Guides & Tips

This is a lifelong relationship.

From step one on day one, we are here for you—and through the years, we want you to get the most out of your outdoor kitchen. Try new recipes. Attempt techniques. We’ve got advice, ideas, and the following guides and tips to help you master grilling.


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68 Articles
May 25, 2021
By Matthew Eads, Grillseeker
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.
January 20, 2020
By Kalamazoo Outdoor Gourmet
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.
January 20, 2020
By Kalamazoo Outdoor Gourmet
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.
March 17, 2021
By Kalamazoo Outdoor Gourmet
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.
August 06, 2020
By Kalamazoo Outdoor Gourmet
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.
January 20, 2020
By Kalamazoo Outdoor Gourmet
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.
January 20, 2020
By Kalamazoo Outdoor Gourmet
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.
October 01, 2016
By Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster
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.
January 20, 2020
By Kalamazoo Outdoor Gourmet
Cooking on the Argentinian-style Gaucho Grill is an experience for all the senses. The sound of the crackling fire, the heat, the aromatic smoke, and the incredible flavors of food hot off the grill – it is truly primal and immersive.
March 04, 2021
By Russ Faulk, Kalamazoo Outdoor Gourmet
One of our favorite things to cook in the Shokunin is pizza. Because of the amazing efficiency of the Shokunin’s insulated design, it is easy to maintain a 750°F baking temperature for hours at a time. At this temperature, you can make a perfect pizza in just three minutes.
May 13, 2021
By Kalamazoo Outdoor Gourmet
What better way to kick-off Summer than to serve the ultimate burger? From ooey gooey pimento cheese filling to peanut butter sliders with jalapeño jelly, there's a burger for every palate. Let's get grilling!
April 29, 2020
By Kalamazoo Outdoor Gourmet
Rather than continuing the cycle of salads, leftovers and whichever quick fix we can conjure, it’s time to take advantage of working from home to transform the lunch hour into a delicious culinary adventure.
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January 01, 0001
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