The kamado is a versatile ceramic barbecue that allows for various types of cooking due to its exceptional ability to maintain a stable temperature and distribute heat evenly, making it an ideal tool for both wood-fired cooking enthusiasts and more experienced users.
In this comprehensive guide to kamado cooking methods, you will discover all the essential techniques to fully utilise your device, understand the different temperatures, and achieve successful cooking every time.
Why is it essential to master kamado cooking methods?
Understanding and mastering the different cooking methods with a kamado is absolutely essential to fully exploit the capabilities of this equipment, as unlike a traditional barbecue which often limits itself to grilling, the kamado allows for a multitude of different cooking techniques thanks to its controlled air circulation system, its thick ceramic structure, and its exceptional ability to retain heat.
Thus, depending on the opening of the vents, the amount of charcoal used, and the use of specific accessories such as a deflector or a cooking stone, it becomes possible to transform a simple barbecue into a true multifunctional cooking tool, capable of catering to a wide range of uses from quick cooking at very high temperatures to long cooking at low temperatures.
Direct cooking on the kamado: the ideal technique for grilling
Direct cooking on the kamado, also known as grill mode, involves cooking food directly over the coals, exposing it to intense heat that allows for quick searing, which is particularly suitable for fine meats, steaks, burgers, or grilled vegetables.
With a temperature generally ranging from 200°C to 350°C, this cooking method is ideal for achieving a Maillard reaction, that is to say, a caramelisation of the juices that gives food a golden and tasty crust while keeping the inside juicy, provided that the cooking time and fire intensity are well managed.
Indirect cooking on the kamado: a gentle and controlled approach
Indirect cooking on the kamado is based on a principle similar to that of a traditional oven, as the food is not exposed directly to the flames, but cooks through the circulation of hot air inside the chamber, allowing for slower, more even cooking that is particularly suited to thick cuts.
By maintaining a temperature between 120°C and 180°C and using a heat deflector, it becomes possible to cook roasts, whole chickens, or even more elaborate dishes like gratins or pizzas, while avoiding burns and overcooked areas.
Smoking on the kamado: the slow cooking “low & slow”
Smoking on the kamado, also known as the “low & slow” technique, is a cooking method particularly appreciated by barbecue enthusiasts, as it allows food to be cooked at very low temperatures, generally between 90°C and 120°C, for long periods, while adding smoky flavours through the use of specific woods.
Cette technique est idéale pour des pièces de viande comme le brisket, les ribs ou le pulled pork, car elle permet de décomposer lentement les fibres, rendant la viande extrêmement tendre, tout en lui apportant une profondeur aromatique unique, difficile à reproduire avec d’autres types de cuisson.
Convection cooking on the kamado: a true outdoor oven
Thanks to its ceramic design, the kamado can be used as a convection oven, as it allows for even circulation of hot air around the food, creating a dry and stable environment perfectly suited for certain preparations.
With a temperature between 160°C and 220°C, this cooking method is ideal for roasting poultry, vegetables, or complete dishes, while achieving a crispy skin on the outside and a tender texture on the inside.
Steam cooking on the kamado: preserving the moisture of the food
Steaming in the kamado uses the moisture naturally retained in the bowl thanks to its closed structure, which creates a humid cooking environment, ideal for preserving the texture and nutrients of food.
En utilisant des cocottes ou des papillotes à environ 150°C, il devient possible de réaliser des poissons, des légumes ou des plats mijotés avec une texture particulièrement tendre et juteuse, tout en conservant les saveurs.
Baking in the kamado: cooking like in a wood-fired oven
The kamado is also perfectly suited for baking bread, pizzas, and desserts, thanks to its ability to maintain high and stable temperatures, often between 180°C and 250°C, or even higher for certain preparations.
Using a baking stone allows for the reproduction of the conditions of a traditional wood-fired oven, thus providing a crispy crust and even cooking, particularly sought after for pizzas or bread.
Reverse searing in the kamado: the technique for perfect meats
The reverse sear method in the kamado involves cooking meat slowly at low temperatures, generally between 120°C and 140°C, before quickly searing it at very high temperatures, around 350°C to 400°C, to create a golden and tasty crust.
