Hot smoking

Hot smoking means slowly or gently cooking with wood smoke below 212°F (100°C) but above 100°F (40°C). Smoking at temperatures under 100°F (40°C) is called cold smoking. As a technique, hot smoking lends itself well to fish fillets or whole fish—but also to poultry fillets and pieces of game and lamb. These are delicate pieces with a refined taste. The cooking time is between 10 and 45 minutes. For this technique, you should only place the heat shield after you’ve placed the smoking wood in the kamado. It is impractical to constantly lift the heat shield from the kamado to add smoking wood. (Monolith has found a solution for this by making an opening in the exterior of the kamado and a slit to drop in wood chips on top of the charcoal.)