THE WORKSHOP
Recipes worth lighting the charcoal for
Day-long smokes, doughs only ceramic fire understands, and techniques polished over years of lifted lids. Recipes that justify firing up the kamado.
By dish type
By technique
Published recipes
AdvancedReverse-searReverse-sear tomahawk on the kamado
A 1.4 kg tomahawk, probe in the centre, ceramic at 110°C and a 90-second final sear. The Sunday centrepiece for when you want to impress without gambling on doneness.
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AdvancedSmokedLow-and-slow smoked brisket
The kamado acid test. Ten hours at 110°C, a deep bark, a pink smoke ring and a texture that gives way under the weight of a fork.
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MediumPizzaMargherita pizza on the kamado
Tomato, fior di latte and basil: three ingredients and nowhere to hide. On a 350°C stone the cornicione puffs in seconds and the margherita reminds you why it is still the queen.
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MediumIndirectBurnt Basque cheesecake on the kamado, creamy inside
La Viña on the kamado: a near-burnt mahogany top and a wobbly, creamy centre. Indirect at 210°C, the Basque cheesecake that beats the home-oven version.
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EasyIndirectCrispy chicken wings on the kamado with honey and Pimentón de la Vera (crackling skin, no frying)
Glass-crisp skin without a fryer: dry brine with baking soda, indirect at 200°C with apple smoke and a final sear. Honey and Pimentón de la Vera glaze. Serves 4.
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AdvancedPizzaRoman pizza al taglio on the kamado
High-hydration dough fermented 48 hours, baked in a pan and scissor-cut into rectangles like in Rome's forni. Crisp below, an open-crumbed cloud within.
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AdvancedIndirectApple tarte Tatin in a dutch oven on the kamado, golden caramel
Caramelised apples in a cast-iron dutch oven, golden puff pastry and an amber caramel that runs as you flip it. Indirect at 190°C: the tarte Tatin that earns applause.
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AdvancedPizzaSourdough pala-style pizza on the kamado
A Roman pala-style pizza — long, with a tall, open-crumb edge — leavened with sourdough and baked on steel at 350°C with the deflector in.
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AdvancedSmokedCarolina-style smoked pulled pork
Eight hours of patience, a five-and-a-half-kilo pork shoulder and North-Carolina vinegar — this is what a kamado does better than any other fire.
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MediumDirectSesame-Crusted Seared Bluefin Tuna on the Kamado (Tataki)
A bluefin tuna loin rolled in sesame and seared 30-45 seconds per side over a screaming-hot kamado: a toasted crust outside, a raw, juicy core, and a soy, ginger and lime sauce that wakes it all up.
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MediumDirectSkewered Sardines al Espeto on the Kamado
The icon of the Mediterranean summer at home: fresh sardines with coarse salt, roasted by the side heat of the kamado's embers without touching the grate. Charred skin, juicy flesh, bread and lemon.
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AdvancedIndirectGuajillo-cured smoked salmon, low indirect
A 900 g salmon fillet, 24 hours dry-cured in Maldon salt, brown sugar, ground guajillo and dill. Smoked at 130°C with apple and cherry. Silky texture and a spicy crust.
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MediumIndirectBrioche Burger Buns on the Kamado
Brioche burger buns baked on the kamado: a soft, buttery crumb, an egg-glazed shine and a scatter of sesame. The perfect cushion for your next homemade smash burger.
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EasyPizzaSobrasada and honey pizza on the kamado
The Spanish twist that beats many classics: Mallorcan sobrasada melting into orange lava, aged Mahón cheese and honey to finish. Mallorca and Naples, finally at the same table.
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MediumIndirectSmoked skillet brownie on the kamado, fudgy centre
Chocolate brownie baked in a cast-iron skillet over indirect heat, with a veil of apple-wood smoke. Crackled crust, fudgy centre and a hint of orange. Serves 10.
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MediumIndirectAlicante-style baked rice on the kamado in a clay cazuela
Traditional Alicante baked rice —chickpeas, pork rib, blood sausage, potato and tomato, with a whole garlic head in the centre— baked in a clay cazuela at 220°C indirect.
