Kamado Sumo logo in red and white
Kamado Sumo logo in red and white

Take it low & slow.

Give a tougher cut time to become tender. A steady charcoal fire, indirect heat and a little planning turn a long cook into something worth waiting for.

EXPLORE THE GUIDE
Take it low & slow.

A LITTLE SUMO KNOW-HOW

A little patience.
A lot to look forward to.

Give a tougher cut time to become tender. A steady charcoal fire, indirect heat and a little planning turn a long cook into something worth waiting for.

Focus
Low & slow
Setup
Indirect heat
Level
Start here

  1. Choose the meal before the fire.

    Pork shoulder, ribs and brisket need different cooking times. Choose a recipe and allow time for resting as well as cooking. The original describes the familiar 100-120°C low-and-slow range, but follow the temperature specified for your cut rather than one setting for everything.

  2. Build a lasting fire.

    Clear cold ash from the airflow path, arrange good lump charcoal and light a small area. Use heat deflectors for indirect cooking and a suitable drip tray below the food. Bring the grill up gradually: hot ceramic takes time to cool down.

  3. Adjust a little, then wait.

    Airflow controls combustion. Make small vent adjustments and give the grill time to respond before changing them again. Keep the lid closed as much as possible. Ceramic stores heat, but wind, fuel, food load and vent settings still affect the cook.

  4. Treat wood as seasoning.

    Use a modest amount of smoking wood and let the fire burn cleanly before adding food. Heavy, stale smoke can taste bitter. Chunks suit a longer cook; add chips using the chip-feeder where your model supports it.

  5. Finish by feel and temperature.

    Use a food thermometer and the recipe’s doneness checks. A safe temperature and a tender texture are separate milestones for barbecue cuts. Stay available to monitor the fire and never use a charcoal grill indoors or in an enclosed space.

CHOOSE FOR THE WAY YOU COOK

Put the advice into practice.

Useful equipment, with a clear purpose for your next cook.

TRY IT ON YOUR SUMO

Bring it to the table.

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

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

Read more

KEEP EXPLORING

Make it your next cook.

Find a recipe to try, gather your ingredients and bring everyone around the table.

EXPLORE GRILL TIPS

Make it your own.

Choose your recipe before lighting the charcoal. Match the setup to your grill and follow the instructions for the equipment you use.

A little help along the way.

Pork shoulder, ribs and brisket need different cooking times. Choose a recipe and allow time for resting as well as cooking. The original describes the familiar 100-120°C low-and-slow range, but follow the temperature specified for your cut rather than one setting for everything.

Clear cold ash from the airflow path, arrange good lump charcoal and light a small area. Use heat deflectors for indirect cooking and a suitable drip tray below the food. Bring the grill up gradually: hot ceramic takes time to cool down.

Airflow controls combustion. Make small vent adjustments and give the grill time to respond before changing them again. Keep the lid closed as much as possible. Ceramic stores heat, but wind, fuel, food load and vent settings still affect the cook.

Newsletter