T he K A M A D O Smoker & Grill C O O K B O O K
Contents
1. a I Mix all the ingredients together in a saucepan on the stovetop Bring to a simmer over medium heat and let simmer for 5 minutes stirring occasionally Blend to a smooth consistency using an immersion blender Let cool place in an airtight container and store in the refrigerator for up to one month INTRODUCTION I72. Dense Flesh like Tuna Salmon GSP Other Fish INTRODUCTION I3 Rack pan combo If you ever plan on doing roasts on your kamado and you should you ll want some type of roasting rack and a pan to fit under it Grill pan veggie wok These are typically some type of metal pan with small holes that allow for quick cooking of loose vegetables on the grill top GrillGrates These go on top of your normal cooking grate page 121 They prevent flare ups which shouldn t be a problem on a kamado and channel the heat through raised ribs that give supercharged sear marks If you like to show off well defined grill marks these are for you KAMADO CULTURE Kamado owners are a unique bunch and are extremely willing to share their ideas would highly recommend that you get involved in an online kamado forum at least while you learn to master your grill Most manufacturers operate a forum some more active than others Other forums are not brand specific Find one that you are comfortable with and at least lurk reading what other kamado users are up to Some brands have festivals at which users get together regionally once a year to celebrate the kamado Festival goers grill recipes for sampling exchange techniques 14 tell tall tales and have an adult beverage or two These are good fun and definitely worth the trip BASIC RECIPES These are recipes that developed while writi
3. KAMADO Smoker amp Grill COOKBOOK 27 INSEE a i Delicious Recipes and Hands on Techniques for Mastering the World s Best Barbecue a tg ij Eo AN KAMADO Smoker amp Grill 01010 4i101 0 Delicious Recipes and Hands on Techniques for Mastering the World s Best Barbecue Chris Grove Ulysses Press Text Copyright 2014 Chris Grove Design and concept copyright 2014 Ulysses Press and its licensors All rights reserved Any unauthorized duplication in whole or in part or dissemination of this edition by any means including but not limited to photocopying electronic devices digital versions and the Internet will be prosecuted to the fullest extent of the law Published by Ulysses Press P O Box 3440 Berkeley CA 94703 www ulyssespress com ISBN 978 1 61243 363 9 Library of Congress Catalog Number 2014932306 Printed in the United States by Bang Printing 10987654321 Acquisitions editor Katherine Furman Managing editor Claire Chun Project editor Alice Riegert Editor Phyllis Elving Proofreader Elyce Berrigan Dunlop Front cover design what design whatweb com Interior layout and design what design whatweb com Illustration page 3 Suman Kasturia Cover photograph Chris Grove Interior photographs Chris Grove except page 32 top left Jay Prince page 60 bottom left right page 208 Brandi Shive page 21 29 right 37 67 119 128 left Alexis G
4. price but you ll have to set up your kamado yourself and if things go wrong you ll deal directly Both have their strong points so it s a personal choice with the manufacturer Heft and feel A well made kamado will feel solid when you open and close the dome lid and vent controls Open and close a few different models and you ll quickly gain a sense of what feels like quality and what feels inferior If it feels cheap not the same as inexpensive it probably is 2 The KAMADO Smoker amp Grill COOKBOOK Z Top vent also called dual function metal top DFMT cast iron vent slide top Dome thermometer Dome lid Side shelves also called mates Base Bottom vent also called draft door slide vent Cart also called nest 8 Cooking grate also called cooking grid main grate Fire ring on some models the fire ring and fire bowl may be combined as one piece IO Fire bowl also called fire box II Fire grate also called coal grate KAMADO TERMINOLOGY Different manufacturers have different terms for the various parts of their kamados but the functions are mostly the same For the purposes of this book I ll be referring to the most common size of kamado roughly 181 inches in diameter INTRODUCTION 3 Terms of warranty A limited lifetime warranty on ceramics and a five year warranty on metal parts are common but you also have to consider how
