Smoking Meat With The Komodo Kamado Smoke Generator

hello I'm Dennis Linkletter owner and creator of kod kado grills today I'm going to talk to you about the kodo kado smoke generator I'm going to talk to you about wood smoke good smoke bad smoke how we make it and why it tastes better so the first thing I want to talk to you is about wood wood in its natural state has liquid gas inside of it and when it's heated the liquid gas turns to gas the hot gas Rises up mixes with available air flow when the fuel air mixture gets right it lights as a flame and it burns a long time because there's so much gas inside it the problem is if you close the lid you cut off the oxygen supply it turns into a thick white smoke this is literally wood alcohol steam that's why when it burns your eyes uh it burns like crazy that's why it sticks to your clothes it's very sticky makes you smell like a forest fire it's bitter acrid and it gives smoking food a bad name my Hy hypthesis is that there's so much bad smoke being used that most of the commercial barbecue sauces are super highrose corn syrup sweet you can't even eat a tablespoon of them without gagging you ask yourself why would they be so sweet while they're trying to balance a bitter acrid flavor profile you take super sweet bitter and acrid you mix them together and you get a Tangy barbecue flavor so that's what we're trying to avoid kneading the sauce so you can use a smoke pot you can use a foil pouch to trap that gas and push it back down into the hottest part of the charcoal to burn it off or you can use something that makes the wood smolder and that's what my smoke generator does so what I'm going to do is I'm going to assemble this and it goes this way this is the ash catch okay so this is the feed tube and it's got a screen here to keep the ashes from building up inside it and stick into all the the tars and stick them and all everything sticky inside and when you need after you use this you can take your tool for your rear hinge on your komoto komato and you can scrape out while it's while it's cold you can scrape out all those those tars and Creo and everything that builds up inside there so what I'm going to do is make make sure this is down lock it into place this is for the aquarium pump with the adjustable air flow so what this is going to do it's going to blow air across the feed tube and it's going to cause just enough vacuum to keep the wood smoldering and we can adjust the volume of smoke also that way you don't need a big volume because it builds up inside the grill this is just regular chips this is uh Cherry um you can use chips chunks pellets pellets are sort of like hot dogs there's some that out there that have stuff in them that you probably don't want to be eating and but uh anything that will burn works if you live in an area with high humidity you might want to put these in a microwave and get a little the lower the moisture content by getting some of the steam out uh because wood is hydroscopic it'll absorb moisture from the from the air so we put our lid on we put our hose on now you're going to light them through these holes you're going to light the the smoker through these holes so you can use a torch you can use a Loof lighter um anything works as you can see the Smoke's already coming out and at the beginning because this is so hot that it's going to be a little bit dirty but it'll clean up very quickly and you can see you can this is going to be too hot right now and I have to let it cool off but you can adjust adjust the air flow and uh it'll start blowing Clean Smoke so now what we're going to do is we're going to install this in the grill so this is the the face plate and you unscrew the this now this um wing nut needs to be about there because we're going to we're going to turn this to about 1:00 to get it to fit as you see we already got nice nice clean smoke so we're going to take this and we're going to put it in put it to about 1:00 and then you just tighten up this Acorn I mean this uh wing nut and we're installed and as you can see there's already nice light smoke in there and that just runs as long as you want you can keep filling it up you can use this for hot smoking you can use this for cold smoking cold smoking just means it doesn't generate enough heat to cook the food so without charcoal you can put cheese in there you can put ice cubes with with like Bloody Mary mix and you can smoke them to get smoked drinks but you can smoke anything I use it for cold smoking I use it when I'm doing reverse sear on a steak I use it all the time I I I pretty much use it every time and that's about as easy way you can make beautiful smoke on command as possible I'm Dennis linkl thank you very much for your time and uh now you know about my smoke generator

Channel: KomodoKamadoGrills

Views: 9,531

Keywords: Komodo Kamado, Dennis Linkletter, bbqguys, big green egg, rum and cook, smoking meat, kamado grill, kamado grill smoking, best kamado grill, smoking ribs, best smoker, best smoker grill combo, ceramic smoker, ceramic smoker grill, smoking with wood, smoking with wood chips on charcoal grill

Id: tJsesndfbUE

Length: 6min 12sec (372 seconds)

Published: Fri Dec 29 2023