Smoking Beef Mince on the SNS Kamado for Tacos: A Step-by-Step Guide

Beef mince is one of the most underrated “cuts” of meat and something I enjoy at least 3-5 times a week. Usually, I cook it quickly in the pan, season it with some Flaming Coals Bovine espresso and mix it in with some rice for quick lunches at work, but when I have time, I love to add the extra element of the smoke. In the video below, I’m using the SNS Kamado to cook the beef mince which I used in some tacos, but thanks to the versatility of mince it also works well in a shepherd’s pie, lasagna and spaghetti bolognese.

Step 1.  Preparing the Kamado

Start by lighting the charcoal and bringing your SNS Kamado to a temperature of around 475°F (245°C). Set the fire up in the Slow and Sear Deluxe so you’re creating a searing zone and a cooler zone. 

Step 2.  Seasoning the Beef Mince

For some extra depth of flavour season your beef mince with a tasty rub like the Flaming Coals Bovine Espresso. The seasoning will help the smoke infuse into the mince while cooking. The Bovine Espresso rub is my go-to for all things beef, even though I don’t personally like coffee, I absolutely love the way it complements beef.

Step 3. Smoking the Beef Mince

In this cook, I added cherry wood chunks for more of a sweet, smoky flavour, however, you can use any smoking wood you like. Cook the seasoned mince in a hot cast iron pan on the SNS Kamado for about 20 minutes. For the first 10 minutes, put the cast iron pan on the indirect heat side and cook with the lid down. This will give the smoke time to infuse into the meat. To finish, put the cast iron pan over direct heat and continue adjusting the pan ensuring the mince is cooked evenly. This will be very hot so keep the top of the Kamado open and stir the meat continuously.

Step 4. Smoked Taco Shells

For an extra layer of flavour, crisp the taco shells up in the smoker. Both soft shell tacos and hard shell tacos can get an added boost of smoky flavour thanks to the kamado, however, I’d recommend heating the soft shell tacos through indirect heat.

Step 5.  Assembling the Tacos

Once the mince and taco shells are ready, it’s time to load up the taco shells with the beef. Top with fresh ingredients like diced tomatoes, lettuce, salsa, and guacamole. You can also add extras like jalapeños, cheese, or sour cream depending on your personal preference.

So there you have it, delicious smoked beef mince tacos cooked on the SNS Kamado. Don’t forget to use any left over smoked beef mince in your pasta sauce or just mix with rice for a super simple meal. 

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 By Rhiannon Peterson