Kamado Joe Joe Jr. Owner's Manual

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Contents

Kamado Joe Joe Jr. Owner's Manual Manual pdf 26 page image

26 THE TECHNIQUES ROASTINGThe Technique of RoastingHOW TO ROASTJuicy and tender on the inside, crisp and flavorful on the outside—this is the work of roasting. This technique is delicious for largercuts of meat, like whole chicken or pork loin, or for vegetables.The mid-range temperature (300–450°F/ 149–232°C) harnessesthe power of slow, indirect heat to infuse food with wood-firedfl avor and tenderness, while delivering enough heat to create acrisp crust or finish. And if you want to experiment with brines orspice rubs, roasting is a great way to show them off.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 Joeapproaches the target temperature for roasting, 300–450°F (149-232°C).Then begin closing the vents as needed to stabilize the Kamado Joe at yourtarget 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 preventdangerous flashback. Partially opening the dome (2–3 inches/5–8cm) andallowing heat to escape for about 5 seconds should prevent this.ROASTING