30+ Delicious Kamado Recipes You Need to Try

Welcome to the world of kamado smoking, where tradition meets innovation to create some of the most delicious smoked dishes you can imagine.

The kamado grill, with its unique design and exceptional heat retention, allows for a versatile cooking experience that can infuse your food with rich, smoky flavors.

Whether you’re a seasoned pitmaster or a novice looking to explore the art of smoking, this collection of over 30 kamado smoker recipes will inspire you to fire up your grill and delight your taste buds.

From tender meats to flavorful vegetables, you’ll discover a wide array of dishes perfect for any occasion.

Get ready to impress your family and friends with these mouthwatering recipes that showcase the best of kamado cooking!

30+ Delicious Kamado Recipes You Need to Try

With these 30+ kamado smoker recipes at your fingertips, you’re well-equipped to elevate your outdoor cooking game. Each recipe not only highlights the unique capabilities of the kamado grill but also celebrates the diverse flavors and textures that smoking brings to food.

Whether you’re preparing a feast for a special occasion or a casual weeknight dinner, these dishes are sure to please. Don’t be afraid to experiment with different woods, seasonings, and ingredients to make each recipe your own.

So, gather your friends and family, fire up that kamado, and enjoy the wonderful flavors that come from a day of smoking.

Happy grilling!

Kamado Smoked Brisket

Kamado-smoked brisket is a tender and flavorful barbecue classic. Using a kamado grill allows for precise temperature control, which is essential for cooking brisket low and slow.

This recipe will guide you through creating a perfectly smoked brisket with a rich bark, juicy interior, and a deep, smoky flavor that penetrates every bite.

Ingredients

• 1 whole brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp mustard powder
• 1 cup beef broth (for spritzing)
• Hardwood chunks (hickory or oak)

Instructions

1. Prepare the brisket: Trim the brisket, leaving about 1/4-inch of fat on the fat cap side. This helps protect the meat and keeps it moist.
2. Season: Mix salt, pepper, garlic powder, onion powder, paprika, and mustard powder to create the rub. Coat the brisket generously with the rub and let it rest for 1 hour at room temperature.
3. Prepare the kamado: Set up your kamado grill for indirect heat and preheat it to 225°F. Add hardwood chunks for smoking.
4. Smoke the brisket: Place the brisket fat-side up on the grill grate. Smoke the brisket for about 10-12 hours, spritzing with beef broth every 2-3 hours to keep it moist.
5. Wrap the brisket: When the internal temperature reaches 165°F, wrap the brisket in butcher paper or foil, then return it to the grill.
6. Finish cooking: Continue cooking until the internal temperature reaches 203°F. Once done, remove from the grill and let it rest for at least 1 hour before slicing.

Smoking brisket on a kamado grill requires patience and precision, but the results are worth it. The smoky bark, tender meat, and rich flavors make this dish a crowd-pleaser at any barbecue.

Pair it with your favorite barbecue sauce and sides for a mouthwatering meal.

Kamado Smoked Chicken Thighs

Kamado-smoked chicken thighs offer a juicy, tender alternative to the more common smoked chicken breast.

The dark meat of chicken thighs retains moisture exceptionally well, especially when cooked on a kamado grill.

The result is a deliciously smoky, savory dish with crispy skin that is sure to be a hit at any backyard barbecue or family dinner.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Hardwood chunks (apple or cherry wood)

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Rub olive oil over each piece to help the seasoning stick.
2. Season: Combine salt, pepper, paprika, garlic powder, and onion powder in a bowl. Rub the seasoning mix evenly over the chicken thighs.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 250°F. Add apple or cherry wood chunks for a subtle, sweet smoke.
4. Smoke the chicken: Place the chicken thighs skin-side up on the grill. Smoke them for 2-3 hours or until the internal temperature reaches 165°F.
5. Crisp the skin: If you prefer extra crispy skin, increase the grill temperature to 400°F for the last 10-15 minutes of cooking.
6. Rest and serve: Remove the chicken from the grill and let it rest for 10 minutes before serving.

