KAMA GEAR / COOKING GUIDES
Cooking with a SmokePot, wok and paella pan on a kamado
One fire. More on the menu. A kamado can handle a pot of chilli, a quick stir-fry or a pan of crisp croutons. Choose cookware for the job, then set up the heat around the food you want to make.
SmokePot: give the good stuff time.
The 5.7-litre SmokePot is an enamelled cast iron Dutch oven for soups, stews and one-pot cooking. Its two supplied cast iron grates also let you cook ingredients above the pot, with the drippings falling into the sauce below.
For over-the-top chilli, use an indirect setup: heat deflectors below, SmokePot supported on a stable cooking grid above them, and an air gap beneath the pot. Keep the pot lid off while the beef cooks on the securely seated grate above it. The linked guide explains the full setup and food-temperature checks.
Wok: keep the cook moving.
The 35cm carbon steel wok is made for stir-frying, searing and tossing food over live fire. Choose it when you want to move the ingredients around the pan as they cook.
Prepare and portion the ingredients before you start. Keep the handle accessible and use a support suited to the wok and your grill; check the product and grill instructions rather than balancing cookware on an unsuitable surface.
Paella pan: spread it out.
The 34cm carbon steel paella pan works for paella, roasting and shallow frying. Its broad cooking surface also gives smaller ingredients room to spread out.
In our pumpkin and butternut squash soup recipe, the SmokePot holds the soup while the paella pan crisps hand-torn Parmesan croutons. The bread cooks in a single layer over moderate direct heat, with regular turning. Cook in batches if the pan would be crowded.
Match the heat to the job.
Direct heat puts the cookware over the charcoal. Indirect heat places a deflector between the fire and the cooking area. Our soup recipe uses both: direct heat to soften the shallots, followed by an indirect position for a gentler simmer.
Use the recipe’s setup and adjust the fire for the cooking stage. A simmering sauce and crisping bread need different treatment. Our indirect cooking guide shows the grill setup.
Check the fit. Know the finish.
Before lighting, check the cookware’s dimensions, handles and support against your exact kamado model. Allow clearance for the lid and any food or grate above the pot. Use the product instructions, and handle hot cookware with suitable heat-resistant gloves.
The SmokePot’s enamelled finish needs no seasoning. The wok and paella pan have uncoated carbon steel cooking surfaces that develop a natural seasoning with use. Follow the supplied care instructions for each finish; ask the KAMA crew about care or compatibility if you are unsure.