Adding wood to your Kamado while you’re cooking is a great way to bring the flavor to the next level. You’ll need to set your Kamado up for smoking, option one is best for adding wood, and the rest is pretty simple— though you do need to put some thought into what cut of wood you’ll use and which type.
Chips are good for long term smoking, and you can soak them overnight to make them last longer. Chunks are also fine for long smoking sessions, and you wouldn’t need to soak them overnight. I typically use a combination of the two, adding a few chunks near the area of lit charcoal and some chips surrounding that. Planks are sometimes used for grilling, in which case you should soak them for about an our prior to using it.
The types of wood are a little more complicated since their are so many options! Each type of wood brings its own flavor to the table, and works to compliment specific meats and sides. So, today I bring you a guide for the types of wood you can use while smoking on your Kamado!
Use with: Beef, pork, poultry
Tastes like: Sweet but dense, fruity smoke flavor. Strongest flavor from a fruit-wood.
Use with: Pork, fish
Tastes like: Mild smoke flavor, similar to maple
Use with: Poultry, pork
Tastes like: Slightly sweet but still smokey
Use with: Pork, poultry
Tastes like: Very mild, with a similar taste to apple wood.
Use with: Beef, pork, turkey, cheeses
Tastes like: Strong smoke flavor, bacon-like
Use with: Beef, fatty meats
Tastes like: Strong smokey flavor, hint of balsamic
Use with: Pork, poultry, vegetables, cheeses
Tastes like: Mild smoke flavor that is slightly sweet
Use with: Beef, lamb, vegetables
Tastes like: Strong earthy flavor, sweeter than hickory
Use with: Beef, pork, lamb
Tastes like: Medium smoky flavor, good barbecue taste
Use with: Poultry, seafood, pork
Tastes like: Woodsy flavor with a hint of sweet
Use with: Poultry, seafood, cheese
Tastes like: Mild and sweet flavor, more subtle than hickory
Some wood types I recommend that you steer clear of when smoking include cedar, cypress, pine, fir, and sycamore. You should not use these for smoking, though cedar is often used for plank grilling, which is fine.