Smoked Paprika
Pimentón de la Vera is the result of slow thermodynamic drying over oak wood. The smoke permeates the flesh of the sweet pepper, creating phenols that chemically mimic the flavor of barbecue-charred meat. Devoid of heat, it brings a "meaty" and umami depth to vegan dishes or marinades. Its high sugar content makes it very sensitive to pyrolysis: heated dry in a scorching pan, it will instantly turn black and irremediably bitter.
French-Style Kamado Pulled Pork
A 'Low and Slow' masterclass. This French-style interpretation breaks away from overly sweet marinades to focus on the purity of the product: the alchemical transformation of collagen into melt-in-the-mouth gelatin. The slow wood smoking on the kamado elevates the raw meat, creating a deeply savory crust (the 'bark') through a prolonged Maillard reaction.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.