Cooking methods with kamado

– Principle : direct cooking consists of cooking food directly on the grill, over the embers.
– Temperature : high (between 200°C and 350°C), ideal for quickly searing meats such as steaks, hamburgers, ribs, or vegetables.
– Advantages : speed and caramelization of food, golden and tasty crust.

Tip: Use intense heat for quick cooking, such as grilling.

– Principle : hot air circulates around the food, cooking it slowly without exposing it directly to the flames.
– Temperature : medium to low (between 120°C and 180°C), ideal for cooking thicker cuts of meat, roasts, whole chicken or dishes such as pizzas.
• Advantages : Allows for even, slow cooking, perfect for tender, juicy meats.
• Accessories : Use a heat deflector to protect food from direct heat.

– Principle : cooking at low temperatures over a long period of time with added smoke, often using wood chips or pieces.
– Temperature : very low (between 90°C and 120°C), ideal for smoking meats such as brisket, ribs, or pulled pork.
– Benefits : Smoking infuses food with rich, deep flavors while making it extremely tender.

Tip: Use pieces of hardwood (such as hickory, mesquite, or oak) for a distinctive smoky taste.

– Principle : hot and dry air circulates around the food, creating a cooking environment similar to that of a traditional oven.
– Temperature : medium to high (between 160°C and 220°C), ideal for roast chickens, turkeys or vegetables.
– Advantages : allows for even cooking, crispy skin and juicy meat inside.
– Accessories : Use the rotisserie set, a rotating basket or a poultry rack (such as a “beer can chicken”) for optimal cooking.

– Principle : the moisture retained in the kamado allows food to be cooked in a humid environment, ideal for stewed or foil.
– Temperature : Medium (around 150°C), ideal for dishes such as fish, vegetables or casserole recipes.
– Benefits : Steaming keeps food tender and juicy.

– Principle : The kamado can be used as an oven to bake breads, pizzas, cakes or even pastries. • Temperature: 180°C to 250°C, depending on the recipe.
– Advantages : allows you to obtain a golden crust and a homogeneous cooking, similar to that of a wood-fired oven.
Tip: Use a baking stone to get a crunchy base, especially for pizzas.

– Principle : This mode involves slowly cooking meats at a low temperature and then searing them at a high temperature just before serving for a tasty crust.
– Temperature : Low for cooking (120°C to 140°C) and very high for searing (350°C to 400°C).
– Advantages : allows you to obtain a perfectly cooked meat inside while having a golden and caramelized crust.

– Principle : cooking meats (often large) slowly turning on a spit, over indirect heat.
– Temperature : moderate to high (about 180°C to 200°C).
– Advantages : Uniform cooking, ideal for whole poultry, roasts or pigs.