Direct grilling on the Kamado — steaks, chicken and fish on high heat | The Rub Kitchen

The kamado is known as a low & slow machine — but it's also an excellent direct grill for steaks, chicken, fish, and vegetables. At high temperatures (250–320°C), the kamado provides more intense heat than almost any other appliance. The result: a quick, deep crust with minimal cooking time. Here's how to do it right.

Setup for direct grilling

  • No deflector plate — for direct grilling, omit the deflector plate. The meat will be directly above the coals.
  • Grill grate as low as possible — the closer to the coals, the more intense the radiant heat. For expansion systems (Divide & Conquer): use the lowest grate setting.
  • Temperature: 250–320°C — depending on the dish. Steaks: 280–300°C for a quick sear. Chicken: 200–230°C for even cooking. Fish: 200–220°C.
  • Both vents wide open — see Kamado temperature control for the exact settings.

Steaks on the kamado

The kamado provides an excellent sear on steaks due to the intense radiant heat from the ceramics. For the best results:

  • Heat the kamado to 280–300°C — preheat for at least 30–40 minutes for higher temperatures
  • Pat the steak dry — moisture slows down the Maillard reaction
  • Rub with seasoning just before grilling — not earlier, otherwise moisture will be drawn out
  • Place on the hot grate and do not move until the steak releases — 2–3 minutes
  • Flip once, another 2–3 minutes
  • Internal temperature: 52°C for medium rare, 57°C for medium
  • Rest for 3–5 minutes

Reverse sear on the kamado

For thick steaks (3+ cm): start indirect at 110°C until the internal temperature reaches 48–50°C, then remove the meat, heat the kamado to 300°C (remove deflector plate), and sear for 60–90 seconds per side. → More about the reverse sear method

Chicken directly on the kamado

Grilling chicken directly on the kamado is possible but requires attention — chicken takes longer to cook than steak and burns quickly at 300°C. Recommendations:

  • Chicken thighs: 200–220°C, start indirect until 70°C internal temperature, then finish direct for crispy skin — 3–4 minutes per side
  • Chicken wings: 220–240°C direct, 15–20 minutes total, turn regularly
  • Spatchcock chicken: 180–200°C indirect + direct finish — see Whole chicken on the BBQ

Fish directly on the kamado

Fish is delicate — use a fish grate or grill mat so it doesn't break and stick to the grate.

  • Temperature: 200–220°C
  • Oil the grate just before grilling — never the fish itself (oil on the grate = less sticking)
  • Do not move until the fish releases from the grate — if it sticks, it's not ready yet
  • Internal fish temperature: 52–55°C for rare/juicy, 60°C for well done

Rubs for direct grilling on the kamado

At high heat (280–320°C), sugar burns quickly. Use rubs with less sugar for a pure sear, or use sugar-rich rubs at lower temperatures (200–230°C).

→ More about rub on direct vs. indirect heat — when does sugar burn?

More kamado guides