Want to understand how the ceramic works first? Then read What makes ceramic cooking different?.
Direct and indirect cooking on the kamado
When do you cook directly and when indirectly on the kamado?
With direct cooking the food sits right above the coals: quick searing, a crisp crust, ideal for steaks, burgers and vegetables. With indirect cooking you slide a heat deflector between the coals and the grate, so the kamado works as an oven for pulled pork, chicken and pizza. Rule of thumb: anything that needs more than half an hour goes indirect.
- Direct: food right above the coals, quick searing
- Indirect: heat deflector in between, oven effect
- Needs more than 30 minutes? Always indirect
- Pizza is baked indirectly too
- Use the Smart Qooking System for the indirect set-up
What is direct cooking?
Direct grilling means the meat or vegetables sit straight above the heat source. Ideal for steaks, burgers or vegetables.
What is indirect cooking?
With indirect cooking you place a heat deflector between the coals and the food. That creates an oven effect, perfect for pulled pork or chicken.
When do you use which technique?
- Direct: quick cooking, searing, a crisp crust
- Indirect: slow cooking, even results
Pro tip: anything that needs more than half an hour goes on an indirect set-up. Use the Smart Cooking Multilevel system for this
Further reading
FAQ
How do you know whether to cook directly or indirectly?
Want to sear? Direct. Want to cook slowly? Indirect. A handy rule: if it needs more than 30 minutes, go indirect. Baking pizza? Indirect as well!
Does indirect cooking work better on ceramic?
Yes, the Grill Bill kamado stays extremely stable. The heat is stored in the ceramic, which gives you even cooking while your food stays tender and juicy. And your chicken still gets a crisp skin if that's what you're after.
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