This technique allows for perfectly even cooking throughout, while keeping the juices inside, making it a particularly appreciated method for quality cuts of meat.
Rotisserie cooking in the kamado: evenness and indulgence
Enfin, le kamado peut être équipé d’un système de rôtissoire permettant de faire tourner les aliments lentement devant la chaleur, à une température généralement comprise entre 180°C et 200°C, ce qui assure une cuisson régulière et homogène.
This mode is ideal for whole poultry, roasts, or larger cuts of meat, as it helps retain the juices while achieving a crispy and golden skin.
Conclusion: why the kamado is the most versatile appliance
The kamado is now considered one of the most versatile cooking devices, as it allows for the combination of functions as varied as grilling, smoking, baking, steaming, or even roasting in a single piece of equipment, thus offering exceptional culinary freedom.
Mastering the different cooking modes on the kamado is not just a technical advantage, but a real opportunity to diversify recipes, improve results, and transform each cooking session into a unique experience, whether for occasional or regular use.
| Kamado cooking mode | Temperature | Principle | Ideal for | Main advantages |
|---|---|---|---|---|
| Direct cooking (grill) | 200°C to 350°C | Cooking over coals | Steaks, burgers, vegetables | Quick searing, caramelisation, golden crust |
| Indirect cooking (roast) | 120°C to 180°C | Circulating heat without direct flame | Chicken, roasts, pizzas | Even cooking, tender meat |
| Smoking (low & slow) | 90°C to 120°C | Slow cooking with smoke | Brisket, ribs, pulled pork | Smoky flavours, very tender meat |
| Convection (oven mode) | 160°C to 220°C | Hot air circulating like an oven | Poultry, vegetables, complete dishes | Even cooking, crispy skin |
| Steaming (casserole) | ~150°C | Moist cooking in a closed environment | Fish, vegetables, stews | Soft texture, juicy foods |
| Baking (pizza, bread) | 180°C to 250°C | Wood-fired oven cooking | Pizza, bread, desserts | Crispy crust, even cooking |
| Reverse sear | 120°C then 350°C+ | Slow cooking then quick sear | Premium meats | Perfect cooking to the core + crust |
The kamados
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FAQ — Kamado cooking methods
What are the kamado cooking methods?
The main kamado cooking methods are direct cooking (grilling), indirect cooking (oven style), low temperature smoking, convection oven cooking, steam cooking, baking (pizza, bread, desserts), rotisserie cooking, and the reverse sear technique for meats.
What temperature to use according to the kamado cooking methods?
The temperature depends on the type of cooking:
- 90°C to 120°C for low & slow smoking
- 120°C to 180°C for indirect cooking
- 160°C to 220°C for oven mode
- 200°C to 350°C for direct cooking
- up to 400°C for searing meats
What is the difference between direct and indirect cooking on a kamado?
Direct cooking involves cooking food over hot coals with intense heat, ideal for grilling, while indirect cooking uses the circulation of hot air without direct contact with the flame, allowing for slower and more even cooking, similar to that of an oven.
Can you cook a pizza in a kamado?
Yes, the kamado allows you to cook pizzas like in a wood-fired oven, reaching high temperatures (250°C to 300°C) and using a baking stone to achieve a crispy crust and even cooking.
Why is the kamado ideal for smoking?
The kamado is perfectly suited for smoking due to its ability to maintain a stable low temperature over a long period and to keep the smoke inside, which allows for intense smoky flavours to infuse the food.
What is reverse sear in a kamado?
Reverse sear is a technique that involves cooking meat slowly at a low temperature, then quickly searing it at a high temperature to achieve a perfect cook throughout with a golden, crispy crust.
Can a kamado replace an oven?
Yes, the kamado can replace a traditional oven thanks to its convection cooking, which allows for cooking dishes, breads, desserts, or pizzas with even and controlled heat.
Why choose a kamado over a traditional barbecue?
The kamado is more versatile than a traditional barbecue, as it allows for several types of cooking (grilling, smoking, baking, steaming), while offering better temperature control and more precise cooking.