Cuisine
American barbecue on the kamado
Texas, Carolina and Kansas City barbecue was born for low, slow fire, and a kamado holds 110-125 °C for hours without constant tending. Brisket, pulled pork, ribs, burnt ends, pastrami, smash burgers and cornbread.
22 recipes
American barbecue on the kamado
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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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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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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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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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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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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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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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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AdvancedSmokedSmoked Beef Short Ribs on the Kamado, 8-9 Hours at 120 °C over Oak
Three bones of beef short rib, salt, pepper and oak smoke at 120-125 °C. Eight or nine hours later the collagen has melted, the bark is dark and the probe slides in like butter.
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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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MediumDirectDouble Oklahoma Onion Smash Burger on an Iron Griddle in the Kamado
The Oklahoma onion burger smashes the meat into thinly sliced onion on iron at 250-300 °C. Here it goes double, with melted cheese between the layers and a brioche bun, over direct heat in the kamado.
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MediumSmokedCherry-Smoked Baby Back Ribs on the Kamado, 2-1-1 Method
Smoke baby back ribs from start to finish: two hours on edge in cherry smoke, one wrapped and one with sauce, at 110-120 °C measured at the grate, until they bend and read 90-93 °C between the bones.
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AdvancedSmokedHomemade Pastrami on the Kamado: Brine-Cured, Hickory-Smoked and Steam-Finished
Beef brisket cured for five to seven days in a brine with curing salt, smoked over hickory at 110 °C and finished in steam until the probe slides in with no resistance. This is not a brisket with spices on it: it is a different dish.
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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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MediumSmokedSmoked Pork Belly Burnt Ends on the Kamado, Butter and Honey Glazed Cubes
Cubes of fresh pork belly with a dry rub, smoked at 120 °C with fruitwood, then braised covered in butter, honey and barbecue sauce. The last stage, uncovered, leaves them lacquered.
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EasyIndirectCedar-Plank Salmon on the Kamado with Mustard, Honey and Dill Glaze
A salmon loin on a soaked cedar plank, glazed with mustard, honey and dill. Indirect at about 180 °C with the dome closed, until 50-52 °C at the core: juicy, opaque-edged and scented with wood.
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EasyIndirectCornbread in an Iron Skillet on the Kamado, with Brown Butter
Cornbread is a spoon-and-knife cornmeal bread: tender crumb, crunchy crust and brown butter. Here it bakes in an iron skillet preheated inside the kamado, indirect at about 200 °C.
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MediumIndirectKamado Pumpkin Pie with the Squash Roasted in the Same Fire
First the butternut squash roasts at 200 °C, then the shortcrust base bakes blind, and finally the custard filling sets at 170-175 °C indirect. One fire for the autumn pie of Halloween and Thanksgiving.
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EasySmokedSmoked and glazed chicken drumsticks on the kamado, twelve at once on a rack
Twelve chicken drumsticks (the lower part of the leg, not the thigh) hung on a rack, mild smoke from a poultry blend at 150-160 °C and a homemade barbecue glaze that goes on only in the last 10-15 minutes.
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MediumIndirectInjected Bone-In Turkey Breast on the Kamado, Juicy for a Small Christmas
Christmas turkey for four to six: a bone-in breast injected with stock and butter, roasted indirect at 165 °C with no smoke and taken off at 74 °C. Designed for a small kamado, it does not dry out.
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