Smoking on the Kamado BBQ: Hot and Cold Smoking

What's the difference between hot and cold smoking on the kamado?

With hot smoking on the kamado you cook your dish while adding smoky flavour at the same time, usually between 90 and 130 degrees Celsius. With cold smoking the temperature stays below 25 to 30 degrees and you only add smoke, without cooking. Hot smoking is used for pulled pork, ribs and brisket, while cold smoking is suited to cheese, butter and salted salmon.

Hot smoking: 90-130 degrees Celsius, always indirect with a heat shield
Cold smoking: below 25-30 degrees, purely for flavour without cooking
Chunks give long-lasting smoke, chips a quick smoke boost
Smoking dust is fine wood, especially suited to cold smoking
Always start mild: apple and beech are the most all-round wood types

Smoking is where barbecue turns into an experience. Not loud, but layered. Subtle. Deep. On a kamado like the Grill Bill you can use smoke in such a controlled way that it enhances your dish instead of overpowering it.

In this article you'll learn everything about smoking on the Grill Bill: the difference between hot and cold smoking, which smoking materials to use (chunks, chips or smoking dust) and which wood types suit which dishes.

What is smoking on a kamado?

Smoking is adding flavour by letting wood smoulder instead of burn. The smoke released soaks into your dish and gives aroma, colour and character.

A kamado is perfect for this: thanks to the ceramic and precise air control you can hold smoke for a long time and dose it very precisely. More control = better flavour.

Hot smoking on the kamado versus cold smoking

There are two main forms of smoking on a kamado: hot smoking and cold smoking. They differ significantly in approach and result.

Hot smoking: smoking and cooking at the same time

With hot smoking the temperature is usually between 90 and 130°C. Your dish is slowly cooked while absorbing smoke. This is the most used smoking technique on a kamado.

Pulled pork
Ribs
Brisket
Chicken
Salmon

Hot smoking is always done indirectly, with a heat shield between the coals and your dish. This prevents burning and gives even smoke circulation.

Cold smoking: smoke without heat

With cold smoking the temperature stays below 25-30°C. The goal isn't cooking, but purely adding flavour. This requires more control and a calm setup.

Cheese
Salmon (pre-salted)
Butter
Nuts
Salt

Because a kamado insulates well by itself, cold smoking is especially suited to low outdoor temperatures or with a special smoke generator. Patience matters more than fire here.

Smoking materials: chunks, chips or smoking dust?

Not every smoking material does the same thing. The choice determines how quickly smoke is released and how intense it is.

Chunks (smoking wood blocks)

Chunks are large pieces of smoking wood. They smoulder slowly and give off smoke for a long time. Ideal for hot smoking and long sessions.

Long-lasting, stable smoke
Perfect for low & slow
Simply place among the charcoal

Wood chips

Chips are smaller and release smoke faster. Handy for shorter cooks or when you want a quick smoke boost.

Fast smoke, short effect
No soaking needed on a kamado
Suited to fish and chicken

Smoking dust (sawdust)

Smoking dust consists of very fine wood and is mainly used for cold smoking. It smoulders slowly at extremely low temperatures.

Very subtle smoke
Perfect for cheese and butter
Use with a smoke spiral or generator

Wood types and their flavour profile

Not every wood type suits every dish. Think of smoking wood as herbs: more isn't always better.

Apple: light, sweet, ideal for chicken, pork and fish
Cherry: mild and fruity, gives meat a nice colour
Hickory: strong and smoky, classic for ribs and pulled pork
Oak: full and powerful, suited to beef and game
Beech: neutral and versatile, good for fish and cheese
Mesquite: extremely strong, use sparingly with red meat

Always start mild. You can add smoke, but you can't take it away.

Common mistakes when smoking

Using too much smoking wood
Letting smoking wood burn instead of smoulder
Opening the lid too often
Not using a heat shield for hot smoking

Good smoke is thin and blue/grey. Thick white smoke = bitter flavour.

Ready for the next step? Also discover baking, roasting or afterglow & residual heat and get everything out of your Grill Bill.

FAQ: smoking on the Grill Bill

What's the difference between hot and cold smoking?

With hot smoking you cook your dish and add smoke, usually between 90 and 140 degrees Celsius. With cold smoking the temperature stays below 25-30 degrees and you only add smoke, without cooking.

Should I soak smoking wood in water?

No. On a kamado soaking isn't necessary and is even discouraged. Wet wood gives steam and dirty smoke instead of a nice smouldering smoke. And if you do it, use a smoke box so the wet wood chips don't come into contact with the burning charcoal.

What's best to use: chunks or chips?

For long sessions and hot smoking, chunks are ideal. For short cooks or extra smoke moments you can use chips.

Can I cold smoke on a kamado?

Yes, but it requires control. Use low outdoor temperatures and preferably a smoke generator with smoking dust to keep the heat to a minimum.

Why does my food sometimes taste bitter when smoking?

Usually from too much smoke, poor combustion or thick white smoke. Use less smoking wood and make sure the wood smoulders instead of burns.

Which wood type is the most all-round?

Apple and beech are very versatile and mild. Perfect to start with and hard to overdo.

Bobby

Bobby is oprichter van Nomad Fire Co. en kookt al jaren op kamado en plancha. Hij schrijft over grillen, roken, low and slow en buitenkoken, met de ervaring van duizenden klanten die hij op weg hielp met hun eerste kamado.

Smoking on the Kamado BBQ