Free Shipping + Free Installation + 30% Off Kamado Dragon Accessories With Your Order
Smoking Made Easy
How to Achieve that Smoky Flavour, Without Ever Opening Your Kamado!
Elevate your grilling experience with our ultimate Kamado feature: a versatile wood chip feeder tool that effortlessly infuses your food with incredible smoked flavour. Discover why this innovative tool is a must-have for every Kamado Dragon owner.
Key Features of Our Innovative Chip Feeder Tool
Effortless Smoking
- Convenient Wood Addition: Easily add wood chips for that perfect smoked flavour without opening your charcoal smoker. This ensures a seamless and efficient smoking process.
- Prevents Premature Burning: Add smoking chips when ready, so they don’t burn up prematurely, giving you better control over your smoking process.
No Cooking Interruption
- No Need to Remove Grids: Add smoking chips without having to remove cooking grids, keeping your setup intact and your hands safe from the fire.
- Heat Retention: Maintain consistent cooking temperatures since you don’t have to open your Kamado, ensuring your cooking cycle is never interrupted.
Enhanced Safety & Convenience
- Hands-Free Operation: Your hands are not exposed to the fire, minimising the risk of burns and making the process safer.
- Stainless-Steel Feeder Tool: This sturdy tool helps in adding wood, adjusting charcoal, breaking up ice cubes, and even defending your surf & turf.
Optimal Smoking & Airflow Control
- Feeder Port Hole: Handy for checking and viewing the fire without opening the grill, allowing you to monitor and adjust as needed.
- Adjusting Coals: Use the port to adjust coals with an ash tool during long smokes without opening the grill, especially when the Ceramic Heat Deflector is in place.
- Airflow Fine-Tuning: Unscrew the port to fine-tune airflow above the charcoal, achieving the perfect blue smoke without increasing the heat more than desired.
Unmatched Versatility
All-in-One Functionality
- This feeder tool offers unmatched versatility, making it easier than ever to add wood chips, manage your fire, and adjust airflow without disturbing your cooking process.
Enhanced Cooking Experience
- Smoked Flavour Mastery: Achieve the perfect smoked flavour every time with precise control over when and how much wood to add.
- Maintain Perfect Cooking Conditions: Keep the heat steady and your cooking uninterrupted, ensuring consistently delicious results.
Unbeatable Convenience
- Few other Kamado grill accessories offer this level of convenience and functionality, making it an essential tool for any serious griller.
Safety First
- Designed to keep your hands safe and your cooking process undisturbed, this tool prioritises your safety while enhancing your grilling experience.
Long-Lasting Durability
- Made from high-quality stainless steel, our chip feeder is built to last, providing reliable performance for years to come.
Elevate Your Outdoor Cooking
Our innovative chip feeder tool takes your outdoor cooking to new heights. Enjoy the perfect smoked flavour, maintain consistent heat, and make your grilling process safer and more efficient. Embrace the versatility and convenience of this essential accessory today, and impress your family and friends with your grilling prowess!
Soaking Wood Chips: Yea or Nay?
With regular grills and meat smokers, soaking wood chips in water for 30 minutes before adding them to the fire is often recommended. This prevents the chips from catching fire and burning away the needed smoke and flavour.
With our revolutionary chip-feeder, you can now skip this step entirely! No need to remember to soak your wood chips ahead of time, or at all! Simply add them to your Kamado Dragon using the Chip Feeder Tool when you're ready. Thanks to the efficient, low-airflow environment inside the Kamado Dragon, there's not enough air for the chips to catch fire while roasting and smoking at medium to low temperatures.
This is just one more reason why barbecue is easier with a Kamado Dragon!
The Basics of Smoke
For the Love of Smoke!
Imagine a taste that refuses to be duplicated, one that transcends mere seasoning or sauce. Smoke—dark, alluring—has a way of elevating even the most unassuming cuts of meat, turning them into something extraordinary, memorable. It’s primal, a reminder of the fire and the earth, infusing everything it touches with a complexity that can’t be faked.
Now, with a Kamado grill, powered by charcoal, that rich, sought-after smokiness becomes part of every dish you make, no matter if you’re roasting, searing, or slow-cooking. The Kamado doesn’t just cook food; it transforms it. And that smoke? It’s the flavor we’re all chasing, the taste that lingers like an old memory, always bringing you back for more.
A Little Wood Goes a Long Way!
