Kamado Smokers

A kamado is a thick-walled, egg-shaped charcoal cooker. Its insulation lets it hold low smoking temperatures for many hours on a small amount of fuel, then swing to searing heat when you want it.

Where the kamado comes from

The word "kamado" is Japanese for a stove or cooking range. Modern backyard kamados are descended from traditional clay cooking vessels and were developed into the ceramic charcoal cookers sold today. Most are made of ceramic, though some are built of insulated steel.

How a kamado works

  • Thick walls hold and radiate heat, so the cooker stays steady in wind and cold and uses little charcoal.
  • A firebox and fire grate at the bottom hold lump charcoal.
  • A bottom vent lets air in; a top vent (often called a daisy wheel or cap) lets heat and smoke out. Together they control the fire.
  • A heat deflector (a ceramic plate or "plate setter") sits between the fire and the grate for indirect, low-and-slow cooking. Without it, the kamado is a direct-heat grill.
  • A tight-sealing lid with a gasket keeps air out so the vents stay in control.

Fuel: lump charcoal and wood chunks

Kamado makers generally recommend natural lump charcoal rather than briquettes, because lump produces less ash, which can otherwise clog the airflow during a long cook. Fill the firebox generously for a long smoke; what you do not burn can be reused next time. For smoke flavor, bury a few wood chunks in the charcoal so they smolder as the fire spreads. Chunks work better than chips in a kamado because they last longer. See wood and fuel.

Setting up a low-and-slow cook

  1. Clean out old ash so air flows freely.
  2. Load lump charcoal up to the top of the firebox, with wood chunks mixed in.
  3. Light a small area in the center or one spot with a natural fire starter. A small fire is easier to keep low. FSIS advises using only approved starters, never gasoline or paint thinner.
  4. Leave the lid open a few minutes until the starter has burned, then close it.
  5. Install the heat deflector and grate. A drip pan on the deflector catches fat.
  6. Set the vents. Start with both vents partly open and close them gradually as you approach your target. FSIS recommends keeping smoker air between 225 and 300 °F.
  7. Let it stabilize and the smoke run clean before adding the meat.

Temperature control tips

  • Approach the target from below. A kamado holds heat so well that it is slow to cool down if it overshoots.
  • Make small vent changes and wait several minutes to see the effect.
  • Keep the lid closed. Every opening lets in a rush of air that feeds the fire.
  • Consider a temperature controller, a small fan that attaches to the bottom vent and regulates airflow automatically.

Burping the lid

When a kamado is hot, opening the lid quickly can let a rush of oxygen into a starved fire and cause a flash of flame. "Burping" means lifting the lid an inch or two for a moment, then opening it slowly. Make it a habit, especially at high temperatures, and keep your face and arms clear.

What a kamado does best

  • Overnight pork shoulders on a single load of charcoal. See pulled pork.
  • Ribs and chicken, with steady heat and moist results.
  • Reverse-seared roasts: smoke a tenderloin low, then remove the deflector and sear.
  • Briskets, as long as the brisket fits; trim to size if needed.

Limitations

  • Capacity. Even large kamados have limited grate space compared with an offset.
  • Weight. Ceramic kamados are heavy and the ceramic can crack if dropped or shocked by cold water.
  • Adding fuel mid-cook means lifting the grate and deflector, so load enough charcoal at the start.

Care

  • Never pour water on hot ceramic to put out the fire; close both vents and let it smother.
  • Do a high-heat burn now and then to clean off grease, following the maker's guidance.
  • Check the gasket and hinge bands periodically.
  • Keep it covered and dry.

Safety

Use outdoors only, away from buildings, trees and shrubs, as FSIS advises for smokers. Burning charcoal produces carbon monoxide; never use a kamado in a garage or enclosed space. Use a food thermometer in the meat: FSIS lists 145 °F with a three-minute rest for whole cuts of beef and pork and 165 °F for poultry. See temperatures and doneness.

Compare with offset and pellet smokers, or all smoker types.

Kamado accessories

A few add-ons make kamado smoking easier: a split heat deflector for two-zone cooking, an expanded grate system for more space, an ash tool, and a fan-driven temperature controller for long cooks. None are required, but they extend what a kamado can do.

Sources

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