The Kamado is an incredibly versatile ceramic grill, but what truly unlocks its full potential is the modular Dual Zone grill system. This system features a sturdy steel frame that lets you flexibly position the grill and the deflector, adapting to any cooking technique: direct, indirect, smoking, and more.
Both the steel grill and the deflector are split into two parts, making it possible to use them in dual zone or multi-level configurations for even greater control over different foods cooking at the same time.
Not all Kamados offer such a modular and intelligent system. This feature is a real game-changer for those seeking maximum control, efficiency, and creativity in the kitchen.
In this guide, we’ll explore the different configurations available, the possibilities they offer, and the practical advantages for each type of cooking.
Direct Cooking
Direct cooking means placing food directly over the heat source on the grill without any barriers—your classic barbecue style!
It’s perfect for a quick Maillard reaction, crispy crusts, and an intense, smoky flavor.
Ideal for: steaks, burgers, grilled vegetables, marinated tofu, vegetable skewers, tempeh, or grilled cauliflower slices, just to name a few.
Split steel grill
For this type of cooking, the Dual Zone grill system can be positioned at two different height levels. Here are the possible configurations:
- Lower level: maximum heat intensity
- Higher level: gentler cooking or keeping food warm
- One half low, one half high: creating a double heat zone even for direct cooking
Also great for grilling eggplants, peppers, and corn on the cob without burning them.
Cast Iron Grill
The cast iron grill is designed for even and intense heat. It retains a lot of heat and leaves clear, bold grill marks on everything you cook—the iconic Grill Marks. Perfect for meat, fish, vegan burgers, pressed sandwiches, or even vegetables and fruit like eggplant or pineapple “steaks.”
This grill can be used in two positions:
- Placed directly on the ceramic FireBox, close to the charcoal—use a moderate amount of charcoal and adjust the temperature carefully to avoid burning.
- Raised about 10cm, resting on the Dual Zone steel frame—this extra distance makes heat management easier and protects food if a flare-up occurs during cooking.
Indirect Cooking
Indirect cooking means the food isn’t directly exposed to the charcoal’s heat. A ceramic deflector is used to redirect the heat, creating a slower, more even, and gentler cooking environment. This technique is perfect for roasting, low-and-slow cooking, smoking, and baking. It also works great with accessories like woks, baking trays, pizza or bread stones, Dutch ovens, or cast iron cookware.
Perfect for: pulled pork, ribs, whole poultry, fish, bread, pizza, desserts, vegan dishes, whole cauliflower, stuffed pumpkins, or seitan roasts. It’s a highly versatile system usually not possible on other types of grills.
On the Kamado Classe Italy, the deflector is split into two parts for better heat control. Here’s what you can do with it:
Full Ceramic Deflector
- Same level: complete heat shielding
- Leaving a central gap: slightly more intense heat in the middle, great for heating accessories like pizza stones
On top of the deflector: you can place the full grill, a pizza stone, casseroles, Dutch ovens, and more. Also perfect for vegan quiches, whole onions, or Hasselback potatoes.
Two-Height Deflector + Grill
In this setup, one half of the deflector is placed lower, while the other half rests higher on a pizza stone stand.
This allows more precise airflow and heat control, making it ideal for smoking or for creating a stronger hot air flow in the center.
Cooking can be done directly on the top grill or with any of the accessories we mentioned.
Dual Zone Cooking
This setup lets you manage direct and indirect zones at the same time. It’s one of the most flexible configurations of the Kamado.
Ideal for: cooking meat and side dishes together, reverse searing, or simply optimizing cooking times.
Direct + Indirect Cooking with Half Deflector and Steel Grill
One side with the deflector = indirect cooking
One side without = direct cooking
This configuration lets you alternate or combine both types of cooking depending on your goals. For example, we used it to cook a Tomahawk steak with the reverse searing technique. Discover it here.
Multi-Level Cooking with Accessories
Use vertical space to increase capacity, better control temperature, or just to keep food warm after cooking.
Raised Grill - Second Level
Perfect for smoking and indirect cooking, it’s also suitable for direct cooking in some situations.
It’s very useful for significantly expanding your indirect cooking capacity at a consistent temperature. Both grills can be used to the fullest, ensuring even cooking thanks to the hot air flow.
It can also serve as an indirect cooking zone if you’re using the main grill for direct cooking—heat will be gentler on the upper grill.
Rib Rack
This rib rack has multiple uses:
- Ideal for placing several pork rib racks vertically, saving space and improving cooking.
- Can also hold medium-sized meat, vegetable, or fish rolls.
Chicken Roaster
This ceramic cone is perfect for cooking whole chickens or similar-sized birds. Also known as a Chicken Sitter, it has two main functions:
- Holds the chicken upright so it cooks evenly on all sides, keeping it off the grill and allowing fat to drain away for crispy skin.
- By adding broth, beer, or any spiced liquid to the cone, you can infuse the chicken from the inside through steam. This creates crispy skin outside and tender, juicy, flavorful meat inside.
Conclusion
The Dual Zone system is a true game-changer for those who want to get the most from their Kamado. Unlike other barbecues, it offers modular and intelligent heat and cooking management.
The possibilities are endless: steaks, bread, vegetables, pizza, desserts… with tailored configurations for every need, including vegan and gourmet recipes.
In upcoming articles, we’ll dive into techniques like reverse searing, smoking, low & slow cooking, and Neapolitan pizza.
