BBQ tools and info

what we use

BBQ tools and information which is worth sharing

Stop looking and start cooking

Get information on what you need, and tips on how to use the tools you really need (or are nice to have).

And of course, I want to share my passion and create more awareness on how to BBQ more friendly for our biggest friend Planet Earth.

BBQ essentials

What you really need

BBQ information

Tips & Tricks

Passion

Personal insights

Ingredients

Eco-friendly (and local)

Kamado BBQ

Kamado BBQ explained

What is a Kamado? And how does it work?
A kamado is a ceramic egg-shaped barbecue of Japanese origin. Due to its versatility, it’s becoming more and more popular among traditional barbecues with its ease of use and maintenance. A Kamado BBQ gives you the opportunity to do everything (and more) that a complete kitchen can offer. With a kamado, you can grill, smoke, roast, and cook all your food, together or separately.

Plate setter

A plate setter is a combination of an elevator and a deflector plate. This creates an indirect zone in your kamado; the flames and extreme direct heat from the charcoals are stopped by the deflector plate. The heat will flow along the side of the plate setter, turning your BBQ into an oven in which you can cook slowly at low temperatures. The plate setter is also needed when baking pizzas!

Thermometer

Temperature is everything! For juicy, succulent roasts, a meat thermometer is a kitchen must. It takes the guesswork out of reaching that perfect level of ‘doneness’, so if you’re looking forward to a medium-rare fillet of beef, that’s exactly what you get.

Gloves

Yes indeed, a bbq can be freaking hot. Please make sure that you have a nice pair of gloves during each bbq session. They don’t have to look fancy but need to be able to handle high temperatures. Please make sure that you use a pair with long sleeves to prevent any burns.

More Tools (Later)

Charcoal, the fuel for your Kamado BBQ

Quebracho: intense smoke flavor – medium to big pieces –

This Spanish term to describe this extremely hard type of charcoal burns extremely long and generates a medium to strong aroma. Because this charcoal is so hard, it takes a little longer to get up to temperature. Therefore, this variety is excellent for low and slow preparations. And if you want to do a quick prep, allow for a little longer startup time.

Acacia: neutral smoke flavor – medium pieces

Acacia charcoal belongs to the lighter types of charcoal. If you compare the bag with the Quebracho charcoal you’ll see that the bag of the Acacia is a lot fuller than the Quebracho.

A light charcoal type is usually easy to light and easy to control in temperature. And the smoke aroma can be called fairly neutral. Do you want extra smoke flavor? Then use some smoking wood for a more robust smoke flavor.

Because the Acacia gets up to temperature easily, it is very suitable for fast, hot dishes.

Marabu: mild to neutral smoke flavor – medium pieces

The golden mean, it exists. With the Marabu you have both a long burn time and a nice subtle smoke aroma. This means that it is excellent for low and slow cooking, but also suitable for quicker and hotter preparations. The Marabu gets up to temperature a bit faster than the Quebracho, and a bit slower than the Acacia.

Low and slow sessions

Let’s create juice and flavor

To get stiff meat, such as the brisket that contains a lot of connective tissue, juicy and tender, you will have to go low & slow. So cook the meat at a low temperature (low) and slowly (slow).

This is the ultimate way of getting the best out of your Kamado BBQ and meat. You can add wood chips to get more taste into your meat.

The only thing you need is time. And no, you don’t have to stay a whole day next to your BBQ. You can easily go outside to do some shopping or exercises.

Testimonials

Peoples support is the Best Reward

Caribbean Chicken grilled by the master is definitely my absolute favorite.

Leonie

Fabian knows what he is doing and you can taste his passion. I really hope that you are able to get a spot at his Grilling with Berkhof table. Next to the amazing food/taste (we were able to enjoy a very nice piece of lamb), his hospitality is also very nice to enjoy.

Daphne

Best bacon I’ve ever had!

Polle