The Technique Of Roasting; How To Roast - Kamado Joe KJ101 Owner's Manual

ROA ST I NG
19 T H E TEC HNIQUE S

The Technique of Roasting

HOW TO ROAST

Juicy and tender on the inside, crisp and flavorful on the
outside—this is the work of roasting. This technique is delicious
for larger cuts of meat, like whole chicken or pork loin, or for
vegetables. The mid-range temperature (300–450°F) harnesses
the power of slow, indirect heat to infuse food with wood-fired
flavor and tenderness, while delivering enough heat to create a
crisp crust or finish. And if you want to experiment with brines
or spice rubs, roasting is a great way to show them off.
ROASTING CONFIGURATIONS:
A without drip pan
1. Top off or fill the firebox with charcoal. Light the charcoal.
2. Install the heat deflector plates; then place the cooking grate on top.
Leave the dome open for about 10 minutes, then close.
3. Open the bottom vent and top vent halfway until the Kamado Joe
approaches the target temperature for roasting, 300–450°F. Then begin
closing the vents as needed to stabilize the Kamado Joe at your target
temperature.
4. When the grill is hot enough, you're ready to roast.
B with drip pan
Roast Chicken
Preparation: 30–60 mins.
Cooking: 60–90 mins.
1 Rub the entire chicken with the olive oil.
2 Combine the salt, pepper, thyme and cumin
and coat the outside of the chicken liberally.
3 Place the chicken on the grill, breast side
down, and cook for 1 to 1 ½ hours until the
temperature in the thick part of the breast
reaches 160°F.
4 Remove from the grill, loosely tent with
aluminum foil and let rest for 15 minutes
before serving, or until the internal
temperature reaches 165°F.
THE TE CHNI QUE S R OAS TI N G
Surface: Steel or Cast Iron Grate
INGREDIENTS
1 whole chicken, 4 to 6 lbs.,
rinsed, patted dry with all
items removed from inside
¼ cup extra virgin olive oil
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon cumin
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