If you’re in the market for a new grill, look no further than a kamado grill. These versatile ceramic grills are designed to be the ultimate cooking tool, and they certainly live up to that reputation. Not only can they reach high temperatures for searing and grilling, but they also excel at low-and-slow cooking for tender, flavorful results.

But with so many options and possibilities, what should you cook on your kamado grill? The answer is anything and everything! From classic barbecue favorites like ribs and brisket to more exotic dishes like wood-fired pizzas and whole smoked chickens, the kamado grill can handle it all.

One of the reasons why kamado grills are so popular is their ability to retain and distribute heat evenly. This means you can achieve perfect results every time, whether you’re grilling a steak or baking a loaf of bread. The ceramic construction also helps to lock in moisture, so your meats stay juicy and your baked goods have a tender crumb.

So, whether you’re a seasoned grill master or just starting out, the kamado grill is a fantastic addition to your outdoor cooking arsenal. With its versatility, reliability, and ability to produce mouthwatering results, you’ll never run out of ideas for what to cook on this incredible grill.

Delicious Recipes for Kamado Grills

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Kamado grills are known for their versatility and ability to infuse rich smoky flavors into a variety of dishes. Whether you’re a seasoned grill master or just starting out, here are a few delicious recipes that you can prepare on your kamado grill:

1. Smoked Brisket

  • Ingredients:
    • 1 whole brisket, about 10 pounds
    • 2 tablespoons kosher salt
    • 2 tablespoons black pepper
    • 2 tablespoons paprika
    • 1 tablespoon garlic powder
  • Instructions:
    1. Preheat your kamado grill to 225°F (107°C).
    2. In a small bowl, combine the kosher salt, black pepper, paprika, and garlic powder.
    3. Rub the brisket generously with the spice mixture, making sure to coat all sides.
    4. Place the brisket on the grill, fat side up, and smoke until the internal temperature reaches 195°F (90°C), about 1 hour per pound.
    5. Remove the brisket from the grill and let it rest for 30 minutes before slicing.

2. Grilled Salmon

  • Ingredients:
    • 4 salmon fillets
    • 2 tablespoons olive oil
    • 1 tablespoon lemon zest
    • 1 tablespoon chopped fresh dill
    • Salt and pepper to taste
  • Instructions:
    1. Preheat your kamado grill to 400°F (204°C).
    2. In a small bowl, mix together the olive oil, lemon zest, chopped dill, salt, and pepper.
    3. Brush the salmon fillets with the olive oil mixture.
    4. Place the salmon fillets on the grill, skin side down, and cook for about 6-8 minutes per side, or until the fish is opaque and flakes easily with a fork.
    5. Remove the salmon from the grill and serve hot.

These are just a few examples of the many delicious recipes you can prepare on a kamado grill. From juicy steaks to mouthwatering pizzas, the possibilities are endless. So fire up your grill and get ready to impress your friends and family with your kamado cooking skills!

Grilled Chicken with Herb Marinade

Grilled chicken is a classic dish that can be cooked to perfection on a kamado grill. The smoky flavor from the charcoal adds an extra dimension to the tender and juicy meat. One way to elevate the flavors even further is by marinating the chicken in a flavorful herb mixture.

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Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, and dried oregano.
  2. Place the chicken breasts in a zip-top bag and pour the herb marinade over them. Seal the bag and massage the marinade into the chicken to ensure even coating. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
  3. Prepare the kamado grill for direct grilling over medium heat (about 350°F/175°C).
  4. Remove the chicken breasts from the marinade and discard the excess marinade. Season the chicken with salt and black pepper.
  5. Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F/74°C.
  6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. This will help the juices redistribute, resulting in a more flavorful and tender chicken.
  7. Serve the grilled chicken with your favorite sides and enjoy!

This grilled chicken with herb marinade recipe is perfect for a delicious and healthy meal. The combination of herbs provides a fragrant and flavorful coating for the chicken, while the kamado grill brings out the best in the meat. Whether it’s for a weeknight dinner or a weekend barbecue, this recipe is sure to impress!

Smoked Pork Ribs with BBQ Sauce

Ingredients:

  • 3 racks of pork ribs
  • Salt and pepper
  • 2 cups of BBQ sauce

Instructions:

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  1. Preheat the kamado grill to 225°F.
  2. Season the pork ribs with salt and pepper.
  3. Place the ribs on the grill grates and cook for 3-4 hours, or until the internal temperature reaches 165°F.
  4. Brush the ribs with BBQ sauce and continue to cook for another 30 minutes, or until the internal temperature reaches 190°F.
  5. Remove the ribs from the grill and let them rest for 10 minutes.
  6. Serve the smoked pork ribs with extra BBQ sauce on the side.

Note: For added flavor, you can add wood chips or chunks to the kamado grill before cooking the ribs.

Grilled Vegetables with Balsamic Glaze

Grilling vegetables on a kamado grill is a great way to add flavor and texture to your dishes. One delicious and healthy option is to grill vegetables with a balsamic glaze. The balsamic glaze adds a tangy and sweet flavor to the veggies, making them even more delicious.

