Recipes worth lighting the charcoal for

A kamado recipe is a cook designed for a closed ceramic cooker that controls the fire with two air vents. Almost everything falls into five techniques: direct with no deflector at 250-350 °C, indirect with the deflector at 150-200 °C, smoking at 110-120 °C, reverse-sear, which combines both zones, and pizza on a stone at 350-400 °C.

Here you'll find 80 recipes sorted by dish type and by technique, all cooked on our Big Green Egg Large. If you're starting out, try one from each family: the Galician rib steak teaches you to sear over live coals, the spatchcock chicken to use the kamado as an oven, the brisket to hold a smoke through the night, the tomahawk to combine both zones and the Neapolitan pizza to manage stone and dome at once. Master those five and you know the cooker.

The advice we repeat most on our terrace in Torrevieja: cook to internal temperature, not to the clock. The classic mistake is pulling the meat because the recipe said forty minutes, when an easterly wind has knocked the chamber down twenty degrees. Always keep a probe in and check the temperature and timing chart before lighting; every recipe lists technique, chamber temperature and target core temperature.