Whisky Oak Smoked Chilli with Boerewors

What is better than a home made chilli on a cold January day – especially with Boerewors to add a spicy kick ? Using a Kamado Ceramic Barbecue gives you the versatility of cooking all year round and in most weathers.


I set my barbecue to around 350 C and prepared all the ingredients in the dish and then set my barbecue up for indirect cooking and left my chilli for a 3-4 hour slow cook at 150C.



I heavily smoked this with whisky ask chips too – just to add another layer of flavour. A perfect dish for a cold winter’s day.039