TECHNIQUE

Direct-fire kamado recipes

Direct fire is the kamado's oldest face: live coals just under the grate, vents wide open and the ceramic loaded between 280 and 400 °C. This is where Neapolitan pizza in ninety seconds, a ribeye seared a finger above the charcoal and vegetables marked until their mineral sweetness returns all belong. In this section we gather the recipes we've cooked on our Torrevieja terrace, on the afternoons when the levante wind lets the coals breathe. We don't chase softness here: we chase crust, colour and the small margin of error that rewards the attentive cook.

7 recipes published