If you want to learn how to use your ceramic BBQ to its full potential, then this is the class for you. I teach on Kamado Joes but the principles apply to all ceramic BBQs. We’ll discuss how to load it and light it and how to use your vents to dial in the temperature. We’ll discuss when its best to use direct or indirect and when and how to use wood chunks to add flavour to your food. And of course, we’ll cook up some damn tasty food and enjoy some cold beverages along the way
Agenda
• About ceramic BBQs
• What charcoal to use for your kamado
• Good accessories to use
• How to set up your charcoal & light it
• When to use heat deflectors
• Using the vents to dial in the temperature
• When to use wood chunks
• Airflow & clean smoke
• Using an accessory rack
• How to clean your kamado
• Maintenance and a yearly spring clean
Example Menu
Example Menu (can vary from class to class)
• Smoked Chicken Wings (rub & sauce made from scratch)
• Smoked Cauliflower Wings (rub & sauce made from scratch)
• Jerk Chicken & Burnt Pineapple Salsa Wraps
• Cedar Planked Salmon
• 3 types of steak including tomahawk, cooked using different methods
• Chimichurri
• Smashed Potatoes
• Grilled Veg
• Unlimited hot & cold drinks
Time: 11am – 4pm
Location: Cowplain, just off the A3 and just outside of Portsmouth.
Cancellation Policy
Cancellations up to 2 weeks before the class can receive a full refund, or you can reschedule on to another suitable class providing there is space available. If you cancel within 2 weeks, I’ll do my best to offer a refund or allow you to reschedule providing I can fill the space. If in the unlikely event that fewer than 6 people are booked on to this class, I reserve the right to cancel or reschedule the class