Unlocking the art of perfect smoking in your Kamado grill is a lesson in restraint: less is truly more. Forget piling up the firebox with wood; just a few well-placed chunks will work their magic, weaving that deep, smoky flavor right into your food. And here’s the trick—don’t stress if there’s no dramatic plume of smoke rolling out. That subtle infusion is happening, even when you don’t see it.
Overloading on wood can tip the scales, leaving your meal bitter, overpowered, and far from the ideal. Keep it clean, keep it balanced. With the Kamado, a little goes a long way toward flavor that’s full, layered, and unforgettable.
Smoking is an Art, Not a Science!
Smoking food is an art that follows your own instincts and preferences. Every choice—whether it’s the type of wood, the spice rub, or the length of smoking time—is yours to make. Each wood brings its own character: intense, robust woods like hickory and mesquite perfectly complement rich meats like beef, while milder fruitwoods draw out the natural sweetness of pork.
Some go for that bold, all-encompassing smokiness, while others prefer just a whisper of it lingering in the background. It’s a discovery, a slow dance with flavor. Start small, adjust, and find what resonates with your taste—refining your technique one meal at a time.
Choose Your Wood Carefully
Alder: Mild, Smoky, Sweet & Fragrant
Cherry: Sweet, Mild, Fruity & Delicate
Cherry: Sweet, Mild, Fruity & Delicate
Intensity Level: Very Low
Alder wood, native to the Pacific Northwest, is a soft hardwood known for its light, delicate flavour. It produces a mild, slightly sweet smoke, making it an ideal choice for those who prefer a gentle, understated smokiness.
Alder is particularly well-suited for smoking fish, especially salmon, as it enhances the natural flavours without overpowering them. It also pairs wonderfully with poultry, pork, and game birds, offering a subtle enhancement rather than a bold intrusion. In addition, alder complements vegetables and cheese, imparting a soft smokiness that balances beautifully with these lighter foods. For those looking to experiment, alder blends well with stronger woods like oak or hickory, creating a balanced flavour that works across a range of dishes.
Cherry: Sweet, Mild, Fruity & Delicate
Cherry: Sweet, Mild, Fruity & Delicate
Cherry: Sweet, Mild, Fruity & Delicate
Intensity Level: Low
Cherry wood is a hardwood known for its stunning appearance and mild, sweet flavour. It produces a light, fruity smoke that adds a distinctive aroma without overwhelming the dish, making it perfect for those who prefer a subtler smokiness.
Cherry wood pairs exceptionally well with poultry, particularly chicken and turkey, as well as pork and beef. Its ability to impart a rosy hue to meats makes it a popular choice for creating visually appealing dishes, such as beautifully coloured beef jerky. Cherry wood also complements vegetables and cheese, enhancing their natural flavours. For those looking to explore different taste profiles, cherry wood can be blended with other woods, like oak or hickory, to achieve the desired intensity and complexity in smoking.
Mulberry: Sweet, Mild, Fruity & Earthy
Cherry: Sweet, Mild, Fruity & Delicate
Mulberry: Sweet, Mild, Fruity & Earthy
Intensity Level: Medium-Low
Mulberry wood, sourced from the mulberry tree, produces a light, sweet smoke with a fruity undertone, similar to apple or cherry wood. It’s a versatile choice for those who appreciate a mild, slightly sweet smokiness that enhances without overwhelming.
Mulberry wood is particularly well-suited for smoking poultry, pork, and game birds, adding a gentle, sweet aroma that complements the natural flavours of these meats. It also pairs well with beef, lamb, and even vegetables, bringing out a subtle richness in each dish. For added complexity, mulberry can be blended with stronger woods like hickory or oak to achieve a balanced, layered smokiness ideal for a wide range of foods.
Apple: Sweet, Light, Fruity & Mellow
Apple: Sweet, Light, Fruity & Mellow
Mulberry: Sweet, Mild, Fruity & Earthy
Intensity Level: Medium-Low
Apple wood, a semi-hardwood from temperate regions, is prized for its delicate, sweet flavour. Known for producing a light, fruity smoke, apple wood is ideal for adding a subtle sweetness without overpowering the dish.
Apple’s mild smoke profile complements pork and poultry beautifully, making it a top choice for smoked ribs and chicken. It also adds a gentle fruitiness to beef, lamb, and even cheese, enhancing flavours with a unique, understated smokiness. Apple wood mixes well with stronger woods like hickory or oak for a balanced flavour, making it versatile for both beginners and seasoned smokers alike.