5. work quickly Third I l the ashes from the prior use and make sure shut the lower vent to about 1 2 inch after the internal air holes are clear keep a shut the dome lid to settle down the fire lidded metal bucket and dustpan near our kamados for this purpose Small coals can remain alive for hours insulated in the ash You do have to be careful with the third step because this can set up a flashback so never dump ashes straight into a trash can JUARTERLY Even if you do the light clean out every MAINTENANCE Any grill requires cleaning and maintenance to perform at its peak and the kamado is no exception You should follow the specific time you use your kamado some ash will fall through the fire box air holes and end 8 The KAMADO Smoker amp Grill COOKBOOK up between the fire box and kamado base Unless you have spaghetti noodles for arms you won t be able to reach around to these spots through the bottom vent Over repeated use these little bits will build up into piles big enough to block airflow around the fire box To clear the debris you have to remove the interior ceramics and sweep out the kamado base Some people get around this by using a shop vac rigged with a piece of flexible rubber hose that fits through the vent and around the back Only do this if your grill hasn t been used for several days because of the threat of live embers lurking in the ash FICH TEMP CLEAN BU
6. IZING Is EVERYTHING There seem to be an infinite number of grilling accessories many specifically for kamados As a grilling blogger have an inbox full of the latest offerings Some are innovative and impressive while the majority are just toys or gimmicks Here are some of the more useful grilling accessories in my opinion MUST HAVE ACCESSORIES Instant read thermometer This is the only way to truly know if your food is properly cooked You want a high quality thermometer that s truly instant read meaning three seconds or less If The KAMADO Smoker amp Grill COOKBOOK you re grilling six steaks and use a slow thermometer the time it takes to check all six steaks is enough to go from medium rare to medium The gold standard among serious grillers is the Thermapen by Thermoworks This you thermometer wired probe Remote probe thermometer s lets continuously monitor internal temps while food is cooking This is essential for smoking roasting and reverse searing Upper end models include options such as dual probes to measure cooking and internal temps at the same time wireless capability and some data logging Heat deflector setup This is needed for most indirect setups on the kamado Most kamado brands include the deflector as part of the package but not all do If yours doesn t come with a deflector you will definitely need to buy one Leather welding gloves Found at h
7. JUN BEEF RUB This is the mix I use when I want a beef rub that has the flavors of the Bayou Makes about 4 cup tablespoons smoked paprika easpoons kosher salt teaspoons garlic powder 2 2 2 teaspoons onion powder 2 1 easpoon cayenne 1 teaspoon red pepper flakes 1 teaspoons white pepper 1 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon oregano I Mix all the ingredients together and store in an airtight container until ready to use for up to 6 months INTRODUCTION I5 NMT BURGER MIX IN Many commercially available burger seasonings look like they have thrown the entire spice cabinet into a jar I like this one because it is so simple providing the classic burger flavor without over seasoning it Makes about 2 cup Ys cup kosher salt 2 tablespoons ground black pepper 1 tablespoon dried minced garlic 1 tablespoon dried minced onion I Mix all the ingredients together and store in an airtight container To use mix in 1 teaspoons per pound of ground beef 16 NMT BLACKENING SEASONING Just adding this seasoning to a protein does not Oo make it blackened Season it with this rub and then cook on a fiery hot cast iron while drizzling the meat with butter Makes 2 tablespoons Ya tablespoon paprika 14 teaspoons kosher salt Y2 teaspoon onion powder Yo teaspoon garlic powder Y2 teaspoon cayenne pepper Vo teaspoon black pepper Vo teaspoon whi
8. RN Over time buildup will occur on the inside of your kamado This happens faster with low and slow cooks than it does if you re mostly just grilling But eventually it will build up impairing the ceramic s ability to reflect heat You can clean off this buildup by using a high temp clean burn Here s one way to do that I Remove the internal ceramics Use a wire brush or a ball of crushed aluminum foil to scrub the interior walls Don t worry about getting everything this is just a pre scrub 2 Replace the internal ceramics and fill the fire box with coal Open the bottom and top vents all of the way light a fire shut the dome lid and let it burn until it runs out of coal This will take just a couple of hours at the extreme temperatures and the ceramics will get quite hot Let the kamado cool overnight 3 Once cooled the internal ceramics again and repeat the brushing remove This time all the crud should come off easily as black dust that can just be swept out 4 Put everything back together and you re done Finally routinely check the tightness of the bolts that tighten the metal bands that hold the exterior ceramics in place These can loosen over time and often after high temp INTRODUCTION 9 clean burns If you let them get too loose the dome lid could actually fall off when you open it DON T BLOW A GASKET MAN The gasket or seal between the dome lid and base is the Achill
