# Barbecue

# Setting the temperature on Kamado

## 400°C  


Setup your Egg with the vents like this if you want to get it really hot. This is great for [cooking pizza](http://meatsmokefire.co.uk/recipes/breads-and-pizza/pizza/).

<p class="callout warning">Please don’t forget to burp your Egg at temps above 200°C.</p>

<table id="bkmrk-" style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/pREimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/pREimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/Giyimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/Giyimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/image.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/image.png)

</td></tr></tbody></table>

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## 250°C-300°C

Setup your Egg with the vents like this if you’re looking to [cook steaks](http://meatsmokefire.co.uk/recipes/beef/reverse-seared-picanha-steak/). The bottom vent is about half closed, the top daisy wheel full open and slide to reveal a 1/4 moon.

<p class="callout warning">Please don’t forget to burp your Egg at temps above 200°C.</p>

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk--3"><div class="et_pb_section et_pb_section_2 et_section_regular"><div class="et_pb_row et_pb_row_3 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_9 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_6 et_pb_text_align_left et_pb_bg_layout_light"><div class="et_pb_text_inner"><table style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/ELOimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/ELOimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/4sZimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/4sZimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/Yv7image.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/Yv7image.png)

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</div></div></div></div>---

## 220°C  


The perfect setup for [bread baking](http://meatsmokefire.co.uk/recipes/breads-and-pizza/brioche-buns/). The top vent is showing a mew moon while the daisy wheel is full open. The bottom draft door is about 1/3 open.

<p class="callout warning">Please don’t forget to burp your Egg at temps above 200°C.</p>

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk--5"><div class="et_pb_section et_pb_section_2 et_section_regular"><div class="et_pb_row et_pb_row_4 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_13 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_7 et_pb_text_align_left et_pb_bg_layout_light"><div class="et_pb_text_inner"><table style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/xwgimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/xwgimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/aTMimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/aTMimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/Y7cimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/Y7cimage.png)

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</div></div></div></div>---

## 180°C  


Sunday lunch, [roast chicken](http://meatsmokefire.co.uk/recipes/chicken/hay-baked-chicken/), a rib of beef, all can be cooked at 180°C. The daisy wheel is fully open but slid so the main vent is shut, The draft door at the bottom is 2 fingers wide.

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk--7"><div class="et_pb_section et_pb_section_2 et_section_regular"><div class="et_pb_row et_pb_row_5 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_17 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_8 et_pb_text_align_left et_pb_bg_layout_light"><div class="et_pb_text_inner"><table style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/xWKimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/xWKimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/kb8image.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/kb8image.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/5Saimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/5Saimage.png)

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</div></div></div></div>---

## 150°C

Lots of [desserts are cooked](http://meatsmokefire.co.uk/recipes/desserts/) at 150°-160°C, why not give some of them a whirl.

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk--9"><div class="et_pb_section et_pb_section_2 et_section_regular"><div class="et_pb_row et_pb_row_6 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_21 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_9 et_pb_text_align_left et_pb_bg_layout_light"><div class="et_pb_text_inner">  
</div></div></div></div><div class="et_pb_row et_pb_row_7 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_25 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_10 et_pb_text_align_left et_pb_bg_layout_light"><table style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/f87image.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/f87image.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/DqVimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/DqVimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/jp0image.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/jp0image.png)

</td></tr></tbody></table>

</div></div></div></div></div>---

## 110°C

This is what low and slow is all about. Hardly any air is needed to keep your Egg ticking over. The top is one to a ‘cocktail stick’ width, the bottom about 5mm.

This is the perfect temperature for cooking all those [tougher pieces of meat](http://meatsmokefire.co.uk/recipes/beef/) that require you to melt the connective tissue.

