Smaller shellfish

Over the years, we’ve tried grilling all sorts of shellfish. You can prepare smaller shells like mussels, cockles, venus clams, and razor clams by the pound using a grill basket. The preparation carries a small risk, as a good amount of steam can escape when you open the kamado. The first shells open due to the dry heat, the juice drips on top of the charcoal, and the rest of the shells steam open as a domino effect. Wear gloves and cover your forearms completely. You can use a towel to carefully open the lid. The large amount of moisture and salt in this technique would make a cast-iron grid corrode very soon; it’s best to use an enamel grid.