SMOKING

WHY SMOKE?

Smoke adds flavor and tenderness, transforming your cuts of meat into true masterpieces. When barbecuing, smoking is all about the flavor, the result, and the experience – it opens up a whole new world. There are many opportunities to experiment with a kamado, as it is truly suitable for smoking and 'low and slow' cooking. Thanks to its insulating ceramic construction, grilling and smoking for 8 to 10 hours without needing to refill charcoal is no problem. If you use higher quality charcoal, you can even smoke for up to 20 hours. To start smoking, simply light your Kamado SUMO. Once the coals are lit, add the smoking chips or wood chunks. By adjusting the kamado's air vents, the temperature is maintained uniformly around 120 degrees. Meat only absorbs smoke at the beginning when it's cold, for about 1.5 hours on the grill. After that, the meat no longer absorbs smoke flavor, which is why wood is only used at the beginning of a low and slow barbecue. The kamado's shape means there's a lot of moisture inside, which results in a better and more tender final product. Then simply sit back and enjoy. Delicious and super easy!

HOW TO USE

1. Place the desired amount of smoking chips in a bowl of water and let them soak for half an hour. The water moistens the chips and helps the smoke appear faster.

If you want to smoke meat for a longer period, wood chunks are suitable.

2. Light your Kamado Sumo, and once the coals are lit, add the smoking chips or wood chunks.

3. Place the piece of meat on the grill and close the lid.

4. Sit back and await an excellent meal!