9. ales pitch because I m assuming that if you ve bought this book you already own a kamado In fact I m making a few assumptions based on my experiences with a lot of kamado owners suspect that you already have a basic understanding of grilling and maybe even smoking If you re like a good majority of kamado grillers you probably are intelligent have a bit of a tech geek side stay up on but don t necessarily follow the latest trends are open to ideas and are a bit of a risk taker Am not too far off But on the off chance that you re just thumbing through I ll offer a few pointers for buying a kamado grill Kamados used to be limited to a few key brands and you could only purchase them from authorized dealers In the past few years however many new manufacturers have entered the game and the number of places selling kamados has expanded rapidly You can even buy them at big box home improvement stores and warehouse clubs And these aren t just poorly made knockoffs either Most are quality kamados and some include innovations that top the established brands Here are some things to consider if you are buying a new kamado today Dealer or other retail outlet With a dealer you ll get a properly assembled kamado delivery and setup in most cases and local assistance in case of warranty issues but you will pay a premium At other retail outlets you often get more accessories included and a significantly lower
10. all off the bone are generally acknowledged as overcooked in the barbecue community especially in competitions But if that s how you and your family like them that s how you should cook them If you prefer to foil your brisket and like the way it turns out who cares if some guy in Texas says it isn t traditional Regardless of what may lay out in this book hope that you will cook according to your own preferences and style have often heard people mention that the kamado grill is a 3 000 year old design While the kamado a wood fired clay stove has been in use in Japan for that long the oval shaped self contained grill is really a modern development The kamado s ceramics airtight design and vent controls make it much different than other grills Kamados are extremely efficient with very little heat or moisture loss You can run many kamados at 250 F INTRODUCTION I for over 20 hours on one load of lump coal The design also allows kamados to handle volatile hot temperatures upwards of 700 F The ceramic construction acts as a heat capacitor storing heat and then releasing it steadily for stable cooking temperatures and evenly cooked food When you are done cooking the airtight design allows you to extinguish the coals and re use the leftover coal the next time you cook CHOOSING YOUR KAMADO GRILL You can t buy a better cooker for your home than a kamado style grill But this isn t a s
11. bottom vent from wide open to about halfway shut when the temperature reaches 275 F Then as it hits 300 F l Il close it a little more If the temperature is still rising when it hits 325 F might close it down even farther so that coast up to 350 F If you re coming to a kamado from other grills you will quickly notice that your vents are significantly more effective at controlling the temperature with this grill DONTI Your Lip Kamados are designed to be used with the dome lid closed and it should be kept closed as much as possible while in use The tight tolerances and high efficiency of the kamado depend on it being operated as a closed system with the airflow closely controlled by the lower and top vents For all recipes in this book presume that all cooking is done with the dome lid closed unless explicitly instruct to leave the lid open Cooking with the dome lid shut is the default mode when using a kamado that regulates temperatures because closed system is what Every time the dome lid opens the vents are pointless and the coals get unlimited access to air causing the temperature to 6 The KAMADO Smoker amp Grill COOKBOOK FIRE SAFETY What s a flashback Good question let s talk fire safety for a minute Once again you should read and heed your manufacturer s user manual and all safety instructions A flashback is a quick way to remove your eyebrows or worse This is a phenome
12. ction Dakota a ga 16 Sear Roasting Steaks and Chops 75 17 Reverse Searing Steaks and Chops 78 18 Reverse searing IKoastS an ae eeee 81 19 Mota Mbene ne imeaden cere 85 20 Smed heesebuteers 0 88 21 SE mattis an natin 9I 22 Birck Piress Griliie 2727 ene 95 23 Plank Grillin a eene eee ace ee 98 24 Steam Cooking on a Kamado IOI 25 Grill Toppers and Veggie Woks 104 26 Cora Mice Ways annus ee 108 27 Wok lop Brome 2 eases Ill 28 Raised Direce Gruillities 2 9 114 29 Cooking ovit MSC ONEN e aes 30 UW sinenGralGates ss 2am ene eae I2I 31 Calin gy len S Kew elses ee 124 32 Flexible Skewers 127 33 Spider Rig Scania sorosoro 130 34 RURO ISE eens ane er rter 133 35 Sous idence ee ee na 136 36 Golds Mie Kime ee etn eee 139 37 Salt BlockeGaullitig ee ee 142 38 Smoking with Electronic Controllers 30 48 oo ere 146 39 Breakfast on the Kamado 0 00 0 152 APPENDIX TROUBLESHOOTING CONVERSIONS ACKNOWLEDGMENTS ABOWL THE AUTHOR 4 40 Dip and Pipan eee 156 41 The Kamado as a Brick Oven 159 42 Bakio Bread arena een eines 162 43 GiiddleC cokiio 7 74 6 166 44 Pricken no eee cre ce eters 169 45 Simple Serves Dishics rene ee 172 46 BECIE 175 47 Rotlade stvle Roasts 178 48 Cast lromskillets ee 182 49 Coon inatina COOKS ae 185 50 Beer Can Chicken 700s 189 51 Girilling on d
