Season
Kamado recipes for any time of year
Some recipes don't wait for a season: stone-baked pizza, sourdough bread, a grilled rib-eye or smoked ribs come out the same in January as in August. This is the collection for any month of the year.
54 recipes
Kamado recipes for any time of year
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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MediumPizzaMargherita pizza on the kamado
Tomato, fior di latte and basil: three ingredients and nowhere to hide. On a 350°C stone the cornicione puffs in seconds and the margherita reminds you why it is still the queen.
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MediumIndirectBurnt Basque cheesecake on the kamado, creamy inside
La Viña on the kamado: a near-burnt mahogany top and a wobbly, creamy centre. Indirect at 210°C, the Basque cheesecake that beats the home-oven version.
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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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AdvancedPizzaRoman pizza al taglio on the kamado
High-hydration dough fermented 48 hours, baked in a pan and scissor-cut into rectangles like in Rome's forni. Crisp below, an open-crumbed cloud within.
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AdvancedPizzaSourdough pala-style pizza on the kamado
A Roman pala-style pizza — long, with a tall, open-crumb edge — leavened with sourdough and baked on steel at 350°C with the deflector in.
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AdvancedIndirectGuajillo-cured smoked salmon, low indirect
A 900 g salmon fillet, 24 hours dry-cured in Maldon salt, brown sugar, ground guajillo and dill. Smoked at 130°C with apple and cherry. Silky texture and a spicy crust.
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MediumIndirectChicken Gyros on the Rotisserie in a Kamado
A block of chicken thighs marinated in yoghurt, lemon and oregano, turning on the kamado's rotisserie at 180 °C: shave thin slices as the outer face browns, send the block back to the fire, repeat.
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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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EasyPizzaSobrasada and honey pizza on the kamado
The Spanish twist that beats many classics: Mallorcan sobrasada melting into orange lava, aged Mahón cheese and honey to finish. Mallorca and Naples, finally at the same table.
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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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MediumReverse-searReverse-sear duck magret with crackling skin
Two 380 g duck magrets, diamond scoring on the skin, 15 minutes at 120°C indirect and a final 90 seconds at 280°C. Skin like a cracker, meat pink edge to edge.
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MediumDirectGalician ribeye on the kamado, direct sear
A one-kilo Galician ribeye, Maldon salt, embers at 350°C and not a thing more. The shortest recipe of the year and the hardest to mess up if you respect the timings.
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MediumPizzaNeapolitan pizza on the kamado
At 350°C the base puffs in 90 seconds and the cornicione comes out leopard-spotted and pillowy. One pizza, three minutes, zero margin for error.
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AdvancedIndirectOlive Oil Ciabatta on the Kamado
A very wet poolish dough with a wild, open crumb and a thin, crackly crust. Baked on a cordierite stone with a burst of steam, this ciabatta comes out of the kamado like it left a hearth oven.
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AdvancedIndirectKamado Pan de Cristal (Glass Bread)
Catalan pan de cristal pushes hydration to the edge: an almost pourable dough that, baked on a stone with steam inside the kamado, turns into a glossy, wide-open crumb beneath a crust so thin it shatters like glass.
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MediumDirectTandoori Chicken Thighs on the Kamado
Yogurt, garam masala and live fire: tandoori chicken thighs on the kamado come out juicy inside and lacquered with spice outside, with a cool cucumber raita to cut the heat.
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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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EasyDirectGrilled provolone on the kamado with tomato, oregano and olive oil, in a cast-iron skillet
Argentine-style provoleta over direct heat: a wheel of provolone in a cast-iron skillet at 230°C until you get a golden crust and a molten centre. Tomato, oregano, olive oil and bread. A starter in 12 minutes. Serves 4.
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MediumPizzaDiavola pizza on the kamado
Spicy salami curling and bleeding its red oil over the mozzarella, and a thread of hot honey to finish. The diavola is pure balance of fire, fat and sweetness.
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MediumIndirectTarta de Santiago on the kamado, deeply almond and flourless
Ground almond, egg, sugar and the Cross of Saint James in icing sugar. Flourless, coeliac-friendly. Indirect at 175°C in a dutch oven: dense, moist crumb, never dry.
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MediumIndirectWhole spatchcock chicken on the kamado, even crispy skin
A 1.6 kg chicken butterflied flat, roasted at 180°C indirect over a deflector. Golden crackling skin end to end, juicy meat, ready in an hour: the Sunday roast I actually cook on my Torrevieja terrace.
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MediumIndirectKamado pita bread that puffs itself on the stone
Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.
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MediumDirectArroz a banda on the kamado, fisherman's socarrat
Alicante-style arroz a banda in a paella pan over the kamado grate: a rockfish fumet, a long sofrito and a textbook final socarrat.
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EasyIndirectSalt-baked sea bass on the kamado, juicy inside
A whole 1.2-1.5 kg sea bass under a coarse-salt crust, indirect heat at 200°C and around 35 minutes. The salt seals the moisture in and the fish comes out juicy, not salty, with a clean taste of the sea.
