Guides & Tips

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 other grills with a rotisserie. Setting up and managing your grill for this kind of cook is easy and guests will be impressed as they watch a leg of lamb, a pork roast, or multiple chickens spinning and marinating in their own juices.

There are limitless possibilities for setting up your grill for cooking with wood and charcoal, below are some tried-and-true techniques for users of all skill levels.

From setting up the grill and lighting the fire, to specific vent adjustments, this guide will give you tips on everything you need to know to cook low and slow in your kamado grill.

Rotisserie cooking is one of our favorite ways to cook on the Gaucho Grill. It yields delicious browned exterior crusts and tender juicy meat on the inside. Plus, it’s a show-stopping way to cook; your guests will be impressed when they see the rotisserie in action. Learn more.

Rotisserie roasting is ideal for large pieces of meat like pork loin, legs of lamb, and whole birds. The rotisserie system rotates the food allowing it to cook evenly as it bastes in its own juices. It yields delicious browned exterior crusts and tender juicy meat on the inside.

Charcoal roasting and baking adds a unique element of flavor to foods that are not typically kissed with smoke. Smoke roasting, if you haven’t tried it, is next level. Learn how to set up your grill and achieve amazing results for baking and roasting in the Shokunin Kamado.

Traditional American barbecue is just one style of smoking. Food can be smoke-cured to preserve it and remove moisture; it can be smoke-roasted or cold-smoked to add flavor with little cooking.

Outdoor cooking and entertaining areas are a great way to bring added enjoyment to at-home living. Whether you’re a homeowner creating a vision or a professional bringing that vision to reality, specific challenges must be addressed during the initial planning and design phases. Here are the key areas to consider when creating a sophisticated, highly-functional outdoor space.

Cooking meats on a wooden board is an old tradition. Some believe it originated with the Native American tribes of the Pacific Northwest. Others believe the practice originated in Scandinavia. For the backyard chef, it matters little who was the first to cook meat on a plank.

In simplest terms, barbecuing is the art of cooking food slowly with wood smoke. The temperatures used are often as low as the desired internal temperature for the cooked meat.

It is all about the Maillard Reaction — the caramelization of sugars and amino acids working together with heat. The result is a flavorful crust formed on the outside of meat that has been seared.

Tips for combining direct and indirect heat while grilling. Read our grillmaster's guide for mastering the sear and slide method on a Kalamazoo grill.