13. es heel of the kamado Manufacturers recommend cooking at lower temperatures for the first few times to cure the adhesives It s so common to damage the gasket at high temps that consider it more of a consumable supply than a part You are most likely to torch a gasket in two situations One is when the dome and base aren t properly aligned so that some of the seal is directly exposed to heat The other is a high temp cook with the heat deflector in legs down position because this directs hot gases outward right at the level of the seal The good news is you really don t need a gasket ran a kamado with no gasket for almost four years without any ill effects even on long low and slow cooks So one option is to not replace the gasket if you toast it by accident Another option is replacing the torched gasket with a high temperature gasket made from fire resistant Nomex Removing the old gasket can be difficult using hand tools but a 3M paint and rust stripper pad IO on a drill will make quick work of it without damaging the ceramics Yet a third option that a lot of kamado owners have used is replacing the gasket with a wood stove rope style gasket It should be noted that the makers of these gaskets haven t approved them for food handling so read about the potential risks before going this route We replaced one of ours with such a gasket and it has survived more than 100 cooks without incident ACCESSOR
14. long the manufacturer has been in business Existing owners The best information comes from those folks already using the specific brand Check their user forums or go to a general barbecue forum like BBQ Brethren and search for comments on that brand You will find a wealth of information that is how ended up buying my first kamado instead of the offset smoker trailer that had my eye on READ THE MANUAL This book is in no way intended to replace or supersede your kamado owner s manual and manufacturer s recommendations You should thor oughly read the manuals and check out the manufacturer s website for ad ditional information Most major man ufacturers now have excellent online materials including how to videos and product specific instructions FIRE MANAGEMENT The single most important skill for success on any grill is mastering control of the fire wish it was as easy as saying that to get a kamado to 250 F you simply open the bottom vent 1 4 inch and have the top vent open 1 inch Unfortunately there are no universal settings for temperatures because conditions change manufacturers specifications vary and there are just too many other variables We own two kamados of the same brand and size and even they don t respond to the exact same settings It would be like telling someone that to go 60 mph in a car you hold your gas pedal 2 75 inches from the floorboard You could be g
15. n oven While metal pans can be used find that stoneware s heat conductivity provides more even cooking Electronic controllers These devices can regulate a kamado with a PID controller that reads the cooking temperature and turns a fan mounted on your bottom vent on and off as needed Read more about electronic controllers on page 146 Lighting system A gas torch page 23 or an electronic starter is the easiest and quickest to fire up your kamado Wok The kamado is the perfect setup for stir firing page 91 A wok will help you incorporate quick healthy meals into your grilling routine The KAMADO Smoker amp Grill COOKBOOK TEMPERATURES FOR COOKING MEAT Steaks amp Chops Rare 125 130 F Medium Rare Medium Medium Well Beef Veal and Lamb 1305S 5iF 135 140 F Well USDA Minimum as of 6 15 13 145 F with 3 minute rest Approximate Cooking Times for 1 inch Steak at 450 F 3 minutes per side 4 minutes per side 4 5 minutes per side 5 6 minutes per side 7 minutes per side 5 minutes per side Whole Roasts 125 130 F 13071351F 135 140 F 145 F with 3 minutes rest Ground Meat 160 F Brisket Chops 195 205 F like butter test Roasts Loins Tenderloins Ham Fresh Raw Ham Cooked Butts Shoulders 195 200 F Ground White Meat 160 F Dark Meat 175 1180sk Ground
