Smoking Beef Mince on the SNS Kamado for Tacos: A Step-by-Step Guide
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 that 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 this below video, I’m using the SNS Kamado to cook the beef mince and I used some of it in tacos, but it works just as well in shepherd’s pie, lasagna, spaghetti bolognese or just mix it through with rice.Step 1. Preparing the Kamado
Start by lighting the charcoal and bringing your SNS Kamado to a high 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
Season your beef mince with a tasty rub like Flaming Coals Bovine Espresso for extra depth of flavour. The seasoning will help the smoke infuse into the mince while cooking. The Bovine Espresso rub is my go-to for all things beef. Although it’s a coffee-based rub and I don’t personally like coffee, once added to meat and cooked, it tastes absolutely delicious.
Step 3. Smoking the Beef Mince
In this cook, I added cherry wood chunks to give 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 around the first 10 minutes, put the cast iron pan on the indirect heat side and cook with the lid down. This will allow the smoke time to infuse into the meat. To finish off the cook, put the cast iron pan over direct heat and adjust the position of the pan over the heat as needed to ensure the mince cooks evenly. This is going to 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. I personally like hard shell tacos, so adding those to the smoker before serving not only crisps them up, but also adds a little bit of the smoky flavour too.
If you prefer to use soft shell tacos, I would recommend heating those in the kamado also, using the non-direct heat side for a couple of minutes.
Step 5. Assembling the Tacos
Once the beef 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, and 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
