Kamado Joe CLASSIC III KJ15040721, Руководство пользователя

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26 THE TECHNIQUES BAKING
The Technique of Baking
HOW TO BAKE
More than a grill, the Kamado Joe can become a charcoal-fired
oven with just one simple configuration. Its ceramic walls retain
heat and its circular shape promotes superior air circulation,
creating ideal conditions for baking. You can bake anything you’d
cook in an indoor oven, from wood-fired pizzas to rustic berry
cobblers to fresh, crusty bread. Note: to bake pizza, you’ll need
to raise the temperature beyond typical baking temperatures
(300–450°F/150–230°C) to 500°F (260°C) or higher.
BAKING CONFIGURATIONS:
1. Top off or fill the firebox with charcoal. Light the charcoal. Install the
heat deflector plates; then place the pizza stone or cooking grate on top.
Leave the dome open for about 10 minutes, then close.
2. Open the bottom vent and top vent halfway until the Kamado Joe
approaches 300–450°F (150–230°C). Then begin closing the vents as
needed to stabilize the kamado at your target temperature. If you’re
making pizza, increase the heat to 500°F (260°C) or higher.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback. Opening the dome 2–3 inches and allowing heat to
escape for about 5 seconds should prevent this.
4. When the grill is hot enough, you’re ready to bake. Use the top daisy
wheel to fine-tune any temperature adjustments.
A
with both half-moon grates
and both heat deflectors
B
with pizza stone and both heat deflectors
BAKING