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10 Top Grilling Tips for Kamado Barbecue

10 Top Grilling Tips for Kamado Barbecue

Although everyone’s ingredients are different, there are always some general techniques to avoid the trouble caused by lack of preparation or experience. If you don’t want to be busy every time you barbecue, refer to our 10 grilling tips for Kamado Barbecue ensure that you get the perfect dish every time.

1. Choose the right taste

Whether you want to bacon, rub meat, or dip it into barbecue sauce, it is important to intentionally mix various flavors. Before grilling, marinate the food in advance according to the cooking method and favorite taste. After the grill is hot, you can start grilling in an orderly manner.

2. Oil the grill before cooking

There is nothing worse than spending time on cooking the perfect main dish and sticking it to the shelf. Before cooking, take a cloth soaked in vegetable oil and wipe it on the grill to help your food move from the grill to the plate.

If you want to avoid oil when cooking, put a piece of non-stick grill safety foil on the grill, and then cook the food directly on the foil. Don’t worry, the food will still reach the wonderful barbecue traces we all know and love!

Also cut the potatoes in half and rub the cut side of the potatoes on the hot grill. This will make the grill naturally non-sticky.

3. Grilling, but not crowded

Leave enough space around each piece of food to allow air to circulate so that the food can be scorched properly and your fire needs the air to burn. Put too many things on the grill and make it too crowded at once, you will wait a long time.

4. Don't cut off all the fat

Fat makes your meat juicy and tender. Although you don’t want to leave a ton there, you also don’t want to cut it all off. You will end up with a large piece of dried meat. This is a delicate balance.

5. Prepare food correctly

Generally, you need to let the meat sit at room temperature for a while before placing it on the grill. On the other hand, vegetables should be soaked in ice water before serving to make them the most crispy. In addition, make sure you follow good food handling practices including using separate cutting boards and utensils for raw and cooked foods, and avoid cross-contamination. Do not use the same sauces for coating and marinating.

6. Don't move food

Most foods only need to be turned once during the cooking process. Moving food around the grill while cooking can cause uneven cooking of the food and increase the total cooking time. If you are really worried about getting those awesome grill marks, then rotate it halfway to get a crosshatch pattern. But it can only be flipped once!

7. Use an instant-reading meat thermometer

Food safety is extremely important. You always want to make sure that the food on the grill is cooked to a safe temperature. Use an instant-reading thermometer to ensure that the meat is cooked to the proper temperature on the grill. You can look at The Guide to Different Food Safety Temperature to get this information. After the cooked meat is removed from the grill, it will rise 5-10 degrees. This is called carry-over cooking, so take this into consideration when removing the meat from the grill.

8. Keep the grill dome closed

When you grill with a Kamado bbq grill, it is very important to keep the lid closed as much as possible because it changes the temperature to keep opening and closing it. Resist the urge to open and check it, just trust your grill will do its design. However, make sure you monitor the temperature!

9. Know when to season

When to add barbecue sauce is very important, and apply the sauce at the right time to get the right flavor. If you plan to coat the meat with sauce. If the total cooking time is 30 minutes or less, it will be done in the last 5 minutes of the cooking time. If the total cooking time exceeds 30 minutes, it will be done during the last 15 minutes of cooking time. In particular, adding sugared sauce too early can cause the meat to burn and stick to the grill.

10. Let it rest

Before slicing and serving, let grilled food, especially meat, stand at high temperature for at least 5 to 15 minutes. This allows the juice to be redistributed for a tenderer, tastier result.