Grape: Fruity, Smoky, Mild & Sweet.
Apple: Sweet, Light, Fruity & Mellow
Grape: Fruity, Smoky, Mild & Sweet.
Intensity Level: Medium
Grape wood, sourced from grapevines, offers a unique, fruity aroma and mild, sweet smoke, making it an appealing choice for those who enjoy a delicate smokiness with a hint of natural sweetness.
This wood is especially suited for smoking lighter meats, such as poultry, pork, and seafood, as its gentle flavour doesn’t overpower but rather complements the natural taste of the meat. Grape wood also works wonderfully with vegetables and cheeses, adding a subtle, fruity layer to these dishes. Its smoke pairs well with other mild woods like apple or cherry, allowing for a more nuanced flavour profile ideal for those looking to experiment with softer, complex flavours in smoking.
Maple: Sweet, Mild, Earthy & Subtle
Apple: Sweet, Light, Fruity & Mellow
Grape: Fruity, Smoky, Mild & Sweet.
Intensity Level: Medium
Maple wood, derived from the sugar maple tree, is a semi-hardwood renowned for its subtly sweet flavour. It produces a mild smoke that complements a variety of dishes without being overpowering, making it an excellent choice for those who enjoy a gentler smokiness.
Maple wood is particularly well-suited for smoking ham and bacon, adding a delightful sweetness that enhances these meats. It also pairs wonderfully with turkey, poultry, and game birds, providing a unique depth of flavour. Additionally, maple is versatile enough to enhance fish, seafood, vegetables, and cheese, making it a favourite among chefs and home cooks alike. For those seeking to create a balanced flavour profile, maple wood can be mixed with stronger woods like hickory or mesquite, allowing for a customised smoking experience.
Oak: Rich, Robust, Earthy & Smooth
Mesquite: Strong, Earthy, Bold & Intense
Hickory: Bold, Smoky, Sweet & Hearty
Intensity Level: Medium-High
Oak is a hardwood found worldwide and is popular for smoking, known for its medium-to-strong flavour and versatility.
Oak provides a balanced, earthy smoke that’s not as intense as hickory or mesquite, making it ideal for long smoking sessions without overpowering the meat.
With its rich, full-bodied smokiness, oak is excellent for smoking red meats like beef, lamb, and brisket, adding depth without excessive heaviness. It also works well with pork, poultry, and game meats, allowing the natural flavors of the meat to shine. Oak pairs nicely with various woods and is often used as a base in wood mixes, allowing you to customize flavors to taste. For those new to smoking, oak is a reliable choice that complements nearly any dish with its classic smokiness.
Hickory: Bold, Smoky, Sweet & Hearty
Mesquite: Strong, Earthy, Bold & Intense
Hickory: Bold, Smoky, Sweet & Hearty
Intensity Level: High
Hickory wood, derived from hickory trees, is a robust hardwood cherished for its strong, smoky flavour. It is known for producing a bold, sweet aroma that is often associated with traditional Southern barbecue, making it a favourite for those who enjoy intense smokiness.
Hickory wood excels in smoking pork, especially bacon and ribs, where its rich flavour enhances the meat beautifully. It is also ideal for smoking beef, particularly brisket, as it adds a deep, hearty taste. While hickory pairs well with a variety of proteins, including poultry and game, it can be overpowering if used in excess. For a more balanced smoking experience, consider blending hickory with milder woods like apple or cherry, allowing for a nuanced flavour profile that enhances the dish without overwhelming it.
Mesquite: Strong, Earthy, Bold & Intense
Mesquite: Strong, Earthy, Bold & Intense
Mesquite: Strong, Earthy, Bold & Intense
Intensity Level: Very High
Mesquite wood, sourced from the mesquite tree, is a hardy hardwood native to the southern United States and Mexico. It is renowned for its strong, sweet smoke, which imparts a bold flavour that is particularly favoured in Texas-style barbecue.
Mesquite is ideal for smoking red meats, especially beef and pork, where its robust flavour enhances dishes like brisket and ribs. While it works well with poultry, its intense smoke can easily overpower more delicate meats, so caution is advised. Mesquite’s distinctive earthy sweetness also makes it suitable for smoking game birds and lamb. To achieve a well-rounded flavour, consider mixing mesquite with milder woods like apple or cherry, allowing the boldness to shine while keeping the overall smokiness balanced and enjoyable.