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk--11"><div class="et_pb_section et_pb_section_2 et_section_regular"><div class="et_pb_row et_pb_row_7 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_25 et_pb_css_mix_blend_mode_passthrough"><div class="et_pb_module et_pb_text et_pb_text_10 et_pb_text_align_left et_pb_bg_layout_light"><div class="et_pb_text_inner"><table style="border-collapse:collapse;width:100%;"><colgroup><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col><col style="width:33.3333%;"></col></colgroup><tbody><tr><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/sAjimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/sAjimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/tsDimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/tsDimage.png)

</td><td>[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/scaled-1680-/CmQimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2024-05/CmQimage.png)

</td></tr></tbody></table>

</div></div></div>---

</div></div></div>### Temperatūros intervalai

<div class="et_pb_section et_pb_section_2 et_section_regular" id="bkmrk-kepimas-auk%C5%A1toje-tem"><div class="et_pb_row et_pb_row_7 et_pb_row_4col"><div class="et_pb_column et_pb_column_1_4 et_pb_column_28 et_pb_css_mix_blend_mode_passthrough et-last-child"><table id="bkmrk-kepimas-auk%C5%A1toje-tem-1" style="border-collapse:collapse;width:100%;height:119.2px;"><colgroup><col style="width:50%;"></col><col style="width:50%;"></col></colgroup><tbody><tr style="height:29.8px;"><td style="height:29.8px;">Kepimas aukštoje temperatūroje  
</td><td style="height:29.8px;">260-399 °C  
</td></tr><tr style="height:29.8px;"><td style="height:29.8px;">Kepimas ant grotelių  
</td><td style="height:29.8px;">177-260 °C</td></tr><tr style="height:29.8px;"><td style="height:29.8px;">Netiesioginis skrudinimas ir kepimas  
</td><td style="height:29.8px;">135-177 °C</td></tr><tr style="height:29.8px;"><td style="height:29.8px;">Rūkymas  
</td><td style="height:29.8px;">107-135 °C</td></tr></tbody></table>

</div></div></div>

# Mėsos vidaus temepratūros gidas

Prieš nuimant nuo ugnies (prieš supjaustant pateiktą mėsą)

<table id="bkmrk-%C2%A0-pus%C5%BEal%C4%97m%C4%97sa-viduti" style="border-collapse:collapse;width:100%;height:405.4px;"><tbody><tr style="height:46.6px;"><td style="background-color:rgb(251,238,184);border-style:solid;width:6.42647%;height:46.6px;">  
</td><td style="background-color:rgb(251,238,184);border-style:solid;width:23.2398%;height:46.6px;"> </td><td style="background-color:rgb(251,238,184);border-style:solid;width:14.0915%;height:46.6px;">Pusžalė  
mėsa</td><td style="background-color:rgb(251,238,184);border-style:solid;width:14.0915%;height:46.6px;">Vidutiniškai  
žalia</td><td style="background-color:rgb(251,238,184);border-style:solid;width:14.0915%;height:46.6px;">Vidutiniškai  
iškepta</td><td style="background-color:rgb(251,238,184);border-style:solid;width:14.0915%;height:46.6px;">Beveik gerai  
iškepta</td><td style="background-color:rgb(251,238,184);border-style:solid;width:14.0915%;height:46.6px;">Gerai  
iškepta</td></tr><tr style="height:66.2px;"><td rowspan="2" style="width:6.42647%;height:112.8px;">🐄🐑

