RECIPES · THE FIRE SCHOOL
COOK
WITH FIRE.
Every recipe here is tuned for ceramic: coal load, vent settings, dome temperature — and what to do while you wait.
9 RECIPES ON THE FIRE
All recipes
THE 18-HOUR BRISKET
The one the top vent was made for. One load of coal, all night.
18 H125°CSERVES 12
TOMAHAWK, REVERSE-SEARED
Low and slow to 48°C inside, rest, then over open coals for the crust.
1.5 H120 → 300°CSERVES 4
LOW-N-SLOW BEEF RIBS
Oak chunks in the coals, spritz every hour after hour four. Bark first, jiggle second.
8 H130°CSERVES 6
WHOLE ROAST CHICKEN
Spatchcocked over a drip pan. Crisp skin, meat that gives up the bone.
1.5 H180°CSERVES 4
SHISH TAWOOK
Yoghurt-marinated, straight over the coals. The skewer set was made for this.
20 MIN250°CSERVES 6
SALT-CRUST SEA BREAM
A whole bream sealed in a salt shell. Crack it open at the table.
40 MIN200°CSERVES 2
CHARRED PRAWNS, BURNT LEMON
Cast iron, screaming hot. Lemon halves face-down until black.
20 MIN280°CSERVES 4
LAMB SHOULDER MATFOON
The desert classic on ceramic — wrapped at hour six, rested in the dome.
10 H120°CSERVES 8
STONE-BAKED PIZZA
Vents wide open, stone ripping hot. Ninety seconds a pie, lid down.
1 H350°C+SERVES 4
THE FLAGSHIP COOK
THE 18-HOUR
BRISKET.
Set the dome to 125°C before midnight, go to sleep, and let the ceramic do what it was fired three times to do. The kamado holds the line all night on one load of coal — your job is patience.
THE FULL METHOD →
WRAP AT THE STALL · REST A FULL HOUR · SLICE AGAINST THE GRAIN
— THE HARDWARE
EVERY RECIPE
ENDS AT A GRILL.
Six sizes, one ceramic. The brisket wants the 23″ and up; the tawook is happy on the 15″ at a picnic.