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MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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MediumDirectGalician ribeye on the kamado, direct sear
A one-kilo Galician ribeye, Maldon salt, embers at 350°C and not a thing more. The shortest recipe of the year and the hardest to mess up if you respect the timings.
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MediumPizzaNeapolitan pizza on the kamado
At 350°C the base puffs in 90 seconds and the cornicione comes out leopard-spotted and pillowy. One pizza, three minutes, zero margin for error.
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AdvancedIndirectOlive Oil Ciabatta on the Kamado
A very wet poolish dough with a wild, open crumb and a thin, crackly crust. Baked on a cordierite stone with a burst of steam, this ciabatta comes out of the kamado like it left a hearth oven.
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MediumDirectTandoori Chicken Thighs on the Kamado
Yogurt, garam masala and live fire: tandoori chicken thighs on the kamado come out juicy inside and lacquered with spice outside, with a cool cucumber raita to cut the heat.
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EasyDirectBacon-Wrapped Dates on the Grill
The sweet-and-savory bite that vanishes first: Medjool dates stuffed with blue cheese, hugged in crisp bacon and lacquered with Pedro Ximénez, caramelized over the kamado's direct fire.
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MediumIndirectNectarine and raspberry galette on the kamado
A rustic summer tart: flaky shortcrust, wedges of ripe nectarine and raspberries bursting into syrup, baked indirect over a stone until the free-form edges turn deep gold.
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EasyDirectGrilled Corn Mexican Elote Style on the Kamado
Cobs charred over direct fire, slathered with lime mayo, cotija cheese, chili and cilantro. Got leftovers? Strip the kernels and turn them into cups of esquites.
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EasyIndirectSmoked Loaded Nachos on the Kamado
The ultimate sharing starter: layers of tortilla chips, melted cheese, beans and jalapeños in a cast-iron pan, kissed by 10-12 minutes of gentle olive-wood smoke and topped with fresh pico de gallo.
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AdvancedIndirectKamado Pan de Cristal (Glass Bread)
Catalan pan de cristal pushes hydration to the edge: an almost pourable dough that, baked on a stone with steam inside the kamado, turns into a glossy, wide-open crumb beneath a crust so thin it shatters like glass.
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EasyDirectGrilled Watermelon with Feta, Mint and Balsamic Reduction
Watermelon wedges seared over live coals: the sugars caramelize at the edges while the centre stays cool and juicy. Salty feta, fresh mint and a thread of balsamic make a sweet-savoury summer dessert-salad.
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MediumIndirectValencian coca de recapte on the kamado, escalivada and sardine
A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.
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EasyIndirectWhole roasted cauliflower on the kamado with saffron aioli
A whole cauliflower roasted indirect at 180°C: steam first to tame the core, then a deep sear and a spiced glaze. Golden outside, tender inside, with saffron aioli. Serves 4.
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MediumDirectButterflied sea bream on the kamado, with garlic, chilli and lemon refrito
Sea bream butterflied open over direct coals, skin down first, finished with a hot garlic, chilli and lemon refrito. Mediterranean fish off Torrevieja, ready in 18 minutes. Serves 2.
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EasyDirectGrilled provolone on the kamado with tomato, oregano and olive oil, in a cast-iron skillet
Argentine-style provoleta over direct heat: a wheel of provolone in a cast-iron skillet at 230°C until you get a golden crust and a molten centre. Tomato, oregano, olive oil and bread. A starter in 12 minutes. Serves 4.
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MediumPizzaDiavola pizza on the kamado
Spicy salami curling and bleeding its red oil over the mozzarella, and a thread of hot honey to finish. The diavola is pure balance of fire, fat and sweetness.
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MediumIndirectCherry clafoutis in a cast-iron skillet on the kamado
Dark cherries suspended in a custard halfway between flan and sponge, baked in a cast-iron skillet at 180°C indirect. The French summer dessert the kamado nails.
