching & properly trimming their PR - I’m terrified that I butchered (no pun intended) this meat and took out all the flavor removing the bone rack & fat cap. Im also worried that the meat will sit in the fridge seasoned too long and the meat will dry out as a result.  The cook will be tomorrow around noon which means it will sit about 36 hours seasoned. 
      Any ideas to help this rookie save this cook is much appreciated!
      I’d love Malcom Reed or John Setlzer to just give me a pat on the back and tell me it’s going to be ok haha
      P.S. I’m planning on adding a wet rub over the PR about an hour or two before throwing it on the Joe tomorrow: cooking low&slow over indirect heat around 225-250 until internal temp hits about 120 - removing and letting rest while I crank up the Joe to 500 for a quick reverse sear. I also still have the bone rack and not sure what to do with it. 

    • By Antonio
      I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck.  I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated  
      Thank you
  • Create New...