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COOKING CONFIGURATION: SMOKING
SMOKING (Figure 1)
This configuration works well for smoking
Boston butts, brisket, ribs other foods with
indirect heat. Use this set up if you do not use a
drip pan.
It’s also a better set up than Figure 2 for adding
wood chips. Food will tend to cook faster with
this set up.
Accessories:
Heat Deflector (HD) and Elevator
(EV)
SMOKING (Figure 2)
This configuration is the standard choice for low-
temperature cooking with indirect heat. Use this
set up if you use a drip pan.
Accessories:
Heat Deflector (HD) and Elevator
(EV)
Elevator
Elevator
Heat Deflector
Heat Deflector
MI-KAMADO GRILL: SMOKING
For smoking, it’s best to close the bottom draft
door down to a 2 inch opening. Control the air
flow with the top vent by fully closing the bottom
disk and use the “daisy wheel” (the top disk with
the small holes).
STEPS
1. When the 100% Natural Lump Charcoal is
fully lit, secure the Heat Deflector legs in the
notches of the fire ring and place the ceramic
plate in the top or bottom position. The bottom
position should be used if you want to place
a drip pan between the Heat Deflector and
cooking grate. You will not damage the ceramic
plate if you allow the drippings to fall onto it.
2. Place the cooking grate on top of the Heat
Deflector, and close the dome.
3. Close the bottom draft door down to a 2 inch
opening.
4. Close the top vent and turn the daisy wheel so
it is fully open. Wait 5-10 minutes and check the
temperature.
5. Adjusting the daisy wheel by either closing it
more (lower temperature) or opening it more
(higher temperature) and wait 1-2 minutes for
the temperature to adjust. If the temperature is
still to too high, close the draft door another ¼
to ½ inch.
6. Monitor the temperature during cooking and
if you notice that the temperature has moved
outside your desired range, adjust the top
vent and/or bottom draft door in very small
increments.
COOKING TIP:
When smoking, the
temperature will stabilize in about
an hour.