</td><td style="width:23.2398%;height:66.2px;">Jautienos, avienos,  
veršienos žlėgtainiai,  
didkepsniai ir kepsniai</td><td style="width:14.0915%;height:66.2px;">49 (52)°C</td><td style="width:14.0915%;height:66.2px;">52 (55)°C</td><td style="width:14.0915%;height:66.2px;">57 (60)°C</td><td style="width:14.0915%;height:66.2px;">63 (66)°C</td><td style="width:14.0915%;height:66.2px;">69 (71)°C</td></tr><tr style="height:46.6px;"><td style="width:23.2398%;height:46.6px;">Malta jautiena,  
aviena, veršiena</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">60 (63)°C</td><td style="width:14.0915%;height:46.6px;">66 (69)°C</td><td style="width:14.0915%;height:46.6px;">71 (74)°C</td></tr><tr style="height:46.6px;"><td rowspan="4" style="width:6.42647%;height:169.6px;">🐖  
</td><td style="width:23.2398%;height:46.6px;">Kiaulienos žlėgtainiai, didkepsniai ir kepsniai</td><td style="width:14.0915%;height:46.6px;">52 (55)°C</td><td style="width:14.0915%;height:46.6px;">55 (57)°C</td><td style="width:14.0915%;height:46.6px;">60 (63)°C</td><td style="width:14.0915%;height:46.6px;">66 (69)°C</td><td style="width:14.0915%;height:46.6px;">69 (71)°C</td></tr><tr style="height:29.8px;"><td style="width:23.2398%;height:29.8px;">Malta kiauliena</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">60 (63)°C</td><td style="width:14.0915%;height:29.8px;">66 (69)°C</td><td style="width:14.0915%;height:29.8px;">71 (74)°C</td></tr><tr style="height:46.6px;"><td style="width:23.2398%;height:46.6px;">Kiaulienos kumpis  
(šviežias)</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">60 (63)°C</td></tr><tr style="height:46.6px;"><td style="width:23.2398%;height:46.6px;">Kiaulienos mentė, šonkauliukai  
</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">-</td><td style="width:14.0915%;height:46.6px;">93 (93)°C</td></tr><tr style="height:29.8px;"><td style="width:6.42647%;height:29.8px;">🐓  
</td><td style="width:23.2398%;height:29.8px;">Paukštiena ⚠️  
</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">-</td><td style="width:14.0915%;height:29.8px;">71 (74)°C</td></tr><tr style="height:46.6px;"><td style="width:6.42647%;height:46.6px;">🐟  
</td><td style="width:23.2398%;height:46.6px;">Jūros gerybės, žuvis</td><td colspan="5" style="width:70.4574%;height:46.6px;">Kepkite tol, kol mėsa pasidarys matinė, kietesnė  
ir ją bus lengva atskirti šakute.</td></tr></tbody></table>

⚠️ Tinka: vištienai, antienai, žąsienai ir kalakutienai. Iškepta mėsa supjaustoma ne iš karto. Būtina leisti jai „subręsti“ tam, kad mėsos sultys susigertų į mėsą. Subrendimo laikas priklauso nuo mėsos dydžio ir gali svyruoti nuo trijų minučių iki vienos valandos.

# Wood Smoking Flavor Guide

[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2023-06/scaled-1680-/yxvimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2023-06/yxvimage.png)

# Beef Cuts

[![swiss-beef-cuts.png](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/scaled-1680-/swiss-beef-cuts.png)](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/swiss-beef-cuts.png)

[![image.png](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/scaled-1680-/yeCimage.png)](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/yeCimage.png)

[![beefpicUK.png](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/scaled-1680-/beefpicuk.png)](https://krivis.zygi.xyz/uploads/images/gallery/2023-12/beefpicuk.png)

# Recipes

# Pork Ribs

#### Ingredients

- Ribs
- Meat rub (spices mix)
- BBQ sauce 
    - 250 ml ketchup
    - 60 ml apple juice
    - 1 tbsp of Worcestershire sauce
    - 1/2 tbsp ground pepper
    - 1 tbsp BBQ rub
    - 1 tbsp honey
    - 3 tbsp cane sugar

#### Method

1. Carve the ribs membrane into a diagonal checker pattern.
2. Generously sprinkle the rub onto the meat, then rub it in.
3. Set the Kamado to 110-120 C for smoking. (Add smoke wood!)
4. Add the ribs on the grill. Smoke it until the ribs reach 70 C. Or until the smoke ring forms.
5. Keep grilling the meat at the same temperature until it reaches 92 C (no smoking needed anymore).
6. Brush the sauce on all sides, put it back on a grill until the sauce tenderizes (~10 minutes).