How to grill with Indirect Heat

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Whether you're a true Kamado master or just a beginner, you've probably heard of the magical technique called indirect grilling on a Kamado. This method opens the door to a world of culinary possibilities and allows you to prepare the most juicy, flavorful dishes. In this article, we'll delve deeper into indirect grilling, discuss its benefits, and reveal some secrets to getting the most out of this technique.

What is indirect grilling on a Kamado?

Indirect grilling on a Kamado is a technique in which you do not place the food directly above the charcoal, but away from the direct radiant heat. The secret behind this method lies in the use of tools such as a plate setter or heat deflector, which act as a barrier between the charcoal and the food. This ensures that the heat is evenly distributed and that you can cook large pieces of meat, such as pulled pork, slowly and evenly without burning them.

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The benefits of indirect grilling

Even cooking: Indirect grilling maintains low temperatures, giving you the time to prepare large pieces of meat, such as spare ribs or brisket, in the perfect way. This results in buttery tender, juicy results that will delight your guests.
Smoky taste: indirect grilling on a Kamado is ideal for smoking dishes. You can place wood chips or chunks directly on the charcoal to add that delicious smoky flavor to your dishes. Consider a smoky pork shoulder for making pulled pork.
Versatility: Whether you want to grill meat, fish, vegetables, or even pizza, indirect grilling on a Kamado offers unprecedented versatility. The raised rack above the plate setter or heat deflector ensures even cooking and prevents food from burning.
Less maintenance: because charcoal is not directly under the food, you have to worry less about flames and temperature fluctuations. This means that you have to intervene less often, which makes indirect grilling on a Kamado ideal for slow cooking.

How does indirect grilling work?

To grill indirectly, follow the steps below:

Prepare your charcoal: Fill the fire basket of your Kamado with Marabu charcoal and light it. Make sure you have enough fuel for the planned grilling time.
Place the plate setter or heat deflector: Place the plate setter or heat deflector in the center of the grill, above the glowing coals. This acts as the barrier that blocks the direct radiant heat.
Raised grid: Place the raised grid above the plate setter or heat deflector. You then place the food that you are going to grill on this.
Adjust the temperature: Use the daisy disk and the air slides to adjust the temperature. Partially close the air inlet to decrease the temperature and open it to increase the temperature.

What can you expect with indirectly grilled food?

Evenly cooked food, without burnt areas.
A subtle smoky taste, for example if you have added smoking wood or chunks to the charcoal.
Tender and juicy food, even with longer cooking times.
Perfectly suitable for larger pieces of meat that require slow cooking, such as pulled pork or whole chickens.
Be suitable for smoking food, allowing you to achieve a wide range of flavors

Tips for successful indirect grilling

Use high-quality charcoal and consider using coconut briquettes for a clean, long-lasting fuel.
Experiment with different types of wood chips or chunks to add unique flavors to your dishes.
Keep an accurate thermometer on hand to monitor and adjust grill temperature as necessary.
Plan ahead and give yourself enough time for slow cooking; patience is rewarded with juicy results
Consider using a drip pan to catch any remaining moisture and grease, which will make the cleaning process easier.

Indirect grilling on a Kamado, whether it is a Compact Kamado or a Large Kamado, opens a door to a world of culinary creativity. With the right techniques and a little practice, you can prepare dishes that will amaze your guests time and time again. So go outside, light the charcoal, and discover the magic of indirect grilling on your Kamado!

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