Using the heat shield at low and high temperatures

The kamado can be used as an oven and smoker with indirect cooking methods. Without the heat shield, the kamado is no more than a very good, expensive grill. The heat shield creates a space in the kamado in which one can control a constant temperature. This can be as low as 120°F (50°C) and as high as 660°F (350°C), depending on the technique. (If you have a Primo Oval, the heat shield consists of both of the D-shields.)

Within this chapter, we will slowly increase the grill temperature with each technique. We first tackle smoking fish and slow-cooking. Then we talk about breads and desserts, and finally master baking a pizza. After learning these four techniques, you will be able to apply this knowledge to all kinds of indirect cooking techniques with varying temperatures.