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Raised grids for grilling
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
In most kamados the grid is placed about 12 inches (30 cm) above the charcoal, if you fill up the fire box as explained in this chapter. Occasionally, you may not want to grill fast and at high temperatures, but rather use medium heat (about 410°F/210°C) produced by glow, and most of all convection and a minimum of contact heat. This way the food will grill gradually but fast, without the crust getting burned.
This can work well for pieces that are thicker and that we want to cook in their entirety, like meat on the bone, but also for sausages with a thin casing and bamboo skewers. It can also be great for skewers with vegetables and mushrooms, to avoid burning either the vegetables or the skewer itself.