Apple
A gentle, fruity starting point. Try apple when you want the ingredient to stay in the spotlight.
Make room for smoke.
The smell of wood smoke. Something good under the lid. Discover a new side of cooking on your Sumo.
LET’S GET SMOKING
A LITTLE SUMO KNOW-HOW
A little smoke.
A lot of flavour.
This is your starting point for hot smoking: cooking with indirect heat while wood adds another layer of flavour. Learn the setup, get to know your fuel and make the next cook your own.
- Technique
- Hot smoking
- Setup
- Indirect heat
- Level
- Start here
Start with the recipe.
Choose what you want to cook before lighting the charcoal. Have the target grill temperature, internal temperature and equipment ready. Hot smoking cooks the food; this guide does not cover cold smoking.
Prepare the fire.
Remove loose ash and keep the air openings clear. Add lump charcoal and light it according to your Sumo manual. Bring the temperature up gradually, using the vents to control the airflow. Keep the grill outdoors and allow space around it.
Add wood and indirect heat.
Add a modest amount of smoking wood to the glowing charcoal. Fit the heat deflectors for your model, place a drip tray above them and add the cooking grate. Use heat-resistant gloves when handling hot parts. The food should cook above the shield, away from direct flame.
Let the temperature settle.
Check the temperature again with the full setup in place. Make small vent adjustments and give the grill time to respond. Keep some airflow through the grill rather than closing the vents to trap smoke. Follow the grill temperature specified in your recipe.
Cook, check and enjoy.
Close the lid and monitor the cook. Use a food thermometer and the recipe’s safe internal temperature to check doneness. Time is a planning tool, not the final check. Open a hot kamado carefully as directed in your manual.
THINK OF WOOD AS A SEASONING
Find your flavour.
Start gently. Keep a note of the wood and amount you use, then adjust on the next cook.
Hickory
A fuller, more assertive smoke flavour. Start with a small amount and see how it works with your favourite rub.
Try whiskey
Ready to explore another wood? Compare whiskey chips with apple on a familiar recipe. Keep the amount modest and note which flavour you prefer.
Chips or chunks? Chips suit shorter smoking sessions. Chunks burn for longer and suit longer cooks. Chunks do not need soaking. Follow the instructions supplied with your smoking wood.
WATCH & LEARN · IN SWEDISH
Pull up a chair.
See Johan Jureskog make pulled pork on the Sumo. A little inspiration for a weekend with time around the grill.
WATCH THE PULLED PORK FILMYour next smoke starts here.
Pick a recipe first. Let it guide the grill temperature, cooking time and safe internal temperature for your ingredients.
