Making amazing pizza on the Caliber Pro Kamado Grill/Smoker is one of the great perks of this grill. It not only crisps the top of the pizza, but it also keeps in the moisture making the perfect pizza.
To get started, place the pizza stone on the grill or in the oven or smoker and preheat to a high temperature (450° F). Sprinkle either cornmeal or flour on top of a large pizza spatula before spreading out the dough on it for easy sliding on to the pizza stone. After nicely spreading out the dough on the spatula, sprinkle olive oil across it. Next, place the slices of mozzarella cheese, heirloom tomatoes and basil across the pizza. Once your grill/oven and pizza stone has preheated, transfer the pizza from the spatula on to the stone. If using the Caliber Pro Kamado Grill/Smoker it is best to place a heaping pie plate full of charcoal in a pile at the bottom of the grill to reach a high temperature and cook with the lid shut and vents open for about 6-8 minutes. The Rockwell by Caliber Social Gas Grill is ideal for crisping the tops of pizzas because of the short dome heat area. The Caliber Indoor Pro Range is also easy to set to a 450° F temperature. Pizza will also be finished in about 6-8 minutes in the oven or gas grill. Enjoy!
This is one of Caliber’s most iconic featured installations from Laurie Haefele of Haefele Design, Inc. and Ocean Point Development, who included Caliber in some unique outdoor designs for her clients in Malibu, California. Laurie’s client lives directly on the beach. She asked Caliber to not only customize the stainless steel to an even higher grade to outlast the weathering on the beach, but also to create a custom grill top cover to transform the grill into a dual-purpose buffet area. The Rockwell by Caliber Social Grill has a disappearing lid, which makes it an unique and versatile grill, and Caliber is always up for a design challenge to make your culinary jewel exactly what you want. This created a beautiful area for grilling overlooking the ocean.
By special request, this 42″ Rockwell by Caliber Social Grill was made of 316 stainless steel, and with the custom cover open you can see the original grilling lid when down and up for actual cooking. When done cooking, the clients wanted the space above to be used to serve their guests the food they just prepared.
On another balcony of this same home in Malibu, Haefele Design opted for a more traditional grilling environment with another Caliber grill.
A favorite Caliber burger recipe on the Caliber Pro Kamado is using turkey ground, and some other special ingredients like teriyaki sauce and mushrooms. The insulation of the Caliber Pro Kamado and the pecan chips also help to create a juicy smoky turkey burger.
Mix the turkey burger ingredients listed below and form into patties. For best results, stick burgers in the refrigerator to firm up for at least one hour prior to cooking. Heat your smoker to about 300ºF (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Add a small handful of pecan wood chips to the fire after the burgers have been placed on the grill. Close the lid to cook for about 8-10 minutes on each side, until meat reaches 180ºF. This recipe also makes great smoked meatballs as an appetizer. You can also just grill these on the gas BBQ, but compare the difference in the flavor.
Ingredients for about 7-8 burgers:
1 lb turkey ground
1/3 large onion chopped finely
1/3 cup portabella or baby bellas chopped finely
1/4 cup teriyaki sauce or Italian herbs paste, depending on desired flavor profile
The 48″ Caliber Indoor Professional Range with four burners, griddle and French Top was definitely an added feature in this newly rebuilt home on the Ohki Farms estate in Winton, California. The custom accents of matte brass bezels and end caps tied together nicely with their handles and lighting. This range truly is the crown jewel within their kitchen.
Owner, Michael Ohki, shared with us some thoughts on his new range, “Love my Caliber 48”! We are cooking and baking everyday with ease and confidence. The customized stove gives a finished look to our new kitchen.”
Summer is here, and chicken wings are always a crowd-pleasing appetizer. This smoked chicken wing recipe using the Caliber Pro Kamado will keep your guests begging for more, and is one of Chef Dan’s favorite recipes.
Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before. You can even make them Asian style with sesame seeds and using a teriyaki marinade, like shown in the picture above, or just add a dry rub, like pictured below.
Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it for easy access. Bring the temperature of the smoker up to 250ºF. Once the temperature has settled, place your chicken wings directly on the grate. If you have the step up grill rack, this can almost double your cooking space. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 20-45 minutes of the 1½ -2 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your wings. The meat is cooked when a thermometer probed into the wing reaches 165ºF. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado, guaranteed to make your wings stand out from the rest.
Ingredients for Smoked Wings: 30-40 chicken wings Your favorite dry rub or marinade Apple and pecan smoking chips
In this video Sam bastes the veggies with a delicious sauce that you’ll need to watch the video for the recipe.
Chef Sam ends with this amazing grilled veggie sandwich that also includes a delicious and easy spread on that toasted focaccia bread. Who says gilled veggies are boring? For this recipe you definitely have to watch the video.