- Kamado BBQ Grill
- Based on an ancient Japanese design, the unique double-walled insulated shape gives meat, fish and vegetables a deliciously rich, smoky flavour and superb taste. It’s amazingly versatile, and once you’ve tried Kamado cooking you’ll never go back!
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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.
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.
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.
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.
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.
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.