Dish type
Kamado dessert recipes
Nobody lights a kamado for dessert — until they try the first one. The residual heat after a long cook is a perfect oven for a Basque cheesecake or a cast-iron skillet brownie, and the whisper of smoke does the rest. Here are the desserts we've tested, with temperatures and timings to ride the day's dying embers.
13 recipes published
Kamado dessert recipes
MediumIndirectNectarine and raspberry galette on the kamado
A rustic summer tart: flaky shortcrust, wedges of ripe nectarine and raspberries bursting into syrup, baked indirect over a stone until the free-form edges turn deep gold.
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EasyDirectGrilled Watermelon with Feta, Mint and Balsamic Reduction
Watermelon wedges seared over live coals: the sugars caramelize at the edges while the centre stays cool and juicy. Salty feta, fresh mint and a thread of balsamic make a sweet-savoury summer dessert-salad.
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EasyDirectKamado-Grilled Apricots with Honey and Rosemary
Peak-summer apricots, halved and seared over live fire until caramelised, glazed with warm rosemary honey and served with mascarpone or vanilla ice cream. The easiest stone-fruit dessert off the kamado.
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AdvancedIndirectApple tarte Tatin in a dutch oven on the kamado, golden caramel
Caramelised apples in a cast-iron dutch oven, golden puff pastry and an amber caramel that runs as you flip it. Indirect at 190°C: the tarte Tatin that earns applause.
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MediumIndirectTarta de Santiago on the kamado, deeply almond and flourless
Ground almond, egg, sugar and the Cross of Saint James in icing sugar. Flourless, coeliac-friendly. Indirect at 175°C in a dutch oven: dense, moist crumb, never dry.
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EasyDirectRum-glazed grilled pineapple on the kamado
Thick pineapple rings with a rum and brown-sugar glaze, grilled direct at 220°C until the edges caramelise. About thirteen to fourteen minutes on the grill to the best barbecue dessert you'll taste all summer.
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EasyDirectGrilled peaches with honey and vanilla ice cream on the kamado
Peach halves with golden grill marks, a thread of honey, thyme and a quenelle of vanilla ice cream. Eight minutes over direct heat and you have the kamado's summer dessert.
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EasyIndirectValencian coca de llanda on the kamado, the fluffy classic
The Valencian afternoon sponge, baked in a tray on the kamado at 180°C indirect: tall, moist, with its cracked sugar-and-cinnamon crust. Cinnamon, lemon and a hint of anise.
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MediumIndirectMixed-berry cobbler in a dutch oven on the kamado, golden crust
Strawberries, raspberries and blueberries bubbling in a cast-iron dutch oven under a buttery golden crust with a hint of orange. Indirect at 190°C: the Sunday barbecue dessert.
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MediumIndirectCherry clafoutis in a cast-iron skillet on the kamado
Dark cherries suspended in a custard halfway between flan and sponge, baked in a cast-iron skillet at 180°C indirect. The French summer dessert the kamado nails.
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MediumIndirectBurnt Basque cheesecake on the kamado, creamy inside
La Viña on the kamado: a near-burnt mahogany top and a wobbly, creamy centre. Indirect at 210°C, the Basque cheesecake that beats the home-oven version.
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MediumIndirectSmoked skillet brownie on the kamado, fudgy centre
Chocolate brownie baked in a cast-iron skillet over indirect heat, with a veil of apple-wood smoke. Crackled crust, fudgy centre and a hint of orange. Serves 10.
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EasyIndirectApple crumble on the kamado in a dutch oven
Apple wedges with cinnamon and oats, baked in a cast-iron cocotte at 190°C indirect with a whisper of apple-wood smoke.
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