Kamado-smoked chicken thighs are easy to prepare and incredibly flavorful, with the smoky taste complementing the crispy skin and juicy interior.

This versatile dish pairs well with a wide range of sides, making it perfect for family dinners or gatherings. Once you’ve tried smoking chicken on your kamado grill, it will become a go-to favorite.

Kamado Smoked Pork Shoulder

Kamado-smoked pork shoulder is a melt-in-your-mouth barbecue masterpiece, perfect for pulled pork sandwiches or tacos.

This cut of meat, cooked low and slow on a kamado grill, becomes tender and flavorful, absorbing the smoke while maintaining its moisture.

The result is juicy, smoky pulled pork that is packed with flavor and can be used in a variety of dishes.

Ingredients

• 1 pork shoulder (7-9 lbs)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1/4 cup apple cider vinegar (for spritzing)
• Hardwood chunks (oak or hickory)

Instructions

1. Prepare the pork: Trim excess fat from the pork shoulder, leaving a thin layer to retain moisture during smoking.
2. Season: Mix salt, brown sugar, paprika, chili powder, garlic powder, onion powder, and cayenne (if using). Rub the seasoning mix generously over the pork shoulder. Let it rest for 1 hour at room temperature.
3. Prepare the kamado: Set up your kamado grill for indirect heat and preheat it to 225°F. Add hickory or oak wood chunks for smoke.
4. Smoke the pork shoulder: Place the pork shoulder on the grill grate and smoke for 12-14 hours, spritzing with apple cider vinegar every 2-3 hours.
5. Wrap the pork shoulder: Once the internal temperature reaches 165°F, wrap it tightly in foil or butcher paper.
6. Finish cooking: Continue smoking until the internal temperature reaches 203°F. Let the pork rest for 1 hour, then shred it with forks for serving.

Kamado-smoked pork shoulder produces incredibly tender, flavorful meat that can be enjoyed in many ways.

Whether served as pulled pork sandwiches, tacos, or simply on its own, the smoky depth of flavor from the kamado grill makes this dish a standout at any barbecue.

Your guests will love the richness of the pork, and you’ll appreciate the ease of cooking it on the kamado.

Kamado Smoked Ribs

Kamado-smoked ribs are a true barbecue favorite. Using a kamado grill allows for slow, consistent cooking, which is key to achieving fall-off-the-bone tenderness.

The ribs absorb the perfect amount of smoke, giving them a deep, savory flavor enhanced by a sweet and tangy glaze.

This recipe will walk you through creating mouthwatering ribs that are sure to impress.

Ingredients

• 2 racks of baby back ribs
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup apple cider vinegar (for spritzing)
• BBQ sauce for glazing
• Hardwood chunks (hickory or apple wood)

Instructions

1. Prepare the ribs: Remove the membrane from the back of the ribs. This allows the seasoning and smoke to penetrate better.
2. Season: Combine salt, brown sugar, paprika, black pepper, garlic powder, and onion powder. Rub the seasoning generously over both sides of the ribs. Let the ribs rest for 30 minutes.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 225°F. Add hickory or apple wood chunks for smoke.
4. Smoke the ribs: Place the ribs on the grill and smoke for 5-6 hours. Spritz the ribs with apple cider vinegar every 45 minutes to keep them moist.
5. Glaze and finish: During the last 30 minutes, brush the ribs with your favorite BBQ sauce and let the sauce set on the grill.
6. Rest and serve: Once the ribs are done (internal temperature around 195°F), let them rest for 10 minutes before slicing and serving.

Kamado-smoked ribs offer a perfect balance of tenderness, smokiness, and sweetness. The low-and-slow cooking process ensures the meat is juicy and flavorful, while the BBQ glaze adds a delicious finishing touch.

These ribs are ideal for family gatherings or backyard cookouts, delivering a barbecue experience that’s hard to beat.

Kamado Smoked Turkey Breast

Kamado-smoked turkey breast is a great way to enjoy juicy, flavorful turkey without the hassle of smoking a whole bird. This recipe gives the turkey breast a deliciously smoky flavor while keeping it tender and moist.

