5 TIPS on How to Smoke with a Ceramic Grill - Hot and Cold | Grill Sheriff Grüningen 

5 TIPS on How to Smoke with a Ceramic Grill - Hot and Cold | Grill Sheriff Grüningen - Smoking adds flavour! Today I'll give you 5 tips on how to smoke with a ceramic grill. #GrillSheriffTV
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DESCRIPTION
Smoking adds great flavour. Whether you want to smoke meat, ham, bacon or trout. But beware, you can also make mistakes.
1:09 Smoking in a ceramic grill is done by adding wood to the charcoal. There are different types of wood. On the one hand so-called wood chips, wood pellets or on the other hand wood chunks.
2:21 Now here are the 5 TIPS for best smoking on the ceramic grill.
TIP 1:
2:27 The right choice of wood is important. Each type of wood has its own taste and colour, which gets infused to your meat. Do some research to understand it all a little better. But otherwise come to our shop and we'll gladly advise you which wood is right for your cooking of choice.
TIP 2:
2:47 Choose the right type of wood. That's right. Do you choose wood chips, do you choose wood chunks, or pellets? That makes a difference. Depending on what you want to grill, consider which type of wood you choose.
TIP 3:
3:03 Yes, the quantity is also relevant. You can add more or less. Of course this results in a more intense taste or a milder taste. Just make sure you don't put too much but also not too little into the charcoal, so that it is just right. Here are some more tips: Just increase the amount step by step and don't add a big bucket of wood from the get go.
TIP 4:
3:29 Time i.e. the duration of how long you smoke. Here you have to think about one more thing. Think about what you want to smoke. But that doesn't mean that you smoke for the same amount of time. It depends on the cut but here, too, it is a matter of choosing the appropriate length of time so your food is not over-smoked.
TIP 5:
3:48 The right air flow in the grill. This is done by opening the vents at the top so that the smoke can escape and no smoke accumulation forms in the grill. It must be circulate again and again with fresh smoke. If I open too little up there, then there is a jam inside and that has a negative effect on the food.
NOTE:
4:09 Here's a hint on the Classic III by Kamado Joe. It has an integrated Hyperbolic Smoke Chamber, a so-called Slow Roller. This is specially designed to cook and smoke over a longer period of time and this engulfs the food optimally with smoke and thus gives it an excellent flavour.
BONUS TIP - COLD SMOKING
5:57 The ceramic grill can store heat very well. But it can still do more! It can also store cold air. Therefore you also can use it to cold smoke. Cold smoking functions with sawdust, which one empties into a smoking snail inside. The sawdust causes it to burn very slowly without generating heat. The heat, which is generated in the cold air in the ceramic grill stays perfectly balanced. That means you can cold smoke at temperatures between 15 and 25 degrees and smoke fish, trout, cheese, or even salt, pepper, spices, chilis or even sugar! This results in a wonderful aroma.
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5 TIPS on How to Smoke with a Ceramic Grill - Hot and Cold | Grill Sheriff Grüningen