Perhaps it doesn’t need much introduction.
It’s possible to use the Kamado as a classic grill or barbecue.
Place the food directly on the standard or cast iron grill close to the heat source. This process uses temperatures of 200°C, a mark that is easy to achieve and much simpler to maintain with ventilation regulation.
This method is suitable for cooking thin or small pieces. Examples of these typical meals include hamburgers, steaks, fillets, chicken breasts, fish fillets, vegetables, mushrooms, and bread.
When grilling directly, use long-lasting charcoal. This chapter focuses on grilling food at high temperatures. The result will be wonderfully crispy food on the outside and very tender on the inside. Light the KAMADO with the correct temperature as described in the temperature management chapter. Spread, as specified, 3 lighting tablets over the charcoal. Light the lighting tablets and wait until they have burned completely to create an even bed of charcoal. Now, bring the temperature up to 225°C with the double function cast iron top valve closed halfway and the front damper open halfway. When the ideal temperature is reached, close the cast iron valve a bit more, to one-quarter of the opening. If the temperature is too high, close the valve with the holes open and close the front damper until one-third is open. The standard stainless steel grill is perfect for grilling meats and fish. However, for best results with red meat and poultry, it is recommended to use the cast iron grill (see the ‘Accessories’ chapter), which creates the most attractive and characteristic diamond marks on roasts. Brush the food with very little oil or even none.
Thanks to the small amounts of oil used, grilling is not only a delicious way to prepare food, it’s also healthier. Too much oil can cause unpleasant smoke to appear.
Make sure the grill is hot before you start grilling. A hot grill prevents food from sticking or tearing. When placing the food on the grill, wait at least a minute before moving or flipping it. There’s no need to constantly move the food around. Although it may seem unnatural to grill with the Kamado with the top damper closed, it’s important that it is after placing the food. The convection heat (i.e., the heat produced by the flow of air and heat reflection) inside the dome ensures that the food cooks evenly, and the small openings allow very little moisture to escape. The result is juicy and delicious food. Do not overload the grill, as this can suffocate the charcoal and result in poorly grilled food.
With our exclusive cooking point divider, you can take advantage of the different heat distances to cook foods of different characteristics simultaneously. Do not use more than 2/3 to 3/4 of the grill so that hot air can circulate around the product and the temperature is the same on all sides. This is essential for even cooking. Let the grilled meat rest in a warm place or in aluminum foil for at least 5 minutes before cutting.
This allows the juices to distribute evenly throughout the meat and will be less likely to be lost during cutting. When you’re done grilling, it’s best to brush the grill immediately and clean it with an oily cloth or paper towel.
This will prepare the grill for immediate use next time.