With a kamado grill, you can control the temperature perfectly, allowing for an evenly cooked turkey breast that is perfect for holiday feasts or simple weeknight dinners.

Ingredients

• 1 bone-in turkey breast (5-7 lbs)
• 1/4 cup olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1/2 cup chicken broth (for spritzing)
• Hardwood chunks (pecan or cherry wood)

Instructions

1. Prepare the turkey: Pat the turkey breast dry with paper towels. Rub it all over with olive oil.
2. Season: Combine salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning mix evenly over the turkey breast.
3. Prepare the kamado: Set up your kamado grill for indirect heat and preheat it to 275°F. Add pecan or cherry wood chunks for smoke.
4. Smoke the turkey: Place the turkey breast on the grill, bone-side down. Smoke for 3-4 hours, spritzing with chicken broth every hour.
5. Check temperature: Smoke the turkey until the internal temperature reaches 160°F in the thickest part of the breast.
6. Rest and serve: Remove the turkey from the grill and let it rest for 15 minutes. Slice and serve with your favorite sides.

Kamado-smoked turkey breast is tender, juicy, and full of rich smoky flavor. Whether you’re preparing it for a holiday dinner or a casual meal, this recipe is a sure winner.

The kamado grill makes it easy to achieve an evenly cooked turkey that’s bursting with flavor in every bite. Serve it with mashed potatoes, stuffing, or even on sandwiches for an outstanding meal.

Kamado Smoked Salmon

Kamado-smoked salmon is a flavorful and healthy dish that’s perfect for any occasion. The kamado grill infuses the salmon with a delicate smoky flavor while cooking it to perfection.

This recipe is simple, but the results are impressive, with the salmon remaining tender and flaky, while taking on a rich, smoky aroma that pairs well with a variety of sides.

Ingredients

• 1 whole salmon fillet (2-3 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Lemon slices (for garnish)
• Hardwood chunks (alder or fruitwood)

Instructions

1. Prepare the salmon: Pat the salmon fillet dry with paper towels. Rub it all over with olive oil.
2. Season: Mix salt, pepper, brown sugar, and smoked paprika. Rub the seasoning evenly over the salmon fillet.
3. Prepare the kamado: Set up your kamado grill for indirect heat and preheat it to 225°F. Add alder or fruitwood chunks for a mild smoke flavor.
4. Smoke the salmon: Place the salmon fillet on the grill, skin-side down. Smoke for 1-2 hours, or until the internal temperature reaches 145°F.
5. Garnish and serve: Once done, remove the salmon from the grill and let it rest for 5 minutes. Garnish with lemon slices and serve.

Kamado-smoked salmon is a delightful and healthy option that’s easy to prepare yet delivers restaurant-quality results.

The delicate smoky flavor from the kamado grill enhances the natural richness of the salmon, making it perfect for dinner parties, weeknight meals, or even brunch.

Serve it alongside fresh vegetables, salads, or rice for a complete and satisfying meal.

Kamado Smoked Beef Short Ribs

Kamado-smoked beef short ribs are a rich, hearty dish that delivers incredible depth of flavor. Slow-cooking these ribs on a kamado grill allows the meat to become melt-in-your-mouth tender while absorbing a robust, smoky flavor.

This recipe is perfect for those who enjoy big, bold flavors and a dish that’s sure to be the star of any barbecue.

Ingredients

• 4 beef short ribs (about 3 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 cup beef broth (for spritzing)
• Hardwood chunks (oak or hickory)

Instructions

1. Prepare the ribs: Trim excess fat from the beef short ribs, leaving a thin layer to keep the meat moist.
2. Season: Combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning generously over all sides of the ribs.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 250°F. Add oak or hickory wood chunks for a deep, smoky flavor.
4. Smoke the ribs: Place the short ribs on the grill and smoke for 6-8 hours, spritzing with beef broth every 2 hours to keep them moist.
5. Check temperature: Smoke the ribs until the internal temperature reaches 203°F. The meat should be very tender.
6. Rest and serve: Remove the ribs from the grill and let them rest for 15 minutes before serving.

