Preparation techniques

Discover some of the possibilities with The Bastard. A number of cooking techniques are described below:

Baking & Grilling

For grilling and baking, it is important to bring the kamado to a high temperature of about 175 to 230 degrees. Make sure that both ventilation grids are fully or partly open and place the grill grid directly above the fire. Wait until the grid is hot before placing anything on it. Be careful when opening the lid of the hot kamado, because the oxygen in the charcoal can cause flash fires. 

Steaming & smoking

To smoke and steam food, the temperature inside the kamado must be between 60 and 150 degrees. To achieve this, fill the fire tray of the kamado about halfway with coals. When the charcoal is at temperature, sprinkle smoke dust over it. Finally, close both the lower ventilation slider and the daisy wheel almost all the way. In this way, you can make the tastiest smoked salmon steak or smoked chicken! Always have a thermometer in the meat to make sure that the right temperature is reached.

Slow cooking

With slow cooking, the temperatures in the kamado remain relatively low for a longer period of time. In this way, your meal cooks slowly and the flavours come out well. For slow cooking, fill the kamado's fire tray up to 2/3 of its height with charcoal. The lower ventilation slider is slightly open and the daisy wheel is almost completely open. Use a ceramic plate between the fire and the grill grid to keep direct heat from reaching your dish. Or use The Bastard Dutch Oven for a delicious stew.

Oven

Did you know you can also make delicious authentic pizzas with a kamado? To turn your kamado into a stone oven, you need a pizza stone or bread pan, a grill grid and a ceramic plate. Baking in a ceramic barbecue takes place at a temperature of at least 230 degrees. Fill the kamado's fire tray for 2/3 with charcoal. Is the charcoal burning? Then place the ceramic plate, the grill grid and then the pizza stone or bread dish on the grill grid. The pizza stone or bread dish should be well warmed so that your dish does not stick. All ventilation grids are almost fully open.