Napoleon’ s Kettle line of barbecues represents an ideal fusion of charcoal grilling tradition and modern technology applied to thermal control. These grills not only preserve the unmistakable taste of fire, but elevate it to a higher level of performance, efficiency and versatility.
With options ranging from compact barbecues to models with trolley and integrated storage, the Kettle range suits both the first-time charcoal cooker and the discerning griller looking for precision, robustness and thoughtful design down to the smallest detail.
Versatile cooking, from perfect searing to deep smoking
One of the great strengths of the Kettle series is its cooking flexibility. The spherical shape of the chamber, coupled with its ventilation system, allows for a constant and enveloping airflow. This optimised air circulation creates a stable cooking environment, which allows:
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Direct cooking: ideal for burgers, thin cuts, grilled vegetables and fish.
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Indirect cooking: perfect for ribs, whole chickens, stuffed vegetables and large pieces that need time and controlled heat.
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Smoking: by adding aromatic woods (apple, walnut, cherry), complex flavours are achieved that permeate meat, fish or vegetables.
The Pro and Pro Cart models also allow the use of spices and accessories such as pizza stones, further expanding the cooking possibilities.
Advanced thermal convection technology
Napoleon’s unique Vortex conical heat management system acts as a true thermal efficiency accelerator. It channels hot air towards the top of the chamber, enveloping food with even cooking from all angles.
This design not only optimises the use of charcoal, reducing fuel consumption, but also facilitates the collection of ash and embers into the collection bucket, avoiding blockages and keeping the lower area clean and functional.
Thanks to the Vortex system, temperatures are more stable and reactive to air adjustments, allowing you to move between smoking at 110°C and searing at 300°C without complications.
High-grade materials
The materials used in the Kettle series are designed to stand the test of time, intensive use and extreme weather conditions.
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Porcelain enamel coated structure: repels moisture, prevents rust and maintains colour and shine even after multiple seasons outdoors.
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Stainless steel grills (Premium models): lightweight, corrosion-resistant, easy to clean and excellent heat retention.
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Cast iron grates (Pro and Pro Cart models): ideal for creating deep marks, longer heat retention and improved sealing of thick cuts.
In addition, components such as hinges, handles, legs and wheels are reinforced for stability and safety even on uneven terrain.
Total control at all times
The ventilation system on Kettle barbecues is designed to provide fine and continuous air management, regardless of the weather outside.
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The top vents are protected with rain and wind resistant hoods, ensuring a constant airflow at all times.
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The Pro and Pro Cart models are equipped with the Smoke Stack, which allows for precise airflow control, essential for long-term smoking.
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The lower air inlets are separate from the ash collection system, which prevents blockages and allows for smooth and constant heat control.
Precise cooking without lifting the lid
The integrated thermometer on all models includes pre-defined visual zones that mark the ideal ranges for grilling, smoking and searing. This allows you to keep an overview of the process without having to open the lid.
The Pro and Pro Cart versions also include specific ports for temperature probes to measure the internal temperature of the food and the chamber for accurate cooking without losing heat or interrupting airflow.
Functional and ergonomic design
Every aspect of the Kettle series is optimised for maximum comfort, organisation and accessibility during cooking:
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Integrated hooks on the handle for utensils.
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Hinged lid (on Pro and Pro Cart) for one-handed opening.
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Hinged side shelf on the Pro Cart model, ideal for preparation and plating.
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Storage compartment for charcoal, spit and accessories.
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Trolley with large wheels, designed to move the barbecue easily.
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360° rotation for access to all sides without moving the food.
Full comparison of Kettle – Napoleon models
Find out in detail the key specifications of each model in the Kettle series. This table will allow you to compare technical aspects such as grill diameter, materials, size, weight, cooking capacity and now the key differences between the Premium and Pro lines.
| Model |
Grill Diameter |
Grill Material |
Capacity (burgers) |
Total Surface Area |
Dimensions (H x W x D) |
Net Weight |
Packed Weight |
Outstanding Features |
Pro vs Premium Difference |
| Premium Kettle 47 cm |
47 cm |
Stainless steel |
18 |
1,520 cm² (1,520 sq. cm) |
97 x 53 x 62 cm |
14 kg |
16,33 kg |
Compact, agile, easy to transport |
Basic line with traditional design and lightweight grill |
| Premium Kettle 57 cm |
57 cm |
Stainless steel |
22 |
2,340 cm² (2,340 sq. cm) |
104 x 59 x 71 cm |
19 kg |
21.45 kg |
Larger capacity, excellent portability |
Without probe ports and hinged lid |
| Pro Kettle 47 cm |
47 cm |
Cast iron |
18 |
2,340 cm² (2,340 sq. cm) |
100 x 53 x 63 cm |
22,5 kg |
25.04 kg |
Hinged lid, Smoke Stack, spiked ring |
Advanced line with superior thermal control and more features |
| Pro Kettle 57 cm |
57 cm |
Cast iron |
22 |
2,340 cm² (2,340 sq. cm) |
107 x 59 x 72 cm |
30 kg |
32.73 kg |
Spy-compatible, with ports for thermal probe |
More robust, internally monitored and professionally smoked |
| Pro Cart Kettle 57 cm |
57 cm |
Cast iron |
22 |
2,340 cm² (2,340 sq. cm) |
111 x 84 x 75 cm |
47 kg |
51.08 kg |
Shelf trolley, modular storage, 360° rotation |
Complete workstation with workspace and optional spiele |
Summary of key differences: Pro vs. Premium
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Materials: Premium uses stainless steel (lighter), Pro uses cast iron (superior heat retention).
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Accessories: Pro includes hinged lid, chimney, spiedo ring and probe ports.
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Thermal Control: The Pro line offers more advanced airflow management and better sealing.
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Usability: Premium is ideal for those seeking practicality and portability; Pro targets demanding users seeking professional precision.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
-
Wait for the barbecue to cool down completely.
-
Remove the ash bucket and dispose of the residues.
-
Brush the grates while they are still warm to remove any remnants.
-
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
-
Remove the grates and diffusers.
-
Use a spatula or brass brush to remove carbonised residues.
-
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
-
Wash without detergent (using hot water and a brush).
-
Dry immediately.
-
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
-
Check screws, joints and lids.
-
Lubricate hinges if necessary.
-
Clean the cart (Pro Cart) and check the wheels.
-
Cover with a protective cover in damp climates.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
Wait for the barbecue to cool down completely.
Remove the ash bucket and dispose of the residues.
Brush the grates while they are still warm to remove any remnants.
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
Remove the grates and diffusers.
Use a spatula or brass brush