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Winter kamado recipes

A kamado's ceramic copes with the cold far better than any thin-steel grill, and winter is the season of festive roasts: turkey, suckling pig, Christmas Eve sea bream, roscón, long braises and calçots. Recipes for December, January and February.

37 recipes

Winter kamado recipes

Brisket ahumado a baja temperaturaAdvancedSmoked

Low-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.

600 min8 servings110 °C

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Tarta tatin de manzana caramelizada en molde de hierro, con bola de helado fundiéndoseAdvancedIndirect

Apple 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.

45 min6 servings190 °C

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Pulled pork ahumado al estilo Carolina, deshilachado tras 8 horas en el kamadoAdvancedSmoked

Carolina-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.

480 min8 servings110 °C

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Arroz alicantino cocinándose en paellera sobre el fuegoMediumIndirect

Alicante-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.

50 min6 servings220 °C

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Samsas recién horneadas con la superficie dorada y sésamo por encima, servidas en una fuenteMediumIndirect

Uzbek Lamb Samsa on the Kamado, Tandyr Style

Uzbek samsa bakes in a clay tandyr, and a kamado is thick ceramic with a narrow mouth and radiant heat: the same physics. Here it sits on a stone, not slapped on the wall, filled with knife-cut lamb and plenty of onion.

35 min6 servings230 °C

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Dátiles Medjool envueltos en bacon caramelizado y glaseados con Pedro Ximénez, recién hechos sobre la parrilla de un kamado.EasyDirect

Bacon-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.

14 min6 servings210 °C

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Coliflor entera asada y especiada al kamado, dorada y servida sobre una crema cremosa, coronada con cilantro, granada y semillasEasyIndirect

Whole 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.

60 min4 servings180 °C

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Crumble de manzana caliente con una bola de helado de vainillaEasyIndirect

Apple 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.

40 min6 servings190 °C

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Pavo entero ahumado al kamado con piel dorada, listo para NavidadAdvancedSmoked

Smoked 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.

360 min10 servings120 °C

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Carrilleras guisadas en salsa de vino tinto servidas en una cazuela de hierro fundidoMediumIndirect

Beef Cheeks in Red Wine, Braised in a Dutch Oven on the Kamado

Three hours of red wine, cast iron and a thread of olive-wood smoke your kitchen oven simply cannot make. The braise that justifies lighting the kamado in midwinter.

180 min6 servings150 °C

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Calçots ennegrecidos por fuera sobre la brasa viva de la parrillaEasyDirect

Grilled Calçots on the Kamado with Romesco Sauce

A whole calçotada fits in a kamado: live flame to char the outer layer until it is completely black, then a rest wrapped in paper where steam finishes the job. Dipped in romesco of ñora, hazelnut and almond.

20 min4 servings280 °C

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Lomo de rape crudo sobre hielo, blanco y prieto, listo para el papilloteEasyIndirect

Monkfish en papillote with fennel and orange on the kamado

Twenty-five minutes, a sealed paper parcel and little else: monkfish steams in its own juices on a bed of fennel, with orange rounds on top. You open it at the table and it smells of winter.

25 min4 servings195 °C

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Codornices doradas con glaseado de miel en brocheta, presentadas sobre un plato oscuro, estilo editorial.MediumDirect

Honey-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.

15 min4 servings250 °C

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A rack of roasted beef ribs, dark meat over the bones, on a wooden boardAdvancedSmoked

Smoked 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.

540 min6 servings120 °C

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Primer plano de un solomillo Wellington cortado: el centro de vacuno rosado, rodeado de una capa fina de jamón, otra de espinacas y champiñón picados y hojaldre dorado, con una rodaja separada delante sobre una tabla de maderaAdvancedIndirect

Beef Wellington on the Kamado, Baked on Steel: Golden Pastry, Rosy Centre

The New Year's Eve roast, cooked in a kamado: beef fillet seared over the coals, wrapped in duxelles, ham and all-butter puff pastry, then baked at 200-210 °C on a steel that browns the base.

55 min6 servings205 °C

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Castañas asándose sobre las brasas, removiéndose con la piel ya abierta por el calorEasyDirect

Chestnuts and Sweet Potato Roasted in the Kamado Embers

When the kamado has done its work and only spent embers and hot ash are left, a second cook begins: cross-scored chestnuts and whole sweet potatoes buried in the ash. The autumn snack that runs on heat you already paid for.

45 min6 servings180 °C

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Pierna de cordero asada con corteza dorada y romeroMediumSmoked

Levante-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.