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AdvancedDirectRustic sourdough loaf in a dutch oven on the kamado
The definitive loaf: 24 hours of fermentation with active starter, cold retard in a banneton and a dutch oven that turns the kamado into a pro bakery oven.
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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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EasyDirectGarlic Butter Naan on the Kamado
Yogurt-leavened Indian flatbread cooked on a blazing stone until blistered, then brushed with garlic-cilantro butter. The perfect partner for a curry or for mopping up anything off the grill.
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AdvancedPizzaSmoked chicken BBQ pizza on the kamado
Two cooks, one kamado: first the chicken smokes low with hickory, then the machine climbs to 300°C and turns it into the BBQ pizza the chains have been promising for decades.
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EasyPizzaMarinara pizza on the kamado
Naples' oldest pizza carries no cheese and never misses it: tomato, sliced garlic, oregano and good oil on a dough with character. Vegan by birth, since 1734.
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MediumDirectIberian pork tenderloin grilled with Pedro Ximénez glaze
Free-range Iberian pork tenderloin, embers at 280°C, two minutes per side and a Pedro Ximénez Montilla-Moriles reduction that turns into a knockout glaze at slicing time.
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EasyIndirectGarlic-stuffed portobello mushrooms grilled in the kamado
Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.
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AdvancedPizzaClassic calzone on the kamado
A sealed pizza is a promise: outside, a golden crackling dome; inside, ricotta, mozzarella and ham steamed molten by their own crust. The kamado nails both halves.
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MediumPizzaHam and rocket pizza on the kamado
Half of this pizza never enters the oven: veils of ham, fresh rocket and Parmesan shavings land on the just-baked base. Hot below, fresh above — that is the whole trick.
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EasyIndirectValencian coca de llanda on the kamado, the fluffy classic
The Valencian afternoon sponge, baked in a tray on the kamado at 180°C indirect: tall, moist, with its cracked sugar-and-cinnamon crust. Cinnamon, lemon and a hint of anise.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and fresh rosemary, ideally cut from the plant rather than dried.
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MediumIndirectGalician-style octopus on the kamado
The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.
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MediumPizzaQuattro formaggi pizza on the kamado
White, no tomato, no safety net: mozzarella, gorgonzola, taleggio and Parmesan melting in layers over thin dough. With a few pear slices to finish, it borders on illegal.
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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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MediumReverse-searWhole Picanha Reverse-Seared on the Kamado with Homemade Chimichurri
Picanha (rump cap) is Brazil's star cut: a fat cap over tender beef. Here it cooks indirect at 120 °C to 50 °C inside, is seared over a hot fire and served with chimichurri.
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MediumIndirectAdjaruli Khachapuri on the Kamado: Cheese Boat with Egg Yolk on Steel
The Georgian bread boat of melted cheese, yolk and butter, baked on a steel plate at 260-280 °C in a kamado with a 49-50 cm grate: crisp base, a dome that browns the rim, and the yolk going in for the final minutes.
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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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MediumReverse-searReverse-Sear Presa Ibérica on the Kamado, Pink at 63 °C
A 700 g presa ibérica, pink at 63 °C, the way I cook it on my Big Green Egg Large: indirect at 115 °C over the deflector to 56 °C, a three-minute direct sear, and a pimentón de la Vera rub made in a mortar that goes on last.
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MediumReverse-searKamado buzhenina: garlic-studded pork neck, reverse-seared and served in cold slices
Buzhenina (буженина), the Russian cold pork roast, made on my Big Green Egg Large: garlic-studded pork neck, indirect at 120 °C to 65 °C, a direct sear to 71-75 °C and a night in the fridge before slicing thin.
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MediumPizzaRoasted vegetable pizza with burrata on the kamado
Courgette and peppers seared over the coals while the stone loads up, and a cold burrata torn over the steaming pizza. The warm-cold contrast does all the work.
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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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EasyDirectGrilled Navarre-Style Trout on the Kamado, Stuffed with Ham
Classic trucha a la navarra is fried. This version goes over direct fire at 250 °C: toasted, crisp skin, serrano ham inside and 10-12 minutes on the grate. It fits a Tuesday-night dinner.
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EasyDirectKamado-Roasted Potatoes with Cured Pork Fat and Dill
This dacha side dish moves to the kamado: accordion-cut potatoes with slices of cured Iberian tocino, 40-50 minutes in a parcel at 200 °C, a final crisping over direct heat, then dill, garlic and butter.
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EasyIndirectPork loin with mustard-honey crust
A no-pretensions cook that nails it the first time. Dijon mustard, orange-blossom honey and a touch of rosemary: a golden crust that seals the juices without drying the loin.
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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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EasyDirectReina Pepiada Arepas on a Budare in the Kamado, Crisp Outside
Arepas of precooked white maize flour on a cast-iron budare inside the kamado: a crust over medium heat, lid closed so they puff up, and a reina pepiada filling of roast chicken, avocado, mayonnaise and coriander.
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