How do you steam on a kamado?
Steaming on the kamado BBQ cooks your dish with hot water vapour instead of direct heat, usually between 100 and 130 degrees Celsius. The food doesn't come into contact with water, but is surrounded by steam that cooks it gently and evenly. This technique is ideal for fish, vegetables and dumplings you want to keep juicy.
- Working temperature usually between 100 and 130 degrees Celsius
- Always indirect with a heat shield and a bowl of water
- Ideal for fish fillets, shellfish, vegetables and dumplings
- Combine with a quick grill afterwards for extra colour and texture
- Open the lid as little as possible so the steam doesn't escape
Steaming on a kamado might not sound exciting at first, but don't underestimate this technique. Steaming is about control, moisture and finesse. Perfect for fish, vegetables, dumplings and anything you want to keep juicy without a hard crust.
On the Grill Bill you use steam as the cooking medium, while the ceramic provides a stable and even environment. In this article you'll read how steaming on a kamado works, when to use it and how to combine it with other techniques.
What is steaming on a kamado?
With steaming your dish is cooked by hot water vapour, not by direct heat or dry air. The food doesn't come into contact with water, but is surrounded by steam that makes cooking gentle and even.
A kamado is surprisingly well suited to this. Thanks to the closed bowl, moisture stays put well and you can build up steam very precisely without your dish drying out.
When do you choose this technique?
Steaming is ideal if you want to preserve flavour, texture and nutrients. You use this technique especially for:
- Fish fillets and whole fish
- Shellfish
- Vegetables such as broccoli, asparagus and pak choi
- Dumplings and bao buns
- Potatoes and root vegetables
Steaming is mild, but certainly not boring. You can always grill or roast afterwards for extra texture.
The right setup for steaming
Steaming on the Grill Bill requires a simple but well-thought-out setup:
- Grill Bill kamado with charcoal
- Ceramic heat shield (indirect cooking)
- Grate or multilevel system
- Heat-resistant bowl or pan with water
- (Optional) steamer basket or perforated tray
The water evaporates and creates steam, while the heat shield prevents your dish from being heated directly by the coals.
What temperature do you use?
Steaming usually happens between 100 and 130°C. It's not about high heat, but about enough steam and a stable environment.
- Fish & shellfish: 100-120°C
- Vegetables: 110-130°C
- Dumplings & dough: ±120°C
Let your kamado come up to temperature calmly and keep the air control stable. Too much air = too dry an environment.
Combining steaming with other techniques
Steaming is often an intermediate step. Think of steaming first and then briefly grilling for colour, or combining with light smoking for extra aroma.
Also smart: use the residual heat (afterglow) after a BBQ session to steam a bit more without extra charcoal.
Common mistakes when steaming
- Using too little water
- Opening the lid too often (steam escapes)
- Not using a heat shield
- Keeping the temperature too high
Steaming is about calm. The less you interfere, the better the result.
Continuing your kamado journey? Also discover baking in embers or wrap up with smart cooking via afterglow & residual heat.
