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Cooking with Kamado

A Kamado grill and oven is really versatile, cooking at low heat smoking, baking, roasting, grilling, searing and more. Each method uses different heat and airflow, indirect or direct heat or cooking at different heights – so to help you explore the possibilities, here’s our quick Kamado cooking 101 guide!

  • Charcoal

    Only use good quality lumpwood charcoal for the best results – instant light charcoal and pre-formed charcoal briquettes both contain chemical additives that could taint your food.
  • Heating up

    Try to get all the charcoal burning before you add grates or ceramic heat deflectors – use heat-resistant gloves to spread the lumps around the base for an even burn.
  • Lid down

    Apart from when you’re adding, removing or turning your food, keep the lid closed – it keeps the heat in the Kamado and stops your food drying out.
  • Searing and grilling

    To sear steaks or grill in the normal way, keep the base and chimney vents open and let the heat intensify. If it gets too hot, close the top vent a little.
  • Roasting

    You need a constant medium temperature, so half-close the base and chimney vents – for more heat simply open them a little. Add the heat deflector to create consistent heat throughout the oven.
  • Baking

    Keep vents half-open for constant medium heat, and you can bake just like you would in your indoor oven! Just add the heat deflector and use a pizza stone or baking tray on top of the primary grill.
  • Low and slow

    With vents slightly open for a slow charcoal burn and lower heat, use the heat deflector and cook higher in the oven to slow roast big joints or try pulled pork or shredded beef recipes.
  • Kamado smoking

    Soak wood chips in wine, juice or beer for different flavours and place in the charcoal or in a foil tray. Keep vents nearly closed and use the heat deflector – for more heat, open the vents a touch.

4 top reasons to go Kamado

There are so many great reasons to buy a Kamado BBQ. Not only is this funky looking egg BBQ oven incredibly versatile and efficient it has proven itself to produce incredibly flavoursome food. Here’s a few reasons why we should all go Kamado this year.

  • Incredible flavour

    Most people invest in a Kamado BBQ for flavour. As well as offering a wood-fire smokiness the Kamado BBQ retains moisture while cooking – perfect if you want a succulent and tender roast or brisket.
  • Versatility

    There’s not a lot you can’t do on a Kamado. Slow cook or grill, bake or smoke. The versatility of cooking Kamado style is endless.
  • Fuel efficiency

    One of the best benefits of the heavy ceramic construction is that it retains heat really well and needs little charcoal or oxygen to continue to fuel the fire.
  • Heat retention

    With super thick walls the Kamado BBQ radiates a steady even heat. Perfect if you want to cook something long and slow or for diehard grillers who like to grill all year round.

Never take a portable barbecue – or lit charcoal – into an enclosed space like a tent or caravan due to the risk of Carbon Monoxide poisoning.

Carbon Monoxide (CO) is a colourless, odourless, tasteless, poisonous gas produced by incomplete burning of carbon-based fuels, including gas, oil, wood and coal. Carbon-based fuels are safe to use. It is only when the fuel does not burn properly that excess CO is produced, which is poisonous. Watch out for these symptoms: Mild Headache, Dizziness, Nausea, Vomiting, Fatigue or Drowsiness.

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