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Turkey Burgers on the Caliber Pro Kamado

Smoke the ultimate turkey burgers on the Caliber Pro Kamado. Mix your turkey burger ingredients and form into patties. For best results, stick burgers in the refrigerator to firm up for at least one hour prior to cooking. Heat your smoker to about 300ºF (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Add a small handful of pecan wood chips to the fire after the burgers have been placed on the grill. Close the lid to cook for about 8-10 minutes on each side, until meat reaches 180ºF. Enjoy the smoky and juicy flavor you can get from the Caliber Pro Kamado. This recipe also makes great smoked meatballs as an appetizer. You can also just grill these on the gas BBQ, but compare the difference in the flavor.

Ingredients for about 7-8 burgers:

1 lb turkey ground

1/3 large onion chopped finely

1/3 cup portabella or baby bellas chopped finely

1/4 cup teriyaki sauce or Italian herbs paste, depending on desired flavor profile

1/3 tsp crushed garlic

1 tsp olive oil

1 tsp garlic herb dry seasoning

1 tsp salt

1/3 tsp pepper


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Caliber Pro Kamado Charcoal Grill and Smoker Overview

In this video below Chef Sam the Cooking Guy shows you the ins and outs of the Caliber Pro Kamado Charcoal Grill & Smoker:

In this video below Chef Tony Matassa shows you the features of the Caliber Pro Kamado Charcoal Grill & Smoker:

See below how the Caliber Pro Kamado compares to other ceramic kamado grills:

For more information on the Caliber Pro Kamado Charcoal Grill & Smoker go to this section of our website here.

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Smoked Pork Shoulder (Pulled Pork)

Lightly coat the entire pork shoulder with olive oil and mustard to tenderize the meat. Cover the coated pork shoulder in foil and refrigerate for at least one hour, preferably overnight. Right before cooking, apply a coating of your favorite dry rub over the pork shoulder.

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it for easy access. Bring the temperature of the smoker up to 225ºF. Once the temperature has settled (200-225ºF), place your pork shoulder directly on the top grate. Now, add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the cooking process, and after this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your meat.

Continue to cook the meat, checking it every hour or so until the meat is fully cooked (approximately 10-12 hours). Be sure the heat never exceeds 250ºF. Depending on the weather and food weight, you should check the charcoal level in the blaze basket around 4-6 hours into the cooking run to ensure that there is sufficient fuel in the basket. Add lump charcoal, if needed. Once cooked, pull your pork shoulder while it is still warm.

10-14 pound pork shoulder
Olive oil and mustard
Your favorite dry rub
Apple and pecan smoking chips

Click to Download Recipe

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