Menu planner
Several recipes, one fire
A kamado climbs in minutes and cools in hours, so a menu cooks from low to high heat: slow things first, fierce things last. Choose your recipes and your serving time.
How we build the plan
Recipes are grouped in three temperature bands (up to 130 °C, up to 200 °C, above 200 °C) and cooked in that order. Same band and same setup (deflector in or out) cook together and finish together; a setup change runs them one after another.
We allow 15 minutes per temperature rise and the usual rests: 20 minutes for long-cooked meat and poultry, 5 for quick ones, 3 for fish. Times are a guide: your kamado, the wind and the charcoal have the last word.