Cooking techniques on the kamado

A kamado is so much more than just a barbecue. Thanks to its design and ceramic heat control, it's a grill, oven, smoker, and slow cooker. Whether you want to grill quickly or cook for hours, the right technique will help you get the most out of your kamado. This article explains the most popular cooking techniques and when to use each method.

Grilling: intense and fast

Grilling is the most common way to barbecue. You cook ingredients directly over hot coals, quickly searing them, developing a crust and a chargrilled flavor. This method is ideal for steaks, hamburgers, chicken breasts, and vegetables.
Temperature: 200-250 °C
Installation: direct, only a (cast iron) grid
Tip: Use a cast iron grill rack for perfect grill marks and only turn your meat when it comes loose from the rack by itself.

Indirect cooking: controlled cooking

Indirect cooking involves placing a heat shield between the heat and your food. The heat circulates around the food, preventing burning and ensuring even cooking. This method is perfect for whole chickens, roasts, or larger roasts.
Temperature: 150–200 °C
Setup: Heat shield and grille
Kamado accessories
Tip: If you want to grill meat after slow cooking, for example, a reverse sear steak, it's best to use a half-indirect and half-direct setup. This means there's a heat shield on one side with half a rack above it, and only the rack on the other side.

Low & Slow: for ultimate tenderness

Low and slow is the technique for juicy, bone-falling meat. By cooking for a long time at a low temperature, the connective tissue breaks down, resulting in perfect pulled pork, brisket, or spare ribs.
Temperature: 110-120 °C
Setup: indirect with heat shield, drip pan and rack
Kamado Accessories
Tip: For a deep barbecue flavor, add smoked wood. This technique requires some patience, but the result is absolutely worth it.

Baking: from pizza to cake

With a heat shield and pizza stone, you can transform your Kamado into a brick oven. Bake crispy pizzas, rustic loaves, or even pies and quiches. The even heat ensures everything is perfectly cooked, even on the bottom.
Temperature: 250-350°C
Setup: indirect with pizza stone or baking accessory
Baking & Pizza
Tip: let the stone heat up well in the kamado for a crispy base.

And further: smoking, stir-frying, stewing and more

Besides these techniques, there are many more ways to use your kamado. By adding accessories, you can make your barbecue adventure even more versatile. Read below for a brief overview of these techniques.
- Wokking: Quickly stir-fry with a cast iron or carbon steel wok.
- Smoking: Hot or cold smoking of fish, meat or cheese with smoked wood.
- Baking: Place potatoes or vegetables directly on the charcoal for pure flavour.
- Rotisserie: Even cooking on a spit, perfect for chicken or pineapple.

Stewing: slowly cooking dishes in a Dutch oven, from stew to dessert.

Want to master these techniques?

Every technique requires the right temperature, setup, and timing. Experimenting is the only way to truly understand your kamado. Join one of our workshops and learn how to master these techniques under the guidance of our BBQ chef.