Outdoor cooking in autumn and winter: why a kamado works all year round

On a crisp autumn day, the kamado is burning nicely. The scent of charcoal hangs in the air and a fine cut of meat is cooking under the lid. While the kamado does its work, you enjoy a drink and good conversation with family or friends. Who says outdoor cooking is just for summer? In autumn and winter, too, your kamado offers plenty of opportunities for cosy evenings like these.

Why cold is no problem for a kamado

Much of the secret lies in the ceramics. The ceramic construction of a kamado retains heat and limits heat loss. That means you can cook relatively steadily even when it’s cold outside. Cold weather does affect how long the kamado takes to reach temperature and how much charcoal you use. But with enough charcoal and good airflow control, you can cook outdoors perfectly well in winter too.

Game stew, beef cheeks or saddle of venison from the kamado

From mushrooms and pumpkin to game: autumn and winter bring all kinds of delicious seasonal produce. Take a game stew, for example. Slowly cook the meat in a cast iron pot with red wine, winter vegetables and stock. The flavours get all the time they need to develop. Beef cheeks are also perfect for a cold day. Give the meat a light touch of smoke first if you like, then let it cook slowly in a flavourful gravy. The result? Melt-in-the-mouth meat with a rich flavour. Or choose a fine saddle of venison. Cook the meat gently, give it a beautiful crust at the right moment and serve with a robust game sauce and seasonal vegetables. A festive dish for an elaborate dinner with family or friends.

From roasted vegetables to warm desserts

Prefer something other than meat? Try roasting a whole celeriac on the kamado. Let it cook slowly and serve it with beurre noisette, roasted hazelnuts and fresh herbs. And don’t forget dessert! For example, core a pear, brush it with a mixture of honey and cinnamon and wrap it in a sheet of puff pastry. Cook the pear indirectly on the kamado and serve it warm with a scoop of vanilla ice cream.

Using your kamado in autumn and winter: 5 practical tips

Feel like lighting the kamado already? Outdoor cooking in autumn and winter needs a little extra attention, so keep the following in mind.

• Use enough good charcoal. When it’s cold outside, the kamado can take longer to reach temperature. It may also use a bit more charcoal.
• Take the wind into account. Wind affects the airflow in the kamado and therefore the temperature control.
• Choose a safe, sheltered spot. Always place the kamado outdoors on a stable, non-flammable surface, at a sufficient distance from your home and flammable materials. Never use it in an enclosed space or under a poorly ventilated canopy, as there is a risk of carbon monoxide poisoning.
• Let the kamado warm up gradually. Especially when the ceramics are very cold or damp, it’s best to build up the temperature gradually.
• Keep the lid closed as much as possible. This prevents unnecessary heat loss and keeps the temperature more stable.

Outdoor cooking with a kamado: enjoy it all year round

With a little preparation, nothing stands in the way of a delicious autumn or winter dinner from the kamado. So put on a warm coat, light the kamado and get cooking!