Owner's Manual

18 THE FUNDAMENTALS
DISTANCE
The Fundamentals of Distance
FINDING THE SWEET SPOT
Perhaps your first lesson about fire, heat and distance came
from the great childhood s’more. Maybe you were patient
in the pursuit of the ideal golden toast and you held your
marshmallow high over the fire, waiting. Maybe you craved the
crispy char of a blackened outside so you zipped yours in and
out of the flame. Whatever path you chose to marshmallow
bliss, the lessons learned about proximity to flame apply for
your kamado, too.
THERE ARE THREE WAYS
TO COOK OVER A FIRE:
Typically, when you’re looking for good color and char, you’ll
cook your food close to direct heat. A grill rack installed in
the high position over direct heat delivers incredible flavor as
your food cooks. If you want an extremely hot sear for foods
like burgers and steaks, you’ll cook over direct coals with the
grill rack in the low position. When you’d rather let a steady
fire and flavorful smoke work their magic on foods like brisket,
breads or ribs, you will position your food farther away to take
advantage of indirect heat.
Close and quick > direct heat Far and slow > indirect heat
DISTANCE
Far and quick > direct heat