Category: Recipes

Why the pizza stone isn’t optional, what temperature actually works, and how to avoid a burnt base with raw toppings. Pizza in a kamado comes together at 280–320°C (535–610°F), on a pizza stone that heats up from the start and sits above the heat deflectors. Four to six minutes, flip it once — that’s really … Continued

Internal temperatures, cook times, and how to handle the stall — the fundamentals of long, slow cooking in a ceramic grill. Low and slow in a kamado runs at 110–120°C (230–250°F) over many hours: pulled pork takes around eight, a whole brisket twelve to sixteen. The ceramic holds the temperature on its own, which makes … Continued