Kona
← Smoke Guide

Recipes

Recipes

Each one names the wood, the heat and the number that matters.

All recipes

Crispy Smoked Wings fresh off the smoker

Wings

Crispy Smoked Wings

Wood: Wings Blend
Heat: 250°F → 425°F

View recipe →Kona Smoked Huli Huli Wings fresh off the smoker

Wings

Kona Smoked Huli Huli Wings

Wood: Wings Blend
Heat: 250°F → 400–425°F

View recipe →Kona Cinnamon Honey Smoked Wings fresh off the smoker

Wings

Kona Cinnamon Honey Smoked Wings

Wood: Sweetwood
Heat: 250°F → hot finish

View recipe →Whole Smoked Chicken fresh off the smoker

Chicken

Whole Smoked Chicken

Wood: Apple
Heat: ~275°F; optional 375–400°F finish

View recipe →Kona Smoked Island Chicken fresh off the smoker

Chicken

Kona Smoked Island Chicken

Wood: Sweetwood
Heat: ~275°F

View recipe →Texas-Style Smoked Brisket fresh off the smoker

Brisket

Texas-Style Smoked Brisket

Wood: Brisket Blend
Heat: 225–250°F

View recipe →Kona Apple-Smoked BBQ Ribs fresh off the smoker

Ribs

Kona Apple-Smoked BBQ Ribs

Wood: Apple
Heat: 225–250°F

View recipe →Kona Memphis-Style Smoked Ribs fresh off the smoker

Ribs

Kona Memphis-Style Smoked Ribs

Wood: Hickory
Heat: 225–250°F

View recipe →Kona Kailua Smoked Pulled Pork fresh off the smoker

Pulled Pork

Kona Kailua Smoked Pulled Pork

Wood: Pulled Pork Blend
Heat: 225–250°F

View recipe →Classic Smoked Pulled Pork fresh off the smoker

Pulled Pork

Classic Smoked Pulled Pork

Wood: Pulled Pork Blend
Heat: 225°F

View recipe →Kona Bourbon Reverse-Smoked Steak fresh off the smoker

Steak

Kona Bourbon Reverse-Smoked Steak

Wood: Oak
Heat: 225°F → high sear

View recipe →Smoked Hala Kahiki Burger fresh off the smoker

Burgers

Smoked Hala Kahiki Burger

Wood: Hickory
Heat: 225°F → sear

View recipe →Kona Mango-Pineapple Smoked Salmon fresh off the smoker

Fish & Seafood

Kona Mango-Pineapple Smoked Salmon

Wood: Alder
Heat: ~200–225°F

View recipe →Maple-Orange Hot-Smoked Salmon fresh off the smoker

Fish & Seafood

Maple-Orange Hot-Smoked Salmon

Wood: Alder
Heat: ~165–175°F

View recipe →Kona Wood-Fired Margherita Pizza fresh off the smoker

Pizza

Kona Wood-Fired Margherita Pizza

Wood: Pizza Blend
Heat: High heat

View recipe →Kona Bold Coal-Fired Sausage Pizza fresh off the smoker

Pizza

Kona Bold Coal-Fired Sausage Pizza

Wood: Coal-Fired Pizza Blend
Heat: High heat

View recipe →Sweetwood Smoked Corn fresh off the smoker

Veggies & Sides

Sweetwood Smoked Corn

Wood: Sweetwood
Heat: ~225°F

View recipe →Kona Smoked Mac & Cheese fresh off the smoker

Veggies & Sides

Kona Smoked Mac & Cheese

Wood: Sweetwood
Heat: 225°F

View recipe →Game Day Smoked Queso fresh off the smoker

Veggies & Sides

Game Day Smoked Queso

Wood: Sweetwood
Heat: 250–275°F

View recipe →Kona Oak-Smoked Venison Backstrap fresh off the smoker

Game / Venison

Kona Oak-Smoked Venison Backstrap

Wood: Oak
Heat: 225°F → high-heat sear

View recipe →Kona Supreme-Smoked Venison Roast fresh off the smoker

Game / Venison

Kona Supreme-Smoked Venison Roast

Wood: Kona Supreme Blend
Heat: 225–250°F

View recipe →Kona Oak-Smoked Pulled Lamb Shoulder fresh off the smoker

Lamb

Kona Oak-Smoked Pulled Lamb Shoulder

Wood: Oak
Heat: 250°F

View recipe →Kona Garlic-Herb Smoked Rack of Lamb fresh off the smoker

Lamb

Kona Garlic-Herb Smoked Rack of Lamb

Wood: Oak
Heat: 250°F → hot sear

View recipe →