Kamado-smoked beef short ribs are a deeply satisfying dish with a rich, smoky flavor and incredibly tender texture. This recipe is ideal for a special occasion or any time you want to impress your guests with a hearty, flavorful barbecue meal.

Serve with mashed potatoes or coleslaw for a complete and indulgent feast.

Kamado Smoked Whole Chicken

Kamado-smoked whole chicken is a classic dish that’s easy to prepare yet bursting with flavor. Smoking a whole chicken on a kamado grill ensures juicy meat and crispy, flavorful skin.

This recipe is perfect for family meals, weekend barbecues, or even holiday dinners, offering a well-rounded smoky flavor that complements the natural taste of the chicken.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 lemon, halved (for stuffing)
• 4 garlic cloves (for stuffing)
• Hardwood chunks (apple or cherry wood)

Instructions

1. Prepare the chicken: Pat the chicken dry with paper towels. Rub olive oil over the entire bird.
2. Season: Combine salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning generously over the chicken, inside and out.
3. Stuff the chicken: Place lemon halves and garlic cloves inside the chicken cavity.
4. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 275°F. Add apple or cherry wood chunks for a sweet, mild smoke.
5. Smoke the chicken: Place the chicken on the grill, breast-side up. Smoke for 3-4 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F.
6. Rest and serve: Remove the chicken from the grill and let it rest for 15 minutes before carving and serving.

Kamado-smoked whole chicken offers a delicious blend of juicy, tender meat and crispy skin with a subtle smoky flavor. This versatile dish can be served with various sides like roasted vegetables, potatoes, or salads, making it a go-to recipe for any occasion.

Whether you’re hosting a family dinner or a weekend barbecue, this smoked chicken is sure to be a hit.

Kamado Smoked Pork Belly

Kamado-smoked pork belly is a rich and decadent barbecue treat that balances smoky flavor with melt-in-your-mouth texture.

Slow-smoking pork belly on a kamado grill allows the fat to render down, creating crispy, caramelized edges and tender, juicy meat.

This recipe is perfect for impressing guests or indulging in a delicious barbecue meal.

Ingredients

• 3 lbs pork belly, skin removed
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• Hardwood chunks (hickory or oak)

Instructions

1. Prepare the pork belly: Pat the pork belly dry with paper towels.
2. Season: Combine salt, brown sugar, paprika, garlic powder, onion powder, and black pepper. Rub the seasoning generously over all sides of the pork belly.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 250°F. Add hickory or oak wood chunks for a smoky, bold flavor.
4. Smoke the pork belly: Place the pork belly on the grill, skin-side down. Smoke for 3-4 hours, or until the internal temperature reaches 195°F.
5. Rest and slice: Remove the pork belly from the grill and let it rest for 15 minutes. Slice it into thick pieces or cubes for serving.

Kamado-smoked pork belly is a barbecue indulgence that’s crispy on the outside and tender on the inside, with a deliciously rich, smoky flavor. This dish can be served on its own, in sandwiches, or as an appetizer at your next gathering.

The combination of textures and flavors makes smoked pork belly an unforgettable treat for any barbecue enthusiast.

Kamado Smoked Brisket

Kamado-smoked brisket is a barbecue classic that delivers deep, smoky flavors and mouthwatering tenderness. This slow-cooked beef dish is perfect for feeding a crowd, offering a rich combination of flavors that only a kamado grill can achieve.

Patience is key with brisket, but the results are worth the wait—a beautifully smoked cut that practically melts in your mouth.

Ingredients

• 1 whole packer brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp paprika
• 1 cup beef broth (for spritzing)
• Hardwood chunks (oak or mesquite)

Instructions

1. Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat to help retain moisture.
2. Season: Mix salt, pepper, garlic powder, onion powder, and paprika. Generously rub the seasoning mix all over the brisket.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 225°F. Add oak or mesquite wood chunks for bold, smoky flavor.
4. Smoke the brisket: Place the brisket fat-side up on the grill. Smoke for 10-14 hours, spritzing with beef broth every 2-3 hours.
5. Wrap and finish: When the brisket reaches an internal temperature of 165°F, wrap it in butcher paper or foil and continue smoking until it reaches 203°F.
6. Rest and slice: Remove the brisket from the grill and let it rest for at least 30 minutes before slicing against the grain.

