Mastering Kamado-Style Smoking: How to Use Different Types of Wood

When it comes to smoking and grilling with kamado-style cookers like the Big Green Egg, Kamado Joe, Primo, Grilla Kong, Char-Griller Akorn, and Weber Summit, the type of wood you use can make all the difference. Whether you’re after intense heat for grilling or a low-and-slow smoke session, choosing the right wood is essential. At CountryCraft Firewood, we offer kiln-dried Red Oak 5" mini splits, 8" splits, chunks, and bark bits to help you get the most out of your kamado smoker.

In this guide, we’ll cover the unique benefits of each type of wood and how to use them in your kamado smoker to create delicious, smoky flavors for every dish.

Why Kiln-Dried Wood Matters for Kamado Grills

Kiln-dried wood, like the 5" mini splits, 8" splits, chunks, and bark bits offered by CountryCraft Firewood, burns hotter, longer, and cleaner than air-dried alternatives. The low moisture content ensures quick ignition, consistent heat output, and minimal ash production, all of which are crucial for maintaining temperature control in kamado-style smokers.

1. 5" Mini Splits: Quick Ignition and High Heat for Searing

The 5" mini splits are ideal for grilling at high temperatures, making them a perfect match for searing steaks, chops, or even pizza in a kamado smoker. These small pieces ignite quickly and burn hot, giving you the instant heat boost you need for direct grilling.

Best Uses:

• Big Green Egg & Kamado Joe: Use 5" mini splits with a charcoal base to quickly bring your smoker up to the ideal grilling temperature. These cookers are known for their excellent heat retention, so the mini splits will help you get the fire roaring quickly for a perfect sear on steaks.
• Grilla Kong: Take advantage of the Grilla Kong’s unique design and use mini splits to achieve high, consistent heat for grilling burgers and vegetables.

Pro Tip: Place mini splits at the edges of the firebox with light charcoal coverage to promote airflow and quick ignition.

2. 8" Splits: Long Burn for Low-and-Slow Smoking

For extended cooking sessions, 8" splits are your go-to option. These larger pieces of wood burn slowly, providing consistent heat for hours—perfect for low-and-slow barbecue staples like brisket, ribs, or pulled pork.

Best Uses:

• Primo & Weber Summit: Thanks to the Primo's oval design and the Weber Summit’s precise airflow control, using 8" splits will ensure even heat distribution across the cooking surface, perfect for long smokes.
• Char-Griller Akorn: The Akorn’s insulated body makes it highly efficient, and the slow burn of 8" splits will give you hours of heat without constantly adding wood.

Pro Tip: Place 2-3 8" splits around your lump charcoal to create a base of steady heat that lasts for hours. This setup is especially effective in smokers like the Kamado Joe and Big Green Egg, which are known for their ability to maintain consistent temperatures.

3. Wood Chunks: Balanced Smoke for Short to Medium Sessions

Wood chunks provide balanced smoke and are excellent for both grilling and shorter smoking sessions. They burn slower than 5" mini and 8" splits, making them ideal for cooks that last a few hours.

Best Uses:

• Grilla Kong & Kamado Joe: Use wood chunks for medium-length cooks like smoking chicken, turkey, or fish. Grilla Kong and Kamado Joe are versatile enough to handle the smoke produced by chunks without overpowering your food.
• Primo: Due to its large cooking surface, you can place chunks strategically for indirect cooking, perfect for evenly smoking multiple items like a rack of ribs or a pork butt.

Pro Tip: Place a few wood chunks on top of the charcoal to infuse rich, smoky flavors without needing to add more wood halfway through your cook.

4. Bark Bits: Quick Bursts of Smoke for Flavor

Bark bits are excellent for adding a quick burst of smoke or helping ignite your fire faster. These small pieces ignite quickly and provide an immediate, aromatic burst of smoke, making them a perfect finishing touch for meats or vegetables that benefit from a short, intense smoky flavor.

Best Uses:

• Big Green Egg & Weber Summit: Toss a handful of bark bits into the firebox when you're finishing a cook, such as when you want to add a final layer of smoke to a brisket or pork roast.
• Char-Griller Akorn: Use bark bits to start your fire quickly, or sprinkle them on the coals for a quick smoke boost.

Pro Tip: Don’t overdo it with bark bits! A little goes a long way. Too much can lead to excessive smoke, which may overwhelm delicate flavors.

Final Thoughts: Elevate Your Smoking Game with CountryCraft Firewood

No matter which kamado smoker you own—Big Green Egg, Kamado Joe, Primo, Grilla Kong, Char-Griller Akorn, or Weber Summit—the right wood can transform your cooking experience. At CountryCraft Firewood, we offer kiln-dried Red Oak 5" mini splits, 8" splits, chunks, and bark bits to suit all your grilling and smoking needs.

Elevate your next BBQ with the highest quality, sustainably sourced wood, and experience the difference that premium wood can make in your kamado smoker.

Order your firewood today and get ready to create unforgettable meals around the warmth of the fire!