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EasyDirectRum-glazed grilled pineapple on the kamado
Thick pineapple rings with a rum and brown-sugar glaze, grilled direct at 220°C until the edges caramelise. About thirteen to fourteen minutes on the grill to the best barbecue dessert you'll taste all summer.
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MediumIndirectTarta de Santiago on the kamado, deeply almond and flourless
Ground almond, egg, sugar and the Cross of Saint James in icing sugar. Flourless, coeliac-friendly. Indirect at 175°C in a dutch oven: dense, moist crumb, never dry.
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MediumDirectArroz a banda on the kamado, fisherman's socarrat
Alicante-style arroz a banda in a paella pan over the kamado grate: a rockfish fumet, a long sofrito and a textbook final socarrat.
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EasyIndirectApple crumble on the kamado in a dutch oven
Apple wedges with cinnamon and oats, baked in a cast-iron cocotte at 190°C indirect with a whisper of apple-wood smoke.
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EasyDirectRed prawns over live fire on the kamado in 6 minutes
Red prawns over a screaming cast-iron plancha with sliced garlic, dried chilli and a generous pour of olive oil: 6 minutes of cooking, crisp shell and juicy flesh. The starter that opens any summer lunch on the terrace.
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EasyIndirectSalt-baked sea bass on the kamado, juicy inside
A whole 1.2-1.5 kg sea bass under a coarse-salt crust, indirect heat at 200°C and around 35 minutes. The salt seals the moisture in and the fish comes out juicy, not salty, with a clean taste of the sea.
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MediumIndirectKamado pita bread that puffs itself on the stone
Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.
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MediumIndirectWhole spatchcock chicken on the kamado, even crispy skin
A 1.6 kg chicken butterflied flat, roasted at 180°C indirect over a deflector. Golden crackling skin end to end, juicy meat, ready in an hour: the Sunday roast I actually cook on my Torrevieja terrace.
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EasyDirectGriddled cuttlefish on the kamado with black garlic alioli
Fresh cuttlefish butterflied open, seared on a 260°C cast-iron griddle until golden, finished with garlic, parsley and a dark black-garlic alioli. Eight minutes of cooking, zero mystery.
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AdvancedDirectRustic sourdough loaf in a dutch oven on the kamado
The definitive loaf: 24 hours of fermentation with active starter, cold retard in a banneton and a dutch oven that turns the kamado into a pro bakery oven.
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AdvancedSmokedSmoked Christmas turkey on the kamado
The recipe that retires the family oven on December 25th: 12-hour brine, butter under the skin, apple wood smoke and a whole turkey at 120 °C — tender inside, deep gold outside, properly smoked.
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MediumReverse-searSt. Louis-style ribs on the kamado
St. Louis-cut ribs (no rib tips), cooked reverse-sear: four hours at 130°C with light smoke, then a final blast of direct heat to caramelise the glaze.
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EasyDirectKamado-Grilled Apricots with Honey and Rosemary
Peak-summer apricots, halved and seared over live fire until caramelised, glazed with warm rosemary honey and served with mascarpone or vanilla ice cream. The easiest stone-fruit dessert off the kamado.
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MediumDirectHoney-Rosemary Glazed Grilled Quail
Quail spatchcocked and seared over direct heat in the kamado, lacquered with honey, soy and rosemary: crisp skin, juicy meat and a taste of small game ready in minutes.
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EasyDirectGarlic Butter Naan on the Kamado
Yogurt-leavened Indian flatbread cooked on a blazing stone until blistered, then brushed with garlic-cilantro butter. The perfect partner for a curry or for mopping up anything off the grill.
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EasyDirectBlistered Padrón Peppers on the Kamado
Summer's quickest starter: Padrón peppers tossed over fierce heat in a cast-iron skillet on the kamado, finished with good olive oil and flaky salt. Eight minutes, and some are hot, some are not.
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AdvancedPizzaSmoked chicken BBQ pizza on the kamado
Two cooks, one kamado: first the chicken smokes low with hickory, then the machine climbs to 300°C and turns it into the BBQ pizza the chains have been promising for decades.
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EasyPizzaMarinara pizza on the kamado
Naples' oldest pizza carries no cheese and never misses it: tomato, sliced garlic, oregano and good oil on a dough with character. Vegan by birth, since 1734.
