Discover the Magic of Himalayan Salt Stone on your Kamado

Are you ready for a new culinary challenge with your Kamado? Then the Himalaya BBQ salt stone might be the perfect accessory for you! This salt stone not only offers a visual added value with its marble-like appearance, but also adds a subtle flavor to all your dishes. Read on to discover how to optimally use the salt stone, which preparations are possible, and how to maintain it properly.

Ancient way of grilling

What can you do with a salt stone?

The salt stone , also known as a salt board, is more than just a great way to prepare salmon or other fish. This versatile stone is perfect for grilling meat and vegetables and offers countless possibilities to take your cooking to the next level.
The salt stone comes from the ancient Himalayan mountains and is a 100% natural product. While your ingredients are on the stone, they lose moisture. This causes a small layer of salt to dissolve from the stone and is added to your dishes. Don't worry about too much salt; until then the taste is wonderfully subtle. Do you want to enhance the salty taste? Feel free to add extra salt!

Getting Started

How do you use the salt stone on your Kamado?

As with the YAKINIKU® pizza stone, it is crucial to heat the salt stone gradually to prevent cracking.
Here's how you do that:

1. Warm up:
Start by heating the salt stone over indirect heat. Use a multilevel lift to create an indirect zone in your Kamado. Let the salt stone heat for 15 to 20 minutes. After about half an hour, the stone should be hot enough to prepare. The ideal temperature for grilling on the salt stone is between 200 °C and 220 °C.

2. Testing:
To check if the salt stone is ready, throw a drop of water on it. When the drop starts dancing, you know you can start grilling! The salt stone can be heated up to 250 °C.

3. While Grilling:
If your Kamado is already at temperature and you want to use the salt stone, place it in the holder on the grate. Keep the lid open so that the stone heats up gradually, this prevents it from cracking. Once the stone feels hot, close the lid and let the stone heat for 10 to 15 minutes.

Keep your salt stone in top condition for years to come!

How do you clean the salt stone?

After use, the salt stone must be cleaned thoroughly. Let the stone cool down first – this takes about the same time as heating it up. Use a spatula to scrape food residues off the stone.
To get the stone nice and pink again, use warm water and a scouring pad. But be careful! The longer you keep the stone under running water, the shorter it will last. With good maintenance, the salt stone will last for years and will remain in top condition.

Experience the taste sensation yourself!

Want to discover the unique taste experience yourself? The YAKINIKU® Himalayan salt stone is available with or without a holder. The holder, made of stainless steel and dishwasher safe, makes it easy to place the salt stone on the barbecue or to serve dishes in style. This salt stone is suitable for the XXLARGE, XLARGE, LARGE and MEDIUM Kamado and has the dimensions of 30x20 cm.
So what are you waiting for? Elevate your grilling experience and be amazed by the delicious flavors you can create with the Himalayan salt stone on your Kamado! Get started and enjoy grilling!