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18
T H E FUNDA ME NTA LS
The Fundamentals of Distance
DI STANC E
FINDING THE SWEET SPOT
Perhaps your first lesson about fire, heat and distance came
from the great childhood s'more. Maybe you were patient
in the pursuit of the ideal golden toast and you held your
marshmallow high over the fire, waiting. Maybe you craved the
crispy char of a blackened outside so you zipped yours in and
out of the flame. Whatever path you chose to marshmallow
bliss, the lessons learned about proximity to flame apply for
your kamado, too.
Typically, when you're looking for good color and char, you'll
cook your food close to direct heat. A grill rack installed over
direct heat delivers incredible flavor as your food cooks. If you
want an extremely hot sear for foods like burgers and steaks,
you'll cook over direct coals. When you'd rather let a steady
fire and flavorful smoke work their magic on foods like brisket,
breads or ribs, you will position your food farther away to take
advantage of indirect heat.
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