- Type de recette
- Végétarien
- Sur le gril
- 40-50 min
- Méthode
- Voir la recette
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Choose your charcoal, light it well and get to know your fire.
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Set up for hot smoking, choose your wood and get answers to the common questions.
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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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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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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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A steady cook starts with understanding the fire. Ceramic stores energy; the vents control how quickly the charcoal burns.
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Choose the grill you will enjoy using and maintaining. Price is one part of the decision; fit, construction and support matter too.
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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.
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Start with one good cook, learn how the fire responds and build from there. A few basic habits open up a much bigger menu.
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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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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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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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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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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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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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