Roasting

Roasting in a kamado is the best way to prepare root vegetables. It just takes time. The flavor of the vegetables is surprisingly pure and concentrated, and after roasting, you can do other things with them. Find a spot in the kamado where it’s about 390°F (200°C) and there won’t be too much direct glow toward the vegetables. We prefer not to use aluminum foil. Our experience is that both potatoes and beets are tastier when their skin has direct contact with the kamado.

These are the most frequently used positions and methods for roasting: