Get to know your kamado.

Start with one good cook, learn how the fire responds and build from there. A few basic habits open up a much bigger menu.

Tools that earn their place.

Start with the job you want to do. The right accessory helps you measure, move, bake or clean, and makes the next cook easier to organise.

What to look for in a kamado.

Choose the grill you will enjoy using and maintaining. Price is one part of the decision; fit, construction and support matter too.

How your Sumo holds the heat.

A steady cook starts with understanding the fire. Ceramic stores energy; the vents control how quickly the charcoal burns.

Why cook on a kamado?

Sear, roast, smoke or bake. A ceramic charcoal grill gives you different ways to cook by changing the airflow and the setup, while keeping the fire at the heart of the meal.

Butter-roasted chicken ON THE ROTISSERIE.

Garlic and herb butter under the skin, a steady fire and a slow turn on the spit. Carve at the table and share.

Asian-style pork WITH PANCAKES, KIMCHI AND PLUM GLAZE.

Albin Wessman pairs gently cooked pork neck with bright pickles, plum glaze and warm Chinese pancakes.

Grilled pointed cabbage WITH SESAME AND PEANUTS.

Char the outer leaves, reveal the sweet cabbage beneath and finish with a generous scattering of herbs and crunch.

Yakiton pork skewers STRAIGHT FROM THE HIBACHI.

Thin pork belly, yakitori glaze and the close heat of the coals. Keep turning, keep brushing and serve as a small plate.

Smoked Christmas ham WITH A MUSTARD CRUST.

A Swedish Christmas centrepiece with a gentle smoke and a crisp mustard finish. Use an uncooked cured ham and follow its package instructions.