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 . 
 Please don’t forget to burp your Egg at temps above 200°C. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 250°C-300°C 
 Setup your Egg with the vents like this if you’re looking to cook steaks . The bottom vent is about half closed, the top daisy wheel full open and slide to reveal a 1/4 moon. 
 Please don’t forget to burp your Egg at temps above 200°C. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 220°C 
 The perfect setup for bread baking . The top vent is showing a mew moon while the daisy wheel is full open. The bottom draft door is about 1/3 open. 
 Please don’t forget to burp your Egg at temps above 200°C. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 180°C 
 Sunday lunch, roast 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. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 150°C 
 Lots of desserts are cooked at 150°-160°C, why not give some of them a whirl. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 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 that require you to melt the connective tissue. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Temperatūros intervalai 
 
 
 
 
 
 
 Kepimas aukštoje temperatūroje 
 260-399 °C 
 
 
 Kepimas ant grotelių 
 177-260 °C 
 
 
 Netiesioginis skrudinimas ir kepimas 
 135-177 °C 
 
 
 Rūkymas 
 107-135 °C

Mėsos vidaus temepratūros gidas
Prieš nuimant nuo ugnies (prieš supjaustant pateiktą mėsą) 
 
 
 
 
   
 Pusžalė mėsa 
 Vidutiniškai žalia 
 Vidutiniškai iškepta 
 Beveik gerai iškepta 
 Gerai iškepta 
 
 
 
 🐄🐑 
 
 Jautienos, avienos, veršienos žlėgtainiai, didkepsniai ir kepsniai 
 49 (52)°C 
 52 (55)°C 
 57 (60)°C 
 63 (66)°C 
 69 (71)°C 
 
 
 Malta jautiena, aviena, veršiena 
 - 
 - 
 60 (63)°C 
 66 (69)°C 
 71 (74)°C 
 
 
 🐖 
 Kiaulienos žlėgtainiai, didkepsniai ir kepsniai 
 52 (55)°C 
 55 (57)°C 
 60 (63)°C 
 66 (69)°C 
 69 (71)°C 
 
 
 Malta kiauliena 
 - 
 - 
 60 (63)°C 
 66 (69)°C 
 71 (74)°C 
 
 
 Kiaulienos kumpis (šviežias) 
 - 
 - 
 - 
 - 
 60 (63)°C 
 
 
 Kiaulienos mentė, šonkauliukai 
 - 
 - 
 - 
 - 
 93 (93)°C 
 
 
 🐓 
 Paukštiena ⚠️ 
 - 
 - 
 - 
 - 
 71 (74)°C 
 
 
 🐟 
 Jūros gerybės, žuvis 
 Kepkite tol, kol mėsa pasidarys matinė, kietesnė ir ją bus lengva atskirti šakute. 
 
 
 
 ⚠️ 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


Beef Cuts
 

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