Accessoires fumage (kamados)

Cold smoking is carried out at low temperatures (20°C to 30°C).

The smoke flavours without cooking, bringing a delicate and aromatic note.

Perfect for :

• Artisanal cheeses,
• Raw salmon,
• Homemade cold meats,
• Or even the butter and the nuts.

By using a cold smoke generator placed in the kamado, the enjoyment of the fire is extended while respecting the delicacy of the food.

Hot smoking is carried out between 90°C and 130°C.

The slow and constant heat cooks the meat while saturating it with woody aromas.

It is the ideal method for:

The tender and shredded pulled pork,

Caramelised ribs,

The melting brisket,

Or even the hot smoked salmon.

With a ceramic deflector, cooking is done indirectly, without contact with the flame. The smoke envelops the food, creating a tender texture and an authentic taste.

• Light your QUATRO natural charcoal kamado with an electric lighter, without chemical additives.
• Place a ceramic deflector for gentle and indirect cooking. For example, use the Split & Mix accessory. 
• Add a few sticks of cinnamon directly onto the hot embers.
• Close the lid of the kamado to allow the smoke to infuse slowly.

Tip: mix cinnamon with a fruit wood (apple, cherry) for a rounder and more balanced fragrance.

Cinnamon, when used for smoking, releases aromas that are both woody and sweet, evoking Eastern spices and the warmth of fire.

In a kamado, its slow combustion creates a light smoke, ideal for:

• Duck breasts or beef fillets with a spicy aroma,
• Delicately seasoned white fish,
• Or even caramelised fruits (pineapple, pears, apples) that take on a delicious and enchanting dimension.

A stable temperature, good wood, a deflector, and patience.

The kamado does the rest — providing controlled, natural, and tasty smoking.

• Ceramic deflector / enamelled pizza stone (for gentle diffusion)
• Thermometer 
• Electric lighter for a clean ignition
• Cold smoke generator for low-temperature smoking

• Let it cool completely.
• Remove the ashes and coal residues.
• Clean the hot grill with a stainless steel brush.
• Wipe the inside with a dry cloth (no chemicals).
• Leave to air for a few hours before closing.

No. The kamado operates in a closed chamber: heat and smoke circulate by convection. The lid remains closed to maintain the temperature and concentrate the flavours. Only open it to check or baste your food, and as infrequently as possible.

It depends on the type of food:

Fish: 30 min to 2 h

poultry: 2 to 4 hours

Ribs: 4 to 6 h

Pulled pork / brisket: 8 to 12 hours

Cheeses or nuts (cold): 1 to 3 h

→ The secret: time, consistency, and patience.

Hot smoking: 90°C to 130°C

• Warm smoking: 50°C to 80°C

• Cold smoking: 20°C to 30°C

The aim is to maintain a constant heat, without any flare-ups. Air control (inlets/outlets) and a thermometer are essential.

The ceramic deflector is essential for smoking: it protects the food from direct flame and transforms the kamado into an indirect heat oven. It ensures a stable and even temperature, which is crucial for long cooking times.