Become a Kamado Pro: All The Secrets To Mastering The Kamado Techniques

In the realm of outdoor cooking, there's a reigning champion: the Kamado. Versatile and robust, it has won a loyal following among barbecue and outdoor cooking enthusiasts around the world. But what makes the Kamado so special, and why should it be a staple in your backyard? Let's delve into the world of the Kamado and discover why it's the ultimate choice for grilling, smoking, baking and slow cooking.

The Kamado: a multi-talent for the outdoor kitchen

The Kamado, a ceramic grill with a rich history spanning centuries and cultures, has unique features that make it ideal for a variety of cooking methods, including grilling, smoking, baking and slow cooking.

Grilling on the Kamado

Grilling is the most commonly used cooking technique on the Kamado. THere's why the Kamado excels as a grill:

• Even heat distribution: The Kamado's ceramic construction ensures even heat distribution, preventing food from scorching and ensuring even cooking.
• High temperature capability: The Kamado can reach high temperatures, perfect for searing steaks and burgers to perfection.
• Smoky flavour infusion: Incorporating wood chips into the charcoal adds a delicious smoky flavour to your food.

For optimum grilling results, ensure that the Kamado reaches a temperature between 175°C and 230°C.

Smoking with the Kamado

One of the most sought after features of the Kamado is its ability to smoke food. Whether you're a novice or an experienced pitmaster, the Kamado makes smoking meat, fish and vegetables a simple and satisfying experience. With precise heat control, the Kamado facilitates slow smoking at low temperatures, resulting in buttery tender meats and delicious smoky flavours. From classic BBQ ribs to smoked salmon and even vegetarian dishes, the Kamado delivers a flavourful experience that will be enjoyed again and again.

For optimum smoking, preheat your Kamado to a temperature between 65°C and 90°C. For a robust smoky flavour, use oak chips soaked in water before use.

Baking on the Kamado 

As well as grilling and smoking, the Kamado barbecue is ideal for baking. Its precise temperature control and even heat distribution allow you to effortlessly prepare a wide range of baked goods, from crispy pizzas to mouth-watering pies and breads. Baking on a Kamado enhances your outdoor cooking experience and offers endless culinary possibilities.

For best results, preheat your Kamado to a temperature between 275°C and 300°C. Use a pizza stone for best results.

Slow-Cooking on the Kamado

For lovers of slow cooking, the Kamado is a valuable asset. The Kamado's ability to maintain stable low temperatures over long periods makes it ideal for slow-cooking stews, roasts and other savoury dishes. The result? Tender, melt-in-your-mouth meat and deep, rich flavours that develop throughout the cooking process.

Set your Kamado barbecue between 80°C and 120°C for slow cooking, giving your food plenty of time to cook to perfection.