TECHNIQUE
Smoked kamado recipes
Smoking on a kamado means working at 100-130 °C for hours, with chunks or chips of noble wood — holm oak, apple, cherry — and patience as the main ingredient. The ceramic holds the moisture inside the chamber and the slow burn of the wood builds smoke ring, dark bark and that deep aroma no oven reproduces. In this section we publish the long smokes we've cooked on our Torrevieja terrace, with Costa Blanca winds for or against us, measuring every cook with probe and notebook. These are not recipes for a rushed afternoon: they're the ones you save for an unhurried Saturday.
4 recipes published
Smoked kamado recipes
MediumSmokedLevante-style smoked leg of lamb
A boneless leg of lamb, marinated in rosemary, lemon and Costa Blanca olive oil, smoked over local almond wood. The kamado paying tribute to the Alicante countryside.
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AdvancedSmokedSmoked Christmas turkey on the kamado
The recipe that retires the family oven on December 25th: 12-hour brine, butter under the skin, apple wood smoke and a whole turkey at 120 °C — tender inside, deep gold outside, properly smoked.
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AdvancedSmokedCarolina-style smoked pulled pork
Eight hours of patience, a six-kilo pork shoulder and North-Carolina vinegar — this is what a kamado does better than any other fire.
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AdvancedSmokedLow-and-slow smoked brisket
The kamado acid test. Ten hours at 110°C, a deep bark, a pink smoke ring and a texture that gives way under the weight of a fork.
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