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MediumIndirectMixed-berry cobbler in a dutch oven on the kamado, golden crust
Strawberries, raspberries and blueberries bubbling in a cast-iron dutch oven under a buttery golden crust with a hint of orange. Indirect at 190°C: the Sunday barbecue dessert.
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EasyDirectKamado-roasted figs with goat cheese and honey
Figs scored into a cross, stuffed with melting goat cheese, glazed with honey and rosemary. Seven minutes over direct heat and you have the kamado's late-summer dessert.
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EasyDirectKamado escalivada with smoked peppers and aubergine
Red pepper, aubergine and onion roasted whole over live coals until the skin chars black, then peeled and dressed with nothing but extra-virgin olive oil and flaky salt.
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MediumDirectIberian pork tenderloin grilled with Pedro Ximénez glaze
Free-range Iberian pork tenderloin, embers at 280°C, two minutes per side and a Pedro Ximénez Montilla-Moriles reduction that turns into a knockout glaze at slicing time.
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EasyDirectCharred Wild Green Asparagus on the Kamado
Wild green asparagus seared over direct fire, tender with a crisp bite, optionally wrapped in jamón serrano and finished with extra-virgin olive oil, lemon zest and flaky salt. The easiest spring starter.
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EasyIndirectGarlic-stuffed portobello mushrooms grilled in the kamado
Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.
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AdvancedPizzaClassic calzone on the kamado
A sealed pizza is a promise: outside, a golden crackling dome; inside, ricotta, mozzarella and ham steamed molten by their own crust. The kamado nails both halves.
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MediumPizzaHam and rocket pizza on the kamado
Half of this pizza never enters the oven: veils of ham, fresh rocket and Parmesan shavings land on the just-baked base. Hot below, fresh above — that is the whole trick.
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EasyIndirectValencian coca de llanda on the kamado, the fluffy classic
The Valencian afternoon sponge, baked in a tray on the kamado at 180°C indirect: tall, moist, with its cracked sugar-and-cinnamon crust. Cinnamon, lemon and a hint of anise.
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EasyDirectGrilled peaches with honey and vanilla ice cream on the kamado
Peach halves with golden grill marks, a thread of honey, thyme and a quenelle of vanilla ice cream. Eight minutes over direct heat and you have the kamado's summer dessert.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and fresh rosemary, ideally cut from the plant rather than dried.
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MediumSmokedLevante-style smoked leg of lamb
A boneless leg of lamb, marinated in rosemary, lemon and Costa Blanca olive oil, smoked over local almond wood. The kamado paying tribute to the Alicante countryside.
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MediumIndirectGalician-style octopus on the kamado
The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.
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MediumPizzaQuattro formaggi pizza on the kamado
White, no tomato, no safety net: mozzarella, gorgonzola, taleggio and Parmesan melting in layers over thin dough. With a few pear slices to finish, it borders on illegal.
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EasyDirectSmash burger on the kamado with American cheese
The viral burger done right: 90 g ball, cast-iron plancha at 250°C and a 30-second smash that builds the definitive crust. No tricks, no marketing.
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MediumPizzaRoasted vegetable pizza with burrata on the kamado
Courgette and peppers seared over the coals while the stone loads up, and a cold burrata torn over the steaming pizza. The warm-cold contrast does all the work.
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MediumIndirectBeer-can chicken with crackling skin
The American beer-can chicken classic, taken to the kamado: the beer steams from within, the ceramic concentrates the heat and the skin finishes like crisp parchment.
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EasyDirectCosta Blanca grilled seasonal vegetables on the kamado
Eggplant, zucchini, Levante red pepper, red onion and whole skin-on garlic, grilled direct at 220°C and finished with warm sherry vinaigrette. A vegetarian plate that stands on its own, not a side.
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EasyIndirectPork loin with mustard-honey crust
A no-pretensions cook that nails it the first time. Dijon mustard, orange-blossom honey and a touch of rosemary: a golden crust that seals the juices without drying the loin.
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