Smoke Generator Coil

A smoke-generating coil is an accessory that is placed on or next to the fire. It works by allowing the pieces of wood (chips) to burn slowly, creating a thick, flavorful smoke, but without a direct flame.

Place the smoke-generating coil on the bottom grate or in the bottom of the kamado, close to the charcoal. Ideally, it should be placed near the indirect heat zone, so that it is not directly exposed to the flames, but is close enough to capture the heat from the coal and produce smoke.

To maximize indirect cooking, you can also install a heat deflector between the coil and the food. This will create a smooth, indirect cooking while adding the flavor of the smoke.

Load the coil with dry wood chips, which will burn slowly and give off continuous smoke for several hours. The chips should be small enough to fit in the coil and light well, but not too large to avoid stifling combustion.

The purpose of the smoke-generating coil is to maintain a relatively low temperature (usually between 90 and 120°C) while producing a constant smoke. Here are some tips for adjusting the temperature:

Control the vents of the kamado to adjust the temperature. Reduce air intake to maintain a low and stable temperature. The use of a smoke generator coil usually requires more precise control of the airflow to avoid raising the temperature too much.
Use a moderate amount of charcoal so as not to increase the heat excessively. Depending on your coil, you may not need a lot of coal, as the slow combustion of wood chips or pellets will produce smoke without requiring much heat.
Add food and monitor cooking
Once your coil starts to smoke, add your food to the kamado. The types of food that benefit from low-temperature cooking with smoke include:
– Smoking meats: Pork ribs, brisket, chicken, fish, etc.
– Cheeses: Cheese can also benefit from light smoking at low temperatures.
– Vegetables: Some vegetables, such as tomatoes or peppers, can also be smoked to add a rich, smoky flavor.
To regulate smoke production: If you want more smoke, you can add a little more wood chips to the coil while cooking. The amount of smoke is usually controllable, depending on the airflow and the fuel used.
Monitor the temperature: For slow and stable cooking, it is important to keep the temperature constant, preferably below 120°C. Use a probe thermometer to monitor the temperature inside the kamado and adjust the vents accordingly.

– Consistent Smoke Flavor : The coil generates continuous smoke at low temperatures, which is ideal for long-term smoking and flavor infusion into meats, fish, or cheeses.

– Ease of use : it is easy to install and use. Unlike traditional methods where heat must be managed directly, the coil generates smoke without adding excessive heat.

– Long and slow cooking : this method is ideal for slow cooking, such as those of fatty meats (brisket, pork shoulders, ribs) or fish, which benefit from long cooking at low temperatures.

– Space Optimization : The coil takes up a small space in the kamado, allowing you to cook extra food while smoking at the same time.