Ingredients:

  • Assorted vegetables (such as bell peppers, zucchini, eggplant, and cherry tomatoes)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced

Instructions:

  1. Preheat your kamado grill to medium-high heat.
  2. Prepare the vegetables by cutting them into bite-sized pieces.
  3. In a bowl, toss the vegetables with the olive oil, salt, and pepper.
  4. Place the vegetables on the grill and cook for about 8-10 minutes, or until they are tender and have grill marks.
  5. In the meantime, prepare the balsamic glaze by combining the balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Cook until the mixture is thickened and syrupy, stirring occasionally.
  6. Once the vegetables are cooked, remove them from the grill and place them on a serving platter.
  7. Drizzle the balsamic glaze over the grilled vegetables.
  8. Serve hot and enjoy!
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Grilled vegetables with balsamic glaze are a versatile dish that can be served as a side dish or as a main course. They pair well with grilled meats or can be enjoyed on their own. The smoky flavor from the kamado grill combined with the sweetness of the glaze creates a unique and delicious taste. So fire up your grill and give this recipe a try!

Cedar Plank Salmon with Lemon and Dill

One of the most delicious and impressive dishes you can cook on a kamado grill is Cedar Plank Salmon with Lemon and Dill. This recipe takes advantage of the smoky flavor that the kamado grill adds to the fish, while the cedar plank infuses it with a delicate woodsy taste. The combination of lemon and dill brings a bright and fresh note to the dish, making it perfect for a summer dinner party or a special family meal.

Here’s what you’ll need:

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  • 1 cedar plank
  • 1 salmon fillet, skin on
  • 2 lemons
  • A handful of fresh dill
  • Salt and pepper to taste
  • Olive oil

Before you begin, soak the cedar plank in water for at least 1 hour to prevent it from catching fire on the grill. Preheat your kamado grill to about 400°F (200°C).

  1. Place the salmon fillet on the cedar plank, skin side down. Rub the fish with olive oil and season it generously with salt and pepper.
  2. Thinly slice one of the lemons and arrange the slices on top of the salmon. Squeeze the juice of the other lemon over the fish.
  3. Finely chop the fresh dill and sprinkle it over the salmon.
  4. Transfer the cedar plank with the salmon onto the preheated grill. Close the lid and let the fish cook for about 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
  5. Once cooked, carefully remove the cedar plank from the grill and let the salmon rest for a few minutes before serving.

This Cedar Plank Salmon with Lemon and Dill is sure to impress your guests and leave them wanting more. The smoky flavor, combined with the citrusy and herby notes, makes for a perfectly balanced and flavorful dish. Serve it with a side of grilled vegetables or a fresh salad for a complete meal.

Smoked Brisket with Dry Rub

Smoking a brisket on a kamado grill is a true culinary delight. The low and slow cooking method allows the rich flavors of the meat to develop and creates mouthwatering results. One of the key components of a smoked brisket is the dry rub, which adds a flavorful crust to the meat.

Ingredients:

  • 1 whole brisket (10-12 pounds)
  • 4 tablespoons kosher salt
  • 4 tablespoons black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper (for extra heat, optional)

Instructions:

  1. Preparing the brisket: Trim the excess fat from the brisket, leaving about ¼ inch of fat for flavor. Pat the meat dry with paper towels.
  2. Creating the dry rub: In a bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well until all the ingredients are evenly incorporated.
  3. Applying the dry rub: Generously season the brisket with the dry rub, making sure to coat all sides of the meat. Use your hands to press the rub into the surface of the brisket to ensure good adherence.
  4. Preparing the kamado grill: Set up your kamado grill for indirect cooking and preheat it to 225°F. Add your favorite smoking wood chunks or chips, such as hickory or mesquite, to the charcoal for added flavor.
  5. Smoking the brisket: Place the seasoned brisket on the grill grates, fat side up. Close the lid and smoke for about 1 hour per pound of meat, or until the internal temperature reaches 195-205°F.
  6. Resting and slicing: Once the brisket reaches the desired temperature, carefully remove it from the grill and let it rest for at least 30 minutes. This allows the juices to redistribute and ensures a tender and juicy final product. Slice the brisket against the grain and serve.
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Smoked brisket with dry rub is a classic barbecue dish that will impress your family and friends. The combination of the smoky flavor and the savory dry rub creates a truly delicious and memorable meal. Fire up your kamado grill and get ready to enjoy a mouthwatering brisket like no other!

Q&A

What is a kamado grill?

A kamado grill is a traditional Japanese cooking device that is similar to a ceramic egg. It is a versatile grill that can be used for grilling, smoking, and baking.

What are the advantages of cooking on a kamado grill?

There are several advantages to cooking on a kamado grill. Firstly, the ceramic construction of the grill allows for excellent heat retention and distribution, resulting in even and consistent cooking. Additionally, the tight seal of the grill helps to lock in moisture, resulting in juicy and flavorful dishes. The kamado grill is also incredibly versatile, allowing you to grill, smoke, and bake a wide variety of foods.

What can I cook on a kamado grill?

You can cook a wide variety of foods on a kamado grill. It is great for grilling traditional barbecue fare such as burgers, sausages, and steaks. It is also excellent for smoking foods such as ribs, brisket, and salmon. Furthermore, a kamado grill can be used for baking, allowing you to make pizzas, bread, and even desserts.

How do I cook a steak on a kamado grill?

To cook a steak on a kamado grill, start by preheating the grill to a high temperature, around 500°F (260°C). Season the steak with salt, pepper, and any other desired seasonings. Place the steak directly on the grill grates and cook for about 3-4 minutes per side for a medium-rare steak, or adjust the cooking time based on your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before serving.

Can I use a kamado grill for baking?

Yes, a kamado grill can be used for baking. The ceramic construction of the grill allows for excellent heat retention and distribution, making it ideal for baking. You can use a pizza stone or baking stone on the grill grates to create a more even cooking surface. You can bake a variety of dishes on a kamado grill, including pizzas, bread, cakes, and even desserts.