Kamado-smoked brisket is the epitome of barbecue perfection. The slow-smoking process infuses the meat with incredible flavor while allowing the tough cut to break down into tender, juicy slices.

Whether you’re serving it at a backyard barbecue or a special event, this brisket is sure to impress with its rich taste and unbeatable texture.

Kamado Smoked Pulled Pork

Kamado-smoked pulled pork is a beloved barbecue staple, perfect for sandwiches, tacos, or serving as a main dish with your favorite sides.

This recipe takes advantage of the kamado grill’s ability to maintain low and steady heat, turning pork shoulder into juicy, tender, pull-apart meat that’s bursting with smoky goodness.

Ingredients

• 1 bone-in pork shoulder (8-10 lbs)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp black pepper
• 1/2 cup apple cider vinegar (for spritzing)
• Hardwood chunks (apple or hickory)

Instructions

1. Prepare the pork shoulder: Trim any excess fat from the pork shoulder, leaving a small amount to keep the meat moist during smoking.
2. Season: Mix salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. Rub the seasoning generously over the pork shoulder.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 250°F. Add apple or hickory wood chunks for a sweet and smoky flavor.
4. Smoke the pork: Place the pork shoulder on the grill. Smoke for 8-12 hours, spritzing with apple cider vinegar every 1-2 hours to keep the meat moist.
5. Check temperature: Smoke until the internal temperature reaches 195-205°F for pull-apart tenderness.
6. Rest and pull: Remove the pork from the grill and let it rest for 30 minutes. Use two forks to shred the pork into tender pieces.

Kamado-smoked pulled pork is a versatile, crowd-pleasing dish that captures the essence of great barbecue. The combination of sweet, smoky flavors and melt-in-your-mouth texture makes this dish perfect for a wide range of meals.

Whether served on buns with slaw or plated with baked beans, this pulled pork is sure to become a favorite.

Kamado Smoked Cedar-Planked Salmon

Kamado-smoked cedar-planked salmon is a flavorful and elegant dish that combines the delicate smokiness of cedar wood with the rich, natural taste of salmon.

The kamado grill’s even heat distribution ensures the salmon cooks perfectly, while the cedar plank adds an extra layer of depth.

This recipe is ideal for dinner parties or a healthy, gourmet meal.

Ingredients

• 1 large salmon fillet (2-3 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Lemon slices (for garnish)
• 1 cedar plank (soaked in water for at least 2 hours)
• Hardwood chunks (fruitwood or alder)

Instructions

1. Prepare the salmon: Pat the salmon dry with paper towels and rub it with olive oil.
2. Season: Mix salt, black pepper, brown sugar, and smoked paprika. Rub the seasoning mix over the salmon.
3. Prepare the kamado: Set up your kamado grill for indirect heat and preheat it to 275°F. Add fruitwood or alder wood chunks for a light, smoky flavor.
4. Place on the cedar plank: Put the salmon fillet on the soaked cedar plank and place the plank on the grill.
5. Smoke the salmon: Close the grill lid and smoke the salmon for 45 minutes to 1 hour, or until the internal temperature reaches 145°F.
6. Garnish and serve: Remove the salmon from the grill and let it rest for a few minutes. Garnish with lemon slices before serving.

Kamado-smoked cedar-planked salmon offers a unique and elegant flavor profile that’s hard to resist. The cedar plank imparts a subtle woodsy aroma while the salmon remains tender and moist, making this dish perfect for special occasions or a healthy weeknight meal.

Pair it with roasted vegetables or a fresh salad for a wholesome, gourmet experience.

Kamado Smoked Turkey Breast

Kamado-smoked turkey breast is a healthy and flavorful alternative to traditional roast turkey. The kamado grill’s precise temperature control and smoke infusion give this lean cut a deep, rich flavor while keeping it moist and tender.

This recipe is perfect for holiday gatherings or anytime you’re craving a lighter, smoky protein that’s easy to prepare and impressive to serve.

