Kamado Grilling CHIPS VS. CHUNKS

TIPS FROM A MASTER

ARRANGE THE CHARCOAL

If you’re using natural lump charcoal, place the larger lumps toward the bottom. That way, ash from the smaller pieces will have less opportunity to restrict airflow into the grill’s fire ring, resulting in an even burn.

IGNITE IN THE MIDDLE

When you’re igniting charcoal in a kamado, place and light a fire starter in the middle of the charcoal. With the lid and vents wide open, wait until you have a softball-sized clump of burning coals, then close the lid and begin to manage the airflow with the vents. This ensures that you don’t ignite too much fuel. You want a steady burn that will slowly spread outward.

Wood chips and chunks both work great in a kamado grill but should be treated differently. Since they’re small, wood chips tend to burn too quickly. Soak them in water first to get a slower, smoky burn. Chips should be evenly distributed over the charcoal to produce a longer smoke and are ideal for adding flavor to meats that need shorter cook times, such as steaks and pork chops.

Wood chunks, on the other hand, don’t need to be soaked. Place them around the outer edge of the fire bowl/ring to burn slowly as the coals spread, giving long-lasting smoke for more flavor.

COOK SMALL STUFF ON A SCREEN

When you’re cooking foods like shrimp, wings or veggies, put them on a wire screen, such as a pizza screen. Spray the screen with cooking oil, then set the screen on the grill grates. This keeps food from falling through the grate and lets you quickly place and remove all the pieces at once.

CONSERVE FUEL

Kamado grills are well insulated and require much smaller amounts of charcoal. When done grilling, close off all vents to extinguish the fire and you’ll be left with usable charcoal. The next time you grill, shake out the ashes, top off the charcoal and you’re ready to go.

WOOD RECOMMENDATIONS

For lighter meats such as poultry, ribs and seafood, choose fruitwoods such as apple, peach and cherry. To smoke heartier meats such as pork butt, beef brisket and prime rib, pick a robust wood like hickory, oak or pecan.

DON’T CLEAN WITH A WIRE BRUSH

Wire brushes can lose bristles that can wind up in your food and ultimately in your body. If caught in your throat, bristles can be life-threatening. Use a wooden grill-cleaning tool or a wad of foil to brush off the debris. Cleaning the grate while it’s hot makes this task easier.

CATCH THE GREASE

When smoking very fatty foods, such as pork butt, place a disposable foil pan under the meat to catch the rendered fat. This minimizes the grease buildup that can cause flare-ups or eventually leak out of the bottom vent, making a mess on your beautiful cart.

APPLY SAUCES LAST

Most barbecue sauces are high in sugar, which burns quickly under high heat. Once your food nears the desired temperature and doneness, close all vents and begin to decrease the heat. Baste meats with sauce and let the sauce “set” on them for 15 to 20 minutes as the temperature decreases. This will create an even coating of slightly caramelized sauce that will cling to the food.

NO CHEMICAL CLEANERS

Ceramic is porous and will harbor chemical residue that can be transferred to your food. To clean the inside of your grill, simply brush and scrape the interior surface. Warm water and dish soap will keep the exterior looking great.