Articles

Biophilic design and the pleasures of preparing and enjoying food outdoors offer a powerful synergy that can significantly enhance health and well-being. By incorporating techniques like the use of nature-mimicking materials, sensitive landscaping, and sensorial layering into outdoor spaces, we can create experiences that not only inspire culinary creativity but also promote mental wellness.

Here at Kalamazoo, we have a little secret that makes our holiday hosting much easier.

Grillmaster Russ Faulk demonstrates the versatility of the Artisan Fire Pizza Oven using three unique recipes.

A quick comparison of different cooking wood species to help you achieve new and unique flavors for your next cookout.

Kalamazoo Grillmaster Russ Faulk roasts mouthwatering beef ribs with chimichurri sauce over a wood fire, followed by a succulent bacon-wrapped pork loin over a charcoal fire. Watch now.

An inside look at "Embracing Outdoor Living," the theme of our VIP Designers Experience bringing together leading outdoor design experts in Chicago.

With grilling season well underway, we asked Kalamazoo grillmaster Russ Faulk to share his top 5 grilling don’ts.

Kalamazoo invented the Hybrid Fire Grill and set the bar impossibly high. Discover what sets this grill apart from the rest.

Plating your holiday turkey is the fun part. Here are a few tips for an impressive turkey presentation that’s also more user-friendly for service. Many of these tips can be followed for other large cuts of meat as well.

Temperatures exceeding 800 degrees. Quick, convenient pre-heat. A hollow-core baking deck that’s ultra-responsive to heat changes. The Artisan Fire Pizza Oven is engineered to cook incredible pizzas. But it is also extremely versatile, excelling at roasting fish, meats, veggies and even bread and desserts. There’s a lot to love about the Artisan Fire. Watch it in action.

The Shokunin Kamado Grill is incredibly versatile. With a temperature range from 225°F to over 800°F and three different levels of fire grates, this grill was designed to accommodate many cooking techniques. Grillseeker’s Matt Eads explains how he likes to grill tri-tip on the Shokunin; smoking it low and slow and finishing it off with a hot sear.

Using wood splits to cook and flavor your food while it spins on the rotisserie is one of the many things that sets the Hybrid Fire Grill apart from others. Grillseeker’s Matt Eads walks through just how simple it is to use the Hybrid’s rotisserie system and the benefits of cooking over a wood fire.