Ingredients

• 1 whole turkey breast (4-6 lbs)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp dried thyme
• 1 cup apple juice (for spritzing)
• Hardwood chunks (cherry or apple wood)

Instructions

1. Prepare the turkey: Pat the turkey breast dry with paper towels and rub it with olive oil.
2. Season: Mix salt, pepper, garlic powder, paprika, and dried thyme. Rub the seasoning mixture all over the turkey breast, making sure to coat it evenly.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 275°F. Add cherry or apple wood chunks for a mild, fruity smoke.
4. Smoke the turkey: Place the turkey breast on the grill. Smoke for 3-4 hours, spritzing with apple juice every hour to keep it moist.
5. Check temperature: Smoke until the internal temperature reaches 165°F.
6. Rest and slice: Remove the turkey breast from the grill and let it rest for 10-15 minutes before slicing and serving.

Kamado-smoked turkey breast delivers a beautifully moist and flavorful result, with a delicate smoky undertone that elevates the natural taste of the turkey.

This recipe is perfect for holiday feasts or everyday meals, offering a lighter yet satisfying option that pairs well with a variety of sides like roasted vegetables or mashed potatoes.

Kamado Smoked Pork Tenderloin

Kamado-smoked pork tenderloin is an elegant yet simple dish that is perfect for both weeknight dinners and special occasions. This tender cut of pork absorbs the flavors of the kamado grill’s smoke, while remaining juicy and flavorful.

With a quick cooking time and minimal effort, this dish offers a gourmet taste without the hassle.

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 2 tbsp olive oil
• 1/4 cup kosher salt
• 2 tbsp black pepper
• 2 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp cayenne pepper (optional for heat)
• Hardwood chunks (apple or pecan wood)

Instructions

1. Prepare the pork tenderloin: Trim any silver skin from the pork tenderloin and pat it dry with paper towels.
2. Season: Mix salt, pepper, garlic powder, paprika, brown sugar, and cayenne pepper (if using). Rub the mixture all over the pork tenderloin.
3. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 250°F. Add apple or pecan wood chunks for a mild, sweet smoke.
4. Smoke the pork: Place the tenderloins on the grill. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F.
5. Rest and slice: Remove the pork from the grill and let it rest for 10 minutes. Slice into medallions and serve.

Kamado-smoked pork tenderloin is a versatile and impressive dish that combines the subtle sweetness of smoke with the tender, juicy texture of pork.

Whether served with roasted potatoes, a fresh salad, or rice, this smoked pork tenderloin is sure to please any crowd.

It’s an easy way to elevate a simple meal into something special.

Kamado Smoked Stuffed Bell Peppers

Kamado-smoked stuffed bell peppers are a smoky twist on a classic comfort dish. By smoking the peppers on a kamado grill, they absorb the rich, woody flavor while keeping their texture.

Stuffed with a savory mixture of meat, rice, and vegetables, these peppers offer a balanced meal packed with nutrients and taste.

They’re ideal for a family dinner or as a side dish for your next barbecue.

Ingredients

• 6 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• Hardwood chunks (oak or hickory)

Instructions

1. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes.
2. Prepare the stuffing: In a skillet, cook the ground meat until browned. Add onions, garlic, diced tomatoes, rice, oregano, smoked paprika, salt, and pepper. Cook for another 5 minutes, then remove from heat.
3. Stuff the peppers: Fill each bell pepper with the meat and rice mixture, then top with shredded cheese.
4. Prepare the kamado: Set your kamado grill for indirect heat and preheat it to 300°F. Add oak or hickory wood chunks for a rich, smoky flavor.
5. Smoke the peppers: Place the stuffed peppers on the grill. Smoke for 1-1.5 hours, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve: Remove the peppers from the grill and serve immediately.

Kamado-smoked stuffed bell peppers are a hearty, flavorful dish that combines the warmth of comfort food with the boldness of smoke. The tender peppers and savory stuffing make for a delicious, well-rounded meal.

Whether served as a main course or a side, these smoked peppers are a hit at any barbecue or family gathering.

Note: More recipes are coming soon!