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THE TECHNIQUES
SMOKING
The Technique of Smoking
HOW TO SMOKE
Smoking is low and slow cooking at its finest. The unique shape
and design of the kamado keeps meat moist as the heat gently
breaks down collagen—all the while infusing it with a deep,
smoky flavor. Of course, meat isn’t the only food you can smoke.
From fish to nuts to vegetables, a range of foods benefit from
the complex flavor of wood smoke.
1. Remove the Divide and Conquer Flexible Cooking System.
2. Fill firebox with fresh charcoal and place in a few chunks of smoking wood
(1-6, depending on your cook).
3. Place the SloRoller base ring directly on top of the firebox.
4. Ensure the heat deflectors are removed from the D&C system then place the
system on top of the SloRoller base.
5. Light your fire.
6. Place the middle section of the SloRoller on top of base,
followed by top plate.
7. Open the bottom vent about 2 inches, fully close the top vent and open the
daisy wheel until the Kamado Joe reaches target temperature for smoking,
225-275F (105–135°C). Adjust by opening or closing the daisy wheel, and if
the temperature still remains too high, close the bottom draft vent
another ¼ inch to ½ inch.
8. Wait until the thick, white smoke dissipates. When the Kamado Joe has
reached the correct temperature, place food on the grate and close the dome.
9. When not in use, the SloRoller can be stored on the bottom shelf of the grill cart.
SMOKING CONFIGURATIONS:
A
grates on top level
B
grates on bottom level
SMOKING
SLoROLLER INSTALLATION INSTRUCTIONS:
Содержание CLASSIC III KJ15040721
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