- Tipo de receta
- Vegetariano
- En la parrilla
- 40-50 min
- Método
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Recetas
Del primer chisporroteo a algo dulce.
Encuentra una receta para tu próxima reunión.
- Proteína
- Ternera
- En la parrilla
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- Tipo de receta
- Postre
- En la parrilla
- 35-45 min
- Método
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- Proteína
- Aves
- En la parrilla
- 70-90 min
- Método
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- Proteína
- Cerdo
- En la parrilla
- Unas 3 horas más el sellado
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- Tipo de receta
- Vegetariano
- En la parrilla
- Cocina hasta que esté tierna
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- Proteína
- Cerdo
- En la parrilla
- Cocina según la temperatura
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- Proteína
- Cerdo
- En la parrilla
- 3-4 horas más 15 min
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- Tipo de receta
- Horneado
- En la parrilla
- Al menos 45 min
- Método
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- Proteína
- Aves
- En la parrilla
- Unas 2-2½ horas
- Método
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- Proteína
- Cerdo
- En la parrilla
- Cocina según la temperatura
- Método
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- Proteína
- Pescado
- En la parrilla
- Unos 45 min
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- Proteína
- Pescado
- En la parrilla
- Cocina según la temperatura
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Guías
Del control del calor a encontrar tu sabor.
Gana confianza, una receta a la vez.
Fire & fuel
Fire it up.
Choose your charcoal, light it well and get to know your fire.
Lee la guía
Smoke & flavour
Make room for smoke.
Set up for hot smoking, choose your wood and get answers to the common questions.
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Sumo know-how
Find your temperature.
The dome thermometer tells you about the grill. A food thermometer tells you what is happening at the centre of dinner. Use both, and let the food decide when it is ready.
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Sumo know-how
From sea to Sumo.
Clean grates, gentle handling and a little patience make fish a rewarding cook. Start with skin-on salmon or a firm fillet, then explore the flavours you enjoy.
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Sumo know-how
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.
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Sumo know-how
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.
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Sumo know-how
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.
Lee la guíaSumo know-how
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.
Lee la guíaSumo know-how
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.
Lee la guíaInspiración
Conoce a nuestros Grill Masters. Descubre sus historias, su pasión por cocinar y lo que les hace volver al fuego.
CONOCE A NUESTROS GRILL MASTERS
Around the fire
A summer around the fire.
Skewers, steak and burgers make an easy starting point for a shared table. Prepare the sides first, then leave room to enjoy the cooking.
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Around the fire
Build your hot dog bar.
Bring out a few different sausages, warm the bread and put the toppings in bowls. Let everyone find their own combination.
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Around the fire
Winter barbecue, Asian flavours.
Join Albin Wessman around the coals for plum-glazed pork, grilled cabbage and hibachi skewers. His approach is simple: good ingredients, bold seasoning and time by the fire.
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Around the fire
Christmas around the Sumo.
Jimmy Grilfve brings the Swedish Christmas table outdoors. Gentle smoke, warm saffron bread and a turning turkey make a festive menu with plenty to share.
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Around the fire
Gifts for people who love the fire.
Choose a gift for the way they cook. A useful tool, a new technique or a small serving detail can become part of every gathering.
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Around the fire
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.
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