Wild Boar Neck: Rub the neck with spices and marinate in the refrigerator for 2 days.
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel cooking grates, and wait until the temperature reaches 120°C. Add smoking wood chips, and adjust the top and bottom air vents to maintain a consistent temperature.
Place the meat on the grates and smoke for 1 hour and 30 minutes.
After this time, wrap the meat in foil, add beer, and increase the temperature to 130°C.
Cook until the internal temperature reaches 92°C.
The temperature can be easily measured using a dual-probe digital thermometer.
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