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Autumn kamado recipes

Autumn brings back the long cooks: smokes that run for hours, braises in a cocotte and the produce that arrives with the cooler weather, such as wild mushrooms, squash, chestnuts, apples and quail. Recipes for September, October and November.

34 recipes

Autumn 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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Coca dorada recién horneada con tomates cherry y hierbas frescas sobre papel kraft y romeroMediumIndirect

Valencian coca de recapte on the kamado, escalivada and sardine

A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.

25 min6 servings250 °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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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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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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Higos con queso, miel y nueces sobre tabla de maderaEasyDirect

Kamado-roasted figs with goat cheese and honey

Figs scored into a cross, stuffed with melting goat cheese, glazed with honey and rosemary. Seven minutes over direct heat and you have the kamado's late-summer dessert.

7 min4 servings200 °C

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Escalivada de pimientos rojos y berenjenas asados al kamado, pelados y brillantes de aceite de oliva, con hierbas frescas por encima.EasyDirect

Kamado escalivada with smoked peppers and aubergine

Red pepper, aubergine and onion roasted whole over live coals until the skin chars black, then peeled and dressed with nothing but extra-virgin olive oil and flaky salt.

45 min4 servings230 °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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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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Níscalos salteados en una sartén de hierro fundido colocada sobre la parrillaEasyDirect

Saffron Milk Caps on a Steel Griddle with Garlic and Parsley

Saffron milk caps hit dry steel at 250 °C: first they give up their water, then they brown. Garlic and parsley go in at the very end, in the last minute. The shortest autumn recipe here, and the easiest to ruin.

10 min4 servings250 °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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Whole rabbit grilled over embers with a golden crust, charred garlic heads and rosemary on a kamado grateMediumReverse-sear

Rabbit al Ajillo on the Kamado, Butterflied and Reverse-Seared

Farmed rabbit, butterflied, cooked indirect at 140 °C over a half-moon deflector and finished on cast iron with garlic and rosemary oil. Two zones at once in a 46 cm kamado, with nothing to move while it is hot.

55 min4 servings140 °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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A bowl of creamy baba ganoush with pomegranate seeds and oil, beside wedges of pittaEasyDirect

Charcoal-Roasted Baba Ganoush on the Kamado, with Tahini and Pita

Whole aubergines on the coals until the skin chars: the flesh turns creamy and smoky, and with tahini, lemon, garlic and cumin it becomes the baba ganoush you scoop up with pita.

45 min6 servings260 °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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Verduras de temporada asadas sobre llama abierta, con marcas de parrillaEasyDirect

Costa Blanca grilled seasonal vegetables on the kamado

Eggplant, zucchini, Levante red pepper, red onion and whole skin-on garlic, grilled direct at 220°C and finished with warm sherry vinaigrette. A vegetarian plate that stands on its own, not a side.

35 min6 servings220 °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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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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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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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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Tarta de calabaza vista desde arriba, de relleno naranja liso y borde de masa dorada, con una porción retirada; debajo, una porción con nata montada sobre una tabla de madera tallada, y a la derecha un cuenco de nata y una calabaza decorativa pequeña, sobre tablones oscurosMediumIndirect

Kamado 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.

150 min8 servings175 °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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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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