10 Stunning Kamado Recipes – Perfect Grilling and Smoking

10 stunning recipe ideas kamado Forest Grill

Discover 10 impressive, easy and quick recipes to prepare on your Forest Grill kamado. A selection designed to enhance your meals and reveal all the magic of premium ceramic barbecue cooking. From ultra-juicy tornado chicken to flambéed caramelised pineapple dessert, each recipe transforms your cooking time into a genuine gastronomic experience.

Poulet rôti doré à la perfection sur le barbecue Forest Grill, accompagné de légumes grillés pour une cuisson savoureuse et homogène.

JUICY AND SPECTACULAR

Tornado chicken

The Tornado Chicken is a spectacular and flavourful recipe to prepare on the kamado. This whole chicken, cooked vertically on a beer can, becomes crisp on the outside and succulent at the core. After marinating it in a blend of olive oil, garlic, smoked paprika and herbs, it is placed on the can with added aromatics, then cooked at 180°C with indirect heat for about 1 hour and 15 minutes. The steam infuses the meat with flavour while the skin turns perfectly golden. The result: a tender, golden and striking chicken to serve with its cooking juices — a flawless demonstration of kamado expertise.

Travers de porc caramélisés en cuisson lente sur le barbecue Forest Grill, pour une viande tendre et juteuse aux saveurs fumées incomparables.

ICONIC AMERICAN

Ribs Caramel Explosion

The Ribs Caramel Explosion are a staple of American barbecue, elevated on the kamado. Marinated in a sweet and savoury blend of honey, soy, ginger and lime, the pork ribs become meltingly tender and glossy, just like in a restaurant. The cooking is done in three stages: first, slow at 110°C to tenderise the meat, then wrapped at 150°C to preserve the succulence, and finally caramelised at 180°C to achieve that irresistible lacquered finish. The result: tender, juicy and glossy ribs, with a smoky and sweet flavour, worthy of the finest Texan smokehouses.

Grosse pièce de bœuf grillée sur un barbecue Kamado, assaisonnée de romarin et de gros sel, dégageant une fumée aromatique et une belle croûte caramélisée façon caveman style.

A RAW AND FLAVOURSOME EXPERIENCE

Caveman Style Beef

Caveman Style Beef reimagines primitive cooking by placing the meat directly onto the embers of the kamado, without a grill. This spectacular method creates an intensely caramelised crust while keeping the centre tender and juicy. With a beautiful rib of beef simply seasoned with salt and pepper, cooked for 2 minutes on each side over embers at 300°C, you achieve a contrasting texture and incomparable smoky aromas. After a short rest, the meat reveals its full gustatory power — a raw and flavourful experience, perfect for exploring the essence of the kamado.

Filets de saumon grillés sur des planches en bois d’olivier, déposées sur la grille d’un barbecue kamado pour une cuisson parfumée et authentique.

SIMPLE AND REFINED

Royal Cedar Salmon

The Royal Cedar Salmon is an ultra-simple recipe that elevates the fish thanks to cedar plank cooking. Simply soak the plank for an hour in water (or white wine for extra aroma), then place the seasoned salmon on it before cooking on the kamado. The wood releases a fragrant smoke that delicately infuses the flesh, keeping it tender and flavourful with no effort. The result: meltingly soft salmon, subtly smoked and perfectly cooked — the ideal balance between simplicity and refinement.

Pizza cuite au feu de bois sur une pierre à pizza dans un barbecue kamado, avec une pâte dorée, du fromage fondant et des feuilles de basilic frais.

LA DOLCE VITA

Pizza Volcanica

The Pizza Volcanica transforms the kamado into a true Neapolitan oven capable of reaching 400°C for express cooking. In just a few minutes, your homemade dough — thin, supple, and slightly crispy — is topped with tomato sauce, mozzarella di bufala, and fresh basil. In two minutes, the magic happens: a golden crust, a soft centre, and that slight “leopard” effect typical of Neapolitan pizzas. Simple, quick, and spectacular, this recipe proves that the kamado can also embrace la dolce vita.

Gambas grillées et flambées au whisky sur barbecue Kamado Forest Grill, servies avec herbes fraîches et quartier de citron.

SPECTACULAR AND FLAVOURSOME

Whisky-Flambéed Prawns

Whisky Prawns combine intensity and finesse on the kamado. After a quick marinade made with olive oil, lime juice, garlic, chilli and a dash of whisky, the prawns rest for 30 minutes to absorb the flavours.

They are then cooked at 230°C, just a few minutes on each side, until they are pink and juicy. During cooking, a marinade-soaked brush can be used to baste the prawns, enhancing the flavour and creating a slight caramelised effect.

The result: fragrant prawns, delicately smoked and lifted with a hint of citrus, served with a wedge of lime. A refined and safe experience, flame-free yet full of flavour.

Cuisson de pains maison à la flamme dans un barbecue Kamado Forest Grill, illustrant la chaleur intense du foyer.

UNUSUAL COOKING ON THE WALL

Magma Bread

The Magma Bread offers a spectacular cooking method directly on the hot walls of the kamado. With naan or fougasse dough, small flattened balls stick to the ceramic at 280‑300 °C and bake in 1 to 2 minutes. The result: a bread that is crisp on the outside, soft on the inside, subtly smoked, and perfect to enjoy with hummus or tzatziki for an original and delicious experience.

Patates douces grillées au barbecue Kamado Forest Grill, garnies de beurre fondant et relevées d’une touche de poivre.

AN ANCIENT COOKING METHOD

Sweet Potatoes Wash

Lava Sweet Potatoes are cooked directly in the embers of the kamado, offering a primitive and flavourful experience. The skin becomes charred like lava, while the inside remains tender and sweet. After 40 minutes of cooking, split them open and simply add some semi-salted butter and a little fleur de sel to enhance their natural sweetness, with perhaps a touch of chives or Espelette pepper. A spectacular, simple and indulgent recipe.

Fromage coulant et fondant à partager, gratiné au barbecue Kamado Forest Grill avec brin de romarin.

Simple yet irresistible

XXL Melting Cheese

The Fromage Fondant XXL transforms the aperitif into a gourmet spectacle. Camembert or reblochon, still in its wooden box, is scored and flavoured with garlic, thyme or honey. In the kamado at 150 °C, it melts slowly in 15 to 20 minutes for a perfectly gooey centre. Serve it directly with bread, charcuterie or dried fruit for a convivial and impressive aperitif, simple to prepare yet irresistible.

Brochette d’ananas grillé caramélisé cuite au barbecue Kamado Forest Grill, servie sur une assiette blanche.

Flamboyant dessert

Infernal Caramel Pineapple

The Infernal Caramel Pineapple is a spectacular dessert on the kamado. The whole pineapple is scored in a criss-cross pattern and coated with a mixture of brown sugar, cinnamon, orange, and Espelette pepper, then cooked for 35 minutes at 180 °C. For a flamboyant finale, hot rum is poured over the fruit and set alight, creating a unique visual and aromatic spectacle. Served hot with a scoop of vanilla ice cream, it offers a delicious contrast between caramelised sweetness and creamy freshness.