16. ne Galsiem es tee I9I 52 Pime RD Taa E ieee 194 E A eeny aon ee 199 Re E a ee ee 204 E en en Ree Ter ee Peel 206 eA cE II ane Rap ROE O E a 210 E E GaGa E E Oe Saae HARB ASR EE RaHOEAoeRor PUL INTRODUCTION love green bell peppers but my neighbor John doesn t like them only point that out because when started thinking about what to include in this book it made me want to offer something besides just a bunch of recipes to follow People have specific taste preferences and if a recipe includes something they don t like they ll either not make it or leave that ingredient out which could drastically change the result So instead of only recipes want to provide kamado owners with inspiration and a toolkit of ideas to help them explore what their ceramic cookers can do want to give readers tips and techniques they might not have tried before My sister bought her first kamado grill about a year ago and we have had countless emails phone calls and texts about discovering her new cooker want this book to capture the essence of all of those back and forth conversations so the information can be shared with anyone else who wants to learn the ins and outs of kamado grilling The tips and techniques that share here aren t the only way to do things don t want to be that guy in barbecue forums who smugly berates someone because you are doing it the wrong way For example ribs that are f
17. ng my grilling and BBQ blog Nibble Me This over the past few years They are staples that use frequently at home and throughout this book NMT Basic BBQ RUB This simple all purpose BBQ rub is good with both chicken and pork 1 like to use oregano and thyme leaves for my dried herbs Makes 1 2 cups Yo cup smoked paprika Vs cup packed dark brown sugar V4 cup turbinado sugar V4 cup kosher salt 5 tablespoons garlic pepper seasoning 2 teaspoons dried herbs of your choice 2 teaspoons chili powder 1 teaspoon chipotle chile powder I Mix all the ingredients together and store in an airtight container Grind for finer texture right before using The KAMADO Smoker amp Grill COOKBOOK NMT BEEF RUB When I m cooking beef steaks roasts or brisket this is the rub that I often use It s best when stored with the coarse bits intact then freshly ground to use as needed I use Bourbon Barrel Smoke Sea Salt and I get my dried bell peppers from Penzeys Spices 3 g inch cut flakes Makes about 114 cups P 5 tablespoons coarse smoked salt 2 tablespoons black peppercorns 1 tablespoon green peppercorns tablespoon dried minced garlic tablespoon dried red and green bell pepper flakes 21 4 teaspoons dried minced onion 2 teaspoons dried thyme leaves I Mix all the ingredients together and store in an airtight container Grind to a finer texture just before using the rub NMT CA
18. non specific to kamados because of their tight air controls but it isn t a design fault rather a condition caused by fire management You just don t notice it in most other types of grills because they have so many air leaks that flashback conditions are less likely to occur To have a fire you need the fire triangle heat oxygen and fuel If you have a hot fire in the kamado and suddenly cut down the airflow by closing the bottom vent you ve created a fire that is starving for oxygen When the dome lid opens air rushes in and the superheated gases volatile organic compounds suddenly ignite in a fireball that jumps up and out of the kamado right to where you are standing It can cause serious burns and is no joke The way to avoid a flashback is to re intro duce air slowly Crack the lid open just an inch a few times in rapid succession before you open it all the way Train yourself to do this every time you open your kamado This is also one more reason that you should always wear personal protective equipment PPE such as safety glasses and long sleeved heat resistant gloves When it comes to gloves there are a lot of options out there but you have to be careful in choosing Silicone oven mitts are quite the rage in the kitchen because they are comfortable handle high heat and come in cute shapes that look like pig or cow puppets But your kamado can generate much higher temperatures than most home
19. oing uphill downhill or against the wind You could have differing vehicle weights or tire pressures and well you get the point Your user manual will give some approximations for temperature settings but these are just guidelines Just as with driving it will take experience to master fire control However there are steps you can take to shorten the learning curve COAL SETUP IS THE KEY Kamados function the best using quality lump coal which is just pure wood that has been burned in an _ oxygen poor environment There are a lot of brands out there but not all lump coal is created equal Brands that use South American hardwoods are known for being sparky 4 The KAMADO Smoker amp Grill COOKBOOK some to the point of leaving debris on your food Some brands have mostly smaller pieces which can clog air vents Other brands have mostly large pieces that need to be broken up with a hammer for even lighting Many brands including some kamado manufacturer labels are actually third party labels packaged by a single lump coal producer The best way to find out about different brands is The Naked Whiz website s charcoal database www nakedwhiz com lumpindexpage htm Doug does a great job of giving impartial reviews the reviews updated as brands change and he using objective methods keeping also allows user reviews The best practice would be to remove and reserve any used coal from your kamado each time yo
