What can you do with a salt stone?
The salt stone, also known as a salt board, is used to add extra flavour to many dishes on your BBQ. When using a salt stone on the BBQ, many people immediately think of preparing salmon or other types of fish. Although salmon on the BBQ salt stone is delicious, there are several possibilities. Meat and especially vegetable dishes are perfect for the salt stone. It is a beautiful piece of salt with a marble effect. The salt stone comes from the ancient Himalayan mountains and is a 100% natural product. The name says it all, the stone gives a lovely subtle salt flavour to your dishes. The ingredients you put on the stone lose moisture. This causes a layer of salt from the stone to dissolve and be added to your ingredients. I hear you thinking, "Doesn't it get too salty then?". Fair question, this is just not something you need to be afraid of. You can even choose to add extra salt should you find the salt taste too mild.
How do you use the salt stone on the Kamado?
As with the YAKINIKU® pizza stone, it is very important to let the salt stone heat up gradually in your Kamado. Because the stone is so hard, there is a chance that it will crack if heated too quickly. But how should you go about it?
You start by gently heating the salt stone on indirect heat. To create an indirect zone in your Kamado, you need the multilevel lift. Then you let the salt stone heat up for 15 to 20 minutes. After about half an hour, the stone will be hot enough for your preparations. The optimal temperature for grilling on the salt stone is between 200 °C and 220 °C. To test whether the salt stone is ready for use, throw a drop of water on it. If the drop starts dancing immediately, you are ready to grill! You can heat the salt stone to a maximum of 250 °C.
"But what if, while grilling, I still want to use my saltstone while my Kamado is already at temperature?" You can! Often when you want to use the saltstone you are in the middle of other preparations and your Kamado is already around 200 °C. What you then do is place your salt stone in the holder and put it on the grid. Instead of closing the lid, leave it open. This still allows the saltstone to heat up gradually and prevents your saltstone from cracking. When the stone starts to feel warm, you can close the lid. Then let the saltstone heat up in your grill for 10 to 15 minutes.
How do you clean the saltstone?
When you have finished grilling on the saltstone, it is important to clean it thoroughly. After use, the stone is very hot, so let it cool down after use before cleaning it. Cooling takes about as long as heating up. Then you can scrape the stone clean with a spatula. If all goes well, all food residues should now be off.
If you want the salt stone to be nice and pink again, you can use warm water and a scouring pad. Take care! The longer you keep the stone under running water, the shorter it will last. The salt shelf is good for several uses if you maintain it properly.
Would you like to experience the taste experience for yourself?
Would you like to buy a salt stone for your BBQ? The YAKINIKU® Himalayan saltstone is available both without and with holder. You use the holder to easily place the salt stone on the barbecue or to serve dishes. The holder is made of stainless steel and is dishwasher-safe. You can use the YAKINIKU® saltstone on your XXLARGE, XLARGE, LARGE and MEDIUM Kamado. The size of the salt stone is 30x20 cm.Want to buy a salt stone for your BBQ?