Owner's Manual

28 THE TECHNIQUES
ROASTING
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/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.
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 (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.
ROASTING CONFIGURATIONS:
A without drip pan B with drip pan
ROASTING