In this episode, we do a step by step guide on setup and cooking with your Kamado! This covers everything I've learned on cooking with my Kamado in the past 5 years and I hope it answers some of the questions that you might have. If you have any more questions not covered here, please reach out to us in the comments or on insta/facebook @geofftherealchef and we'll answer them and add them to the description below for everyone else :)
Topics covered:
- Preparing to cook
Q: Do I need to do a “burn in” initial cook? A: No you don’t. The Kamado is ready to go right out of the box. A burn in is not necessary.
- Loading and lighting lump charcoal - Deflector and grill positions for low and slow, roasting, reverse sear, grilling and pizza - Prevent cracking your deflector plates and ceramics (Thermal shock) - Deflector and stone set up guide for pizza - Temps for different kinds of pizza - Vent positions to achieve the above temperatures - Controlling temperature and airflow - Resolving overshooting temperature and how to prevent it - Tips for using smoking wood - Cleaning tips - Maintenance tips - Shutting down
Be sure to check out our other videos and we'll see you on the next cook! Cheers! GtC x