240 min6 servings130 °C

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Braised oxtail in a dark sauce with potato, served in a white bowlMediumIndirect

Cordoba-Style Oxtail Braised in Red Wine in a Dutch Oven on the Kamado

Cordoba-style rabo de toro is the great winter stew of Andalusia. An oval Dutch oven inside the kamado cooks it slowly, at about 150 °C, until the meat slips off the bone by itself.

270 min4 servings150 °C

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Pescado entero asado, de piel tostada, sobre una cama de rodajas de patata asadas en una fuente ovalada de cobre con asas doradas, con tomates cherry, aceitunas negras, hojas de albahaca y un gajo de limónMediumIndirect

Christmas Eve Baked Besugo (Red Seabream) with Panadera Potatoes in the Kamado

Two portion-sized besugo (red seabream) bake on panadera potatoes in a cast-iron skillet, kamado at 200 °C indirect, and a garlic and lemon refrito goes over at the end. It is the Christmas Eve dish, and it leaves the oven free.

60 min2 servings200 °C

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Smoked pastrami joint with dark crust and pink slices on a wooden boardAdvancedSmoked

Homemade 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.

480 min12 servings110 °C

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Whole roast duck with lacquered skin, roasted apples and clove-studded grilled orange halves on a platterMediumSmoked

Kamado-Smoked Duck with Apples (Utka s Yablokami), Orange-Wood Smoke

The celebration duck of the Russian repertoire, stuffed with sharp apples and given three hours on the kamado at 130-140 °C, with orange-wood chips fed from a smoker box. The fat drips into the tray and ends up on the potatoes.

200 min4 servings135 °C

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Close-up of a whole roast chicken with golden, glossy skin and sprigs of herbsEasyIndirect

Free-Range Chicken Roasted in a Cocotte with Lemon, Garlic and Thyme on the Kamado

A whole free-range chicken, lemon, garlic, thyme and potatoes in an enamelled cocotte: covered to keep it juicy and uncovered at the end to colour the skin, with the kamado set up for indirect heat.

100 min4 servings200 °C

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Coles de Bruselas partidas por la mitad y asadas, con la cara cortada tostada y dorada y unas escamas de sal por encima, en una sartén de hierro fundido con una cuchara de madera, sobre una mesa oscura con un par de hojas sueltas al ladoEasyDirect

Charcoal-Roasted Brussels Sprouts with Panceta on the Kamado, Seared on Cast Iron

Sprouts halved, cut side down on a cast-iron griddle at 230 °C, with diced panceta (Spanish cured pork belly) and a finish of sherry vinegar and honey. The October-to-March side that loses its bitterness by searing, not boiling.

25 min4 servings230 °C

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Rosca de Reyes de estilo mexicano entera, sobre una bandeja dorada de borde festoneado que sostienen unas manos, una con guante negro: corona de masa dorada espolvoreada de azúcar glas y cubierta de fruta confitada de colores (rodajas caramelizadas, tiras anaranjadas y piezas verdes, rojas y oscuras), ante un fondo claro desenfocadoAdvancedIndirect

Roscón de Reyes on the Kamado, Baked on a Stone: Fluffy, with Orange Blossom Water

Two roscones of about 25 cm baked one after the other on a stone, with a deflector and the kamado held at 175 °C. Pre-ferment dough, a night in the fridge, orange blossom water, orange zest and cream only once cold.

55 min12 servings175 °C

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Vieiras gratinadas con queso fundido en sus conchas, más de una docena vistas desde arriba y solapadas sobre una fuente ovalada de cerámica ocre: cada una lleva una capa de queso de color crema, dorada y con motas chamuscadas, con ajo frito crujiente y cebolleta tierna picada por encimaEasyDirect

Galician-Style Gratinated Scallops on the Kamado, in the Shell over a Hot Fire

Galicia's Christmas Eve starter, no grill element needed: the kamado dome at 240 °C finishes browning the crumb and the onion, ham and white wine filling from above while the coals heat the shell from below.

35 min4 servings240 °C

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Plov uzbeko servido en una fuente de cerámica con el borde decorado en azul, blanco y verde que una persona sostiene con las dos manos al aire libre: arroz suelto con tiras gruesas de zanahoria y garbanzos, grandes lonchas de carne por encima, dos cabezas de ajo enteras y dos guindillas rojas (versión con garbanzos)MediumDirect

Uzbek Beef Plov in a Dutch Oven on the Kamado, Fluffy Rice and Golden Zirvak

Plov (плов) is the festive rice of Central Asia. Here a dutch oven stands in for the kazan: a beef zirvak over a lively fire, then rice steamed with the vents almost closed and never stirred once.

