Kamado techniquesGrill Bill
Part 4 of the kamado guide · From recipe to technique
Kamado techniques
Kamado techniques are the core of great outdoor cooking. Once you understand how airflow, convection heat and controlled temperature work together, you really get the most out of a kamado BBQ.
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Kamado techniques by theme
Ten techniques, ordered from principle to application. Each technique builds on the previous one.
- The principle
Air, heat and control
Airflow in a kamado and convection heat in a kamado explain everything that follows. And why a kamado is forgiving, and when it is not.
- Direct and indirect
Two kinds of heat
Direct cooking on a kamado, indirect cooking on a kamado and temperature zones in a kamado to cook several dishes at once.
- Low and slow
Low and slow, and smoking
Low and slow on a kamado: technique over recipe. Then smoking on a kamado with chunks, timing and air.
- High heat
Searing and baking
Reverse sear on a kamado for thick steaks, and baking on a kamado when you use it as a stone oven for pizza and bread.
More from the kamado guide
Kamado techniques is part 4 of the complete kamado BBQ guide. The other parts:
- 01 · Buying
Buying a kamado
Buying a kamado: which size, which model and the nine criteria that really matter. Plus what a good kamado costs.
- 02 · Basics
Kamado basics
Kamado basics: what a kamado is, how ceramic holds heat and why it cooks differently from an ordinary barbecue.
- 03 · Using
Using your kamado
Using your kamado: lighting, controlling the temperature with the vents, the right charcoal and seasonal maintenance.
- 05 · Compare
Compare kamado brands
Compare kamado brands: Grill Bill next to Big Green Egg, Kamado Joe, The Bastard, Monolith and Primo on warranty, price and terms.
- 06 · Deals
Kamado deals
Kamado deals: the current offers on Grill Bill kamados and how to recognise a genuine deal.
