Despite the fact that a kamado is the most versatile piece of outdoor* cooking equipment there are two basic set ups for kamado cooking.
*(some restaurants use the Kamado even in their professional kitchen as the smokes and fumes get extracted thru the extraction hood)
DIRECT COOKING
Grilling:
160 – 180°C (320 – 360°F) – typically cooking one side, flipping and cooking the other. You will however notice that a kamado does still have an all-round cook effect on food and isn’t just one side or the other.
Searing:
300°C (575°F) – As grilling, cooking one side, flipping and cooking the other but at a higher temperature which creates a crisp caramelized exterior to a steak or chop. You may choose to invest in a cast iron grill grate to get those fancy sear marks too.
Wok Cooking
The wok stand (or you can also use the elevator) is designed to direct the heat from your fire to the right part of the wok. Cook with the bottom vent half open and lid open.
Rotisserie:
The durable cast aluminum Kamado Rotisserie Kit transforms your Kamado Grill into a new kind of spit, harnessing the self-basting action of a rotisserie inside the Kamado signature high-fire ceramic body for meats that are smoky, juicy, crispy on the outside and tender. With a quiet-but-powerful motor that can spin up chicken, prime rib or shanks, the innovative Rotisserie Kit features a distinctive wedge shape so cooks can seal off the kamado dome for optimal heat retention.
The durable spit rod is easy to install and features quickly adjustable forks for excellent balance, and the constant, steady rotation preserves the meat’s natural juices for an even cook. Close the lid and keep the temperature between 150 – 180°C (300 – 350°F)
Plancha Or Fire Plate Cooking:
The dual-sided design of the Half-moon Cast Iron Griddle for Kamado, is ideal for searing meats and seafood with a flavor-packed crust, sautéing vegetables and even grilling sandwiches and paninis. The Half-moon Cast Iron Griddle is also perfect for cooking your breakfast favorites … use the flat side (plancha) for pancakes and eggs, the ridged side for sausage and bacon. Authentic, high temperature “steak house” grilling is quick, easy and delicious!
Doner kebab
Spike your marinated meats (we recommend chicken, Lamb or eventually pork)) on the rotisserie kit, Close the lid and keep the temperature between 150 – 180°C (300 – 350°F), bake off your pita breads and enjoy your delicious meal. The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in Turkish). Other variation on this delicious meal are Chawarma, Gyros, Al pastor and İskender.
Kamado Tandoori
Tandoori is a dish prepared by roasting meats (mostly chicken) marinated in yogurt and spices in a tandoor, a cylindrical clay oven (or a Kamado). The dish originated from the Indian subcontinent and is popular in many other parts of the world.
300°C (575°F) – Skewers, flatbreads, hot and fast cooking that seals in the juices.
INDIRECT COOKING
The difference between dirst and indirect cooking in a kamado is the insertion of heat deflector stones between the charcoal heat source and the food thus transforming the kamado from a grill to a convention oven.
Tip: Half-moon deflector stones coupled with a charcoal basket divider integrated in your kamado will provide 50% direct heat and 50% convection heat.
Use the indirect set up for:
Smoking:
Adding wood chunks (Cedar, Oak, applewood, Olive, Tangerine, etc) to your charcoal fire and cook meats/fishes at these low temperatures for long periods of time 110 – 125°C (225 – 260°F). Giving that delicious smoke taste.
Roasting
180 – 220°C (350 – 430°F). Ideal for large tender meat joints, beer chicken and your Christmas turkey. Any traditional oven recipe is ideal for kamado cooking although it may cook a little quicker and be prepared for fantastic results.
Baking:
140 – 200°C (285 – 390°F) Use the pizza stone over the heat deflector stones for pastries and breads. Depending on your cook you may want to start with a cold pizza stone.
Braising Or Dutch Oven Cooking
135 – 165°C (275 – 325°F). Leave a good air gap between the heat deflector stones and the grill grate upon which you place you pan. Modern Dutch ovens can be used on a stovetop similar to a stockpot or in the oven like a baking dish. The heavy gauge metal or ceramic can withstand a wide range of temperatures and cooking methods. Almost any cooking task can be performed with your kamado in combination with a Dutch oven. From soups to stews…
Pizza baking
325 – 350°C (620 – 700°F). A ceramic kamado is ideal for cooking at these high temperatures and delivers fantastic pizza in just minutes. A good air gap between the heat deflector stones and the pizza stone is the best set up and give your pizza stone plenty of time to get up to temperature.
Plank Cooking
110 – 180°C (230 – 350°C). Ideal for Fish cooked low at the lower end of the temperature scale with some wood chips on the coals for added flavour.