20. ome improvement stores these are long sleeved and heavy duty They work better than any oven mitts that I ve tried and usually are just as cheap Quality wire brush Loose brass bristles can get on food and cause serious intestinal injuries Cheap brushes often have short lengths of wire stuck into holes making it easy for them to fall out Quality brushes fold longer lengths of wire and pin them down in the brush making them less likely to be dislodged Wiggle rod This is just a wire rod with a bent tip used for clearing any blocked holes that develop during a cook Just take a metal skewer and bend 1 inch of the tip at a 90 angle Slide it through the bottom vent stick it up through the fire grate holes and wiggle it to dislodge any ash or small pieces of coal blocking the airflow Pizza stone Some models made for home kitchens are too thin to handle the heat of a kamado so spend the extra money to geta thick grill safe pizza stone Raised cooking grid These are very useful for adding capacity and for cooking raised direct page 114 Manufacturers offer different styles or you can easily build your own as described on page 114 INTRODUCTION II Long handled tongs Kamados generate some serious heat and you don t want to be burning your knuckles while turning 30 chicken wings with six inch serving tongs Drip pan This will keep your heat deflector clean and avoid a greasy fire Foil pans work but y
21. ou can t beat a 13 inch foil covered deep dish pizza pan ACCESSORIES THAT ARE NICE TO HAVE Cast iron grates had a hard time not putting this into the must have category but there are plenty of people who have great success just using standard stock grates Cast iron grates have excellent heat conductivity and sear gorgeous crosshatch marks use them for almost every cook even when I m not searing because think they help with even heating and are easier to maintain when used frequently The down side is that if you don t use them often they can rust quickly if they re left out or get damp where stored Aftermarket fire grates A few companies are offering fire grates that use different configurations than the standard holes in a cast iron disc which gets clogged High Que makes one with stainless steel bars and the Saint Louis Charcoal Company offers one made of expanded stainless steel These aftermarket fire grates replace 12 the stock grate and greatly eliminate fire management issues caused by clogged air holes Table While the standard carts and shelves provide some working space greatly prefer the stability and work area that a kamado table provides Plus if you buy an unfinished stock table from a supplier you can add your own custom touches such as a tile top and varnish or stain Stoneware Stoneware pans pie plates and loaf pans will help you get the most out of your kamado as a
22. ovens The hot ceramics of a heat deflector can melt or burn through many kitchen oven mitts in seconds Heavy duty leather welding gloves work better for grilling duty Even with these brutes you have to handle hot ceramics very quickly and have a landing spot already cleared and waiting INTRODUCTION Are you screening your coals Lump coal is a natural wood product that often will pop at high temperatures Sometimes this sends a hot cinder shooting out of the bottom vent If your kamado bottom vent has a secondary slide screen keep it closed to contain those cinders That brings up another couple of points Don t leave a burning grill unattended Using a grill mat under your grill to minimize damage from errant coals is especially recommended if you are grilling on a wooden deck Don t skimp on a cheaper gas grill mat Those are much less expensive but they are only meant to resist greasy drippings and aren t fire resistant rise But what can you do when you use maintenance recommendations in your a technique that requires frequent opening user s manual but here are some general for food handling such as cooking ona wok guidelines or griddle First in such cases I ll start off a little lower than my intended temperature EVERY TIME because know it will rise during the cook lt lt Each time you use your kamado clean out Second l Il have everything need before open the lid and I ll