150 min6 servings150 °C

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Cochinillo entero asado y servido en bandeja (no sale así del kamado), con la piel brillante y tostada y una manzana verde en la boca, sobre hojas verdes y romero en una bandeja de aluminioAdvancedIndirect

Suckling pig (cochinillo) roasted in a kamado, by the quarter, with crackling skin

This is the Christmas roast done in a kamado, with the truth up front: a whole one will not fit. Two quarters, indirect at 150 °C with water under the meat, then a 250 °C finish so the skin blisters and crackles.

210 min4 servings150 °C

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Lonchas finas de salmón ahumado con eneldo, alcaparras y sésamo en un cuenco de cerámica moteada, con aceite de oliva y una cucharada de crema blanca, sobre una mesa de madera claraAdvancedSmoked

Cold-Smoked Cured Salmon on the Kamado, for the Christmas and New Year Table

A frozen centre-cut salmon loin, cured for 24 hours in salt and sugar and smoked with beech in an unlit kamado at 25 °C. A Christmas Eve starter and New Year zakuska, with ten days on the calendar.

300 min10 servings25 °C

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Caramelized roasted pumpkin wedges with skin, dusted with spices and salt on a dark baking trayEasyIndirect

Kamado-Roasted Squash with Honey and Pimentón de la Vera

Skin-on squash wedges in a 35 cm cast iron skillet, indirect at 200 °C for 40-45 minutes, with a honey and pimentón de la Vera glaze that goes on only at the end so it caramelises without burning. An autumn side dish.

45 min6 servings200 °C

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Grill-marked charred artichoke halves on yogurt with sun-dried tomatoes and herb oilEasyDirect

Vega Baja Artichokes Barbecued on the Kamado, with Garlic and Lemon

Vega Baja artichokes, halved: first cut-side down at 180 °C so they soften in their own steam, then opened out like a flower at 250 °C and brushed with garlic and lemon oil until the tips crisp.

90 min4 servings180 °C

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Four round cheeses smoking on the grate of a black barbecue with faint wisps of smokeMediumSmoked

Cold-Smoked Cheese on the Kamado with a Pellet Tube, No Charcoal Lit

A closed kamado, cold and without a single charcoal ember: just a tube of apple pellets smouldering without flame and three cheeses taking on smoke for hours while the dome stays below 25 °C.

180 min8 servings20 °C

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Red apples stuffed with nuts in a black pan, next to a jug of syrupEasyIndirect

Moscatel and Cinnamon Baked Apples on the Kamado, Stuffed with Walnuts

Reineta apples stuffed with butter, brown sugar, cinnamon and walnuts, splashed with moscatel and roasted indirectly at 180 °C. An autumn dessert served warm, with cream or ice cream.

75 min6 servings180 °C

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A wedge of golden cornbread on a blue-and-white ceramic plate, a spoon lifting a pieceEasyIndirect

Cornbread 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.

45 min8 servings200 °C

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Codillo de cerdo entero asado sobre una tabla de madera, con la piel brillante de tono caoba y el hueso asomando por los extremos, ante una cocina desenfocadaMediumIndirect

Beer-Braised Pork Knuckle in the Kamado: Cast-Iron Pot and Crackling

The pork knuckle of the Russian New Year table, the rulka, in two stages: 2.5 to 3 hours braising in a cast-iron pot with beer at 150 °C, then a dry finish at 230 °C so the skin blisters and crackles.

230 min4 servings150 °C

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Una pera pochada partida en dos mitades, de un rojo intenso y brillante, en almíbar rosado sobre un plato blanco; al fondo, un bizcocho con grosellas y ramas de abetoEasyIndirect

Red Wine Poached Pears in an Enamelled Dutch Oven on the Kamado, with Cinnamon and Orange

Poach Conference pears in young red wine with cinnamon and orange, in an enamelled dutch oven at 160 °C indirect in the kamado. Reduce the syrup with the lid off and chill overnight: a make-ahead dessert with no pastry.

90 min4 servings160 °C

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Plato blanco con un montón de pavo asado en trozos y lonchas, carne blanca con la piel dorada, sobre un mantel verde; en primer plano un salero y un pimentero de cristal y, desenfocados, cuencos con salsa de arándanos y brócoliMediumIndirect

Injected 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.

120 min6 servings165 °C

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Porción de mantequilla cremosa y dorada con escamas de sal gruesa por encima, sobre una pequeña tabla de madera redonda con mango y cordel, en una mesa de tablones oscuros junto a un paño blancoEasySmoked

Cold-Smoked Butter and Salt on the Kamado, with Beech Sawdust

Two pantry staples in a single cold-smoke session, with the charcoal unlit: unsalted butter on ice and flaked salt in a thin layer, with the chamber at 25 °C and never above 30 °C.

240 min8 servings25 °C

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And all year roundPizzas, breads, grilled cuts and classics that don't depend on the season: 54 recipes that work in any month.See the all-year recipes

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