News
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How Do I Remove Ash From The Cooker?
The easiest way to remove ash from your cooker is to use an ash tool to scrape out the ash into a metal pan or bucket. Make sure you use a metal receptacle since you often can’t be sure that there isn’t a glowing ember in the ash. You can see a photo of the ash tool sold by Big Green ...Read more -
Halloween Mummy Jalapeño Poppers
01 Stabilize your grill at 400°F and set up for an indirect cook. 02 Place bacon on the grill and begin the rendering process cook for 7 minutes and flip. Cook till crisp then take off the grill to cool and crisp. 03 Slice each jalapeño in half and use a spoon to scoop out t...Read more -
Grill Steamed Salmon over Spicy Ginger Baby Bok Choy
01 Stabilize your grill at 450F. Place a Soap Stone or Cast-iron Griddle on the grill surface and let it come to temperature. 02 Season the cooking surface with the EVO. Slightly season the Salmon fillet and place down on the hot surface. Sear and cook for 1 ½ minutes then flip to sear the other ...Read more -
A history and explanation of the Kamado.
Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. It is believed that in these circular clay cooking vess...Read more -
HOW DOES A KAMADO WORK?
WHAT MATERIAL ARE THEY MADE FROM AND WHY? Kamados are made of refractory ceramic. It’s an excellent insulator and reflects heat very well. So, heat released by the charcoal is absorbed into the ceramic and then reflected back to the grill. This results in excellent fuel efficiency. WHY A...Read more -
What Is The Temperature Plateau?
Most people, when they roast a piece of meat in their oven, expect the internal temperature of the meat to rise slowly, but steadily, from the time they put the meat into the oven until the meat is ready. However, if you slow cook a piece of meat like a pork butt or a beef brisket which has lots ...Read more -
How Much Meat Do I Need For A Large Crowd?
Here is how you can figure how much brisket or pulled pork you need to prepare to serve a large crowd. There are several things to consider: For pulled pork or brisket, a typical sandwich (or serving) is 4 oz of cooked meat. For adult males, you might want to plan on 2 servings per person. For wo...Read more -
What Kind Of Woods Are Good For Smoking?
The following woods can be used for smoking: Acacia - flavor similar to mesquite but not quite as heavy. Alder - Good with fish, pork, poultry, and light-meat game birds. Almond - A sweet smoke flavor. Good with all meats. Apple - Mild. Good with poultry (turns skin dark brown) and pork. ...Read more -
How Do I Remove Ash From The Cooker and Clean A Ceramic Cooker After Cooking?
—The easiest way to remove ash from your cooker is to use an ash tool to scrape out the ash into a metal pan or bucket. Make sure you use a metal receptacle since you often can’t be sure that there isn’t a glowing ember in the ash. Ash tool works well on the large and medium Egg...Read more -
HOW TO LIGHT YOUR KAMADO THE FIRST TIME
Firstly, if you’re reading this then you’ve most likely just purchased your first kamado, then congratulations! There are a few different ways to light the charcoal in your kamado. But before you do, there are couple of basics to think about before lighting your kamado for the first time. Consid...Read more -
HOW DO YOU LIGHT A PIZZA OVEN?
HOW TO LIGHT A PIZZA OVEN: Build a tower of kindling in the middle of the refractory stone, towards the front of the oven. You can put a natural firelighter in the centre of the kindling too (NEVER use lighter fluid to light your pizza oven) Next, set light to the kindling and firelighter, makin...Read more -
HOW TO REVERSE SEAR TOMAHAWK STEAK ON A KAMADO
RUB RECIPE When I’m cooking tomahawk steak, I keep my rub really simple and use just two ingredients: sea salt and freshly cracked pepper. This allows the flavour of the delicious tomahawk to shine through. It’s an uncomplicated rub which will compliment any steak. 50% sea salt 50% freshly crack...Read more