Subtotal: $0.00

No products in the basket.

Select Page

Love BBQ smoked food? Us too! It’s amazing to see and taste how the simple element of smoke in food can transform a dish from ordinary to a mouth-watering taste sensation in a woody smoke-filled instant.

If you’re a big fan of smoked food but don’t always want to dine out for your fix, the good news is that, with the right tools, you can smoke food from the comfort of your backyard.

Ready to get in on the smoking action? Get to know the entire process of making the best BBQ smoked food at home and be a pro smoker in your first attempt. All you need to get started is a KUDU Grill and the KUDU Grill Smoker Lid.

Using your KUDU Grill as a Smoker

Turning your KUDU Grill into a smoker is easy. Aside from briquettes and firelighters, all you need are some hardwood chips and water.

To get started, light the KUDU Grill. While you wait for the coals to burn to embers with a layer of white ash, soak your wood chips in water for about 30-minutes.

Once your coals are ready and depending on whether you are hot or cold smoking and how much food you’re smoking, arrange the coals for the best cook.

Shake off any excess water from the wood chips and place a handful of soaked wood chips straight onto the coals. For added flavors, you can also add moistened fresh herbs like rosemary, thyme, or bay leaves.

Now it’s time to start cooking! Place your food on the grill grate and cover it with the KUDU Grill Smoker Lid. And that’s it. You’re Smoking!

Hot Smoking VS. Cold Smoking

Whether you plan to make hot smoked salmon for canapés, a side of cold-smoked trout or salmon for breakfast, or racks of hot-smoked BBQ ribs — it’s all made possible at home on your KUDU Grill.

There are two kinds of smoking methods: hot and cold. With hot smoking, you flavor and cook the food simultaneously, whereas with cold smoking, it’s more a case of flavoring the meat or fish instead of cooking it.

The temperatures vary significantly between the two methods. While hot smoking requires a direct heat source, cold smoking requires the grill grate to be off the heat while still allowing smoke to pump into the grill grate. What’s so great about smoking on the KUDU Grill is that its elevation bars and swivel mechanism allows you to maneuver your food anywhere over the grill for the perfect hot-smoke cooking temperature or cold-smoked flavoring.

Smoking Meat Made Easy

Love the taste of something flamed-grilled and smoked-filled? Take your outdoor cooking to the next level with the KUDU Grill Smoker Lid. The lid fits perfectly over the grill grate and entraps those precious whiffs of smoky goodness, making dishes like smoked trout, smoked salmon, smoked BBQ ribs, and smoked pulled pork the perfect at-home recipe.