23. rove Food stylist Alexis Grove Index Sayre Van Young Distributed by Publishers Group West IMPORTANT NOTE TO READERS This book is independently authored and published and no sponsorship or endorsement of this book by and no affiliation with any trademarked brands of the kamado grill or other trademarked brands or products mentioned within is claimed or suggested All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only The author and publisher encourage readers to patronize the quality brands and products mentioned in this book Take special note of the important safety warnings on page 4 page 7 pages 199 202 and elsewhere throughout this book and always use customary precautions for safe food preparation handling and storage CONTENTS INTRODUC TION AE 7een 1 Paper Towel Lighting Method 19 2 Gas Torch Lighting Method 7 00 23 3 Direct Garillittem scence tar 27 4 potelsectoeGrallbicha mnt ae me wart 3I 5 Spate ncodked PMOvEEy ssteissi 36 6 Smoking Low and Slow ee 40 7 Smoking Hot emne Past 45 8 Cooking Wings over Direct Heat 49 9 SORDOS E S2 10 RoastinmeiRaIck Pan Combo 55 11 linjectiine IMEN oie Boke Acne 58 12 Usine Dries seat ne es er hemi 6I 13 Creating and Using Marinades 65 TAS RASA NE A PAIE Pe nF AP A Ro RS AT I 14 Dutch Ovens a a nn wees 69 15 Conve
24. te pepper Ys teaspoon thyme ground 4 teaspoon oregano ground 4 teaspoon celery seed cy I Mix all of the ingredients together and store in an airtight container for up to 6 months The KAMADO Smoker amp Grill COOKBOOK NMT Spicy POULTRY RUB This spicy poultry rub is good for grilling chicken with a bit ofa kick to use in sandwiches tacos or wraps Makes 4 cup tablespoons seasoned salt teaspoons turbinado sugar 2 2 2 teaspoons smoked paprika 1 teaspoon ancho chile powder 1 1 1 1 1 oO teaspoon chili powder teaspoon ground black pepper t n garlic powder teaspoon dried oregano teaspo Gasp H oO oO n dried orange peel I Mix all the ingredients together and store in an airtight container NMT CHERRY BBQ SAUCE This sweet and spicy sauce goes well with both chicken and pork Makes about 2 cups Vs cup ketchup Vs cup Sweet Baby Ray s Barbecue Sauce Yo cup cherry preserves V4 cup cherry juice V4 cup packed dark brown sugar 3 tablespoons apple cider vinegar 1 tablespoons chipotle hot sauce Y tablespoon Worcestershire sauce Yo teaspoon dried minced garlic Yo teaspoon dried onion flakes Ys teaspoon ground black pepper V4 teaspoon ground cumin preferably roasted ground cumin Ye teaspoon ground coriander Ve teaspoon liquid smoke 2 or 3 pinches chipotle chile powder Smoked salt to taste about teaspoon
25. temperatures in as little as 15 minutes With used coal and ash mixed in if you fail to clean it out as mentioned above it can take twice as long Ironically it takes longer to get the kamado smoking at 250 F than it does to start grilling at 350 F because you are waiting for the smoking wood to produce a clean smoke which can take up to 45 minutes sometimes VENT POSITION One thing that can help you get acclimated to using the bottom vent is to mark 12 inch increments on the slide vent if not already INTRODUCTION S done by the manufacturer so you ll have a good idea how far it s open It s more helpful to recognize that the vent is open one inch than to see that it s open a little bit Some top vents are adjusted by screwing up or down and those stay in place when you open the dome lid But most use a sliding disc on a cap and when you open the dome lid gravity is going to pull it downward changing your setting To avoid this start at the pivot screw that holds the sliding disc and imagine a straight line going right across it If you always rotate the cap so the imaginary line is aimed toward the back as pictured below it will stay in place when you open the lid COAST 1O Your COOKING TEMPERATURE Stopping the temperature at your desired cooking temperature is much like docking a boat you have to start slowing down before you get there For example if my target is 350 F might close the
26. u use it Clean out the ashes and make sure all vent holes on the inside are clear In general coal should be loaded to just above the air holes in the fire bowl but as always follow manufacturer instructions When doing a long low and slow cook and every kamado user know load the coal to at least the top of the fire bowl some even cheat up into the fire ring Load fresh lump at the bottom and top it off with the used coal that you ve saved This will give you the fastest starting and most trouble free fire If you have blocked air holes your airflow will be restricted and that will affect how well your temperature reacts to opening and closing the top and bottom vents Notice that said best practice Honestly if I m doing a short cook at a medium high temp sometimes l Il cheat and just push the used coal to one side adding new coal in the void But for long term or high temp cooks clean it out first INGHTING THE GRIIL You don t light a kamado the way you light most other grills Sure you can dump ina chimney full of lit coals but you instantly lose the benefit of the kamado s tight air controls Two specific lighting options are covered with the first two recipes in this book on page 19 and page 23 but kamados are generally started by putting in unlit lump coal and using starter cubes electric starters or gas starters With a fresh load of lump coal in a clean kamado you can reach grilling
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