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26
T H E TEC HNIQUE S
The Technique of Roasting
1. Top off or fill the firebox with charcoal. Light the charcoal.
2. Install the heat deflector plate; 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 (150-230°C).
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.
5. Be sure to 'burp' the grill every time you open the dome to prevent
dangerous flashback. Partially opening the dome (2–3 inches/5–8cm) and
allowing heat to escape for about 5 seconds should prevent this.
ROA ST I NG
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/150–230°C) 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.
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