I’ve created a separate section for kamado cooking because it is somewhat unique in its approach and when used to full effect the results are fantastic. The headline is always that you can use a kamado (ceramic BBQ) as both a grill and a smoker but really there’s more to it than that. Using it as a traditional oven gives wonderful results and with the high temperatures that you can achieve it also makes for a great pizza oven or a tandoor.
There are many brands of kamado including Monolith, Primo, Kamado Joe, Grill Dome and Big Green Egg to name but a few. I’ve been cooking on an kamado for 10 years and I still haven’t exploited its full potential so if you’re interested in a kamado then I can’t recommend them more highly.
Moisture retention is a key feature, the kamado cooking process is different to a conventional water smoker and the manufacturers state that there’s actually no need for a water pan at all. I prefer to put a water pan in especially when doing pulled pork because I believe it helps create a sauna effect that helps bring the meat up to the preferred internal temperature that much quicker. See my pulled pork barbecue recipe for more on this point.
The key benefits are that food cooks quicker, remains moist, there’s no need for constant tending of the charcoal and a ceramic grill is remarkably economical on charcoal consumption. It's this that differentiates a ceramic kamado from other kettle style smokers.
The kamado claim that the a ceramic grill is ready to cook on in 10 minutes (marginally
optimistic) but certainly by 15 minutes and you're up to the benchmark smoking
temperature of 225°F or 110°C. With the top and bottom vents fully
open 15 minutes in and the temperature gauge just keep on climbing 10 degrees every minute. Exact settings will differ brand by brand but here's my quick operating guide:
Below are some of the ceramic BBQ recipes that I’ve developed in my short time and for sure as I learn about this style of cooking, this area of my site will continue to grow.
Miso Marinated Mushrooms - A really simple and super delicious appetiser.
Traditional Roast Beef - Does what it says on the tin.
Barbecue Burgers - The kamado just keeps food so succulent and this recipe is testament to that.
Burger And Fries - Crank up the temperature and enjoy!
Traditional Roast Chicken - You can't beat it. Pure and simple.
Rotisserie Chicken and Mushroom - A layered kebab of juicy chicken thigh and meaty field mushrooms.
Chicken Tikka - Marinated boneless, skinless chicken thighs cooked in your very own kamado tandoor.
Hometown Kamado Style Ribs - Long and slow followed by a flash on the grill and covered in honey barbecue sauce - YUM!
Smoked Venison Roast - Infused with garlic, wrapped in bacon and roasted until pink.
Kamado BBQ Turkey - Simply the most succulent results for your Thanksgiving or Christmas meal.
Lamb Provencale - Leg of lamb rubbed with garlic and the herbs typical of Southern France. Make this your alternative Sunday roast.
Kamado Grilled Lamb Chops - Keeping it simple with the best meat, the best marinade and (of course) the best cooking.
Croissants - What better way to start the day with freshly brewed coffee?
Naan Bread - The only serious accompaniment to any tandoori dish and so easy to prepare.
Pitta Bread Recipe - Make these breads to serve with any kebabs.
Onions And Potatoes - A favorite of mine, baked in cream and perfect with a butterfly leg or shoulder of lamb.
Steak, The Kamado Way - Just seared to seal in the flavor.
Tandoori Chicken - 48 hours of marinading your chicken breast but well worth it for a traditional taste of India.
Toad In The Hole - Yes you really can extend your kamado cooking repertoire to include Yorkshire pudding.
Plancha Grilled Vegetables - served with pesto dressing and grilled flat breads.