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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
RO
ASTING
Summary of Contents for CLASSIC III KJ15040721
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