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What Makes A Kamado Cooking So Good?
hits:184   Updatetime:2018-8-20 11:44:23

  1. First and foremost, the quality of the cooking. Even when experimenting with new recipes it's hard to really deliver anything other than a supremely succulent result.
  2. Safety - The surface doesn’t get as hot as a traditional barbecue and the fire is in a small area.
  3. The exterior is treated with a baked on glaze so these grills should last forever. 
  4. The heat on the interior burns off any grease (the same principle as an Aga) and this works fine so long as you don't get too much tar from cooking low and slow.
  5. When baking you’ll get that “brick oven” flavour and crust to the food

Moisture retention is a key feature, the kamado cooking process is different to a conventional water smoker and the manufacturers state that there’s actually no need for a water pan at all. I prefer to put a water pan in especially when doing pulled pork because I believe it helps create a sauna effect that helps bring the meat up to the preferred internal temperature that much quicker. See my pulled pork barbecue recipe for more on this point.

The key benefits are that food cooks quicker, remains moist, there’s no need for constant tending of the charcoal and a ceramic grill is remarkably economical on charcoal consumption. It's this that differentiates a ceramic kamado from other kettle style smokers.

The kamado claim that the a ceramic grill is ready to cook on in 10 minutes (marginally optimistic) but certainly by 15 minutes and you're up to the benchmark smoking temperature of 225°F or 110°C. With the top and bottom vents fully open 15 minutes in and the temperature gauge just keep on climbing 10 degrees every minute. Exact settings will differ brand by brand but here's my quick operating guide:

  • Top and bottom vents full open and the temperature rockets
  • When you reach your desired temperature, close off the bottom vent to about ½ inch to stabilise.
  • Use the bottom vent for large changes in temp but when in the “area” you need to be, use the top daisy wheel for fine tuning (+/- 25°)
  • Only change the setting on the bottom or the top, never both at the same time
  • If you have the small top vents open and close them half way, the temp will reduce by approx 10°C / 18°F
  • A steady smoking temperature is approximated by the bottom vent open a quarter inch and the small daisy wheel vents half open.
  • I grill with the bottom vent open an inch and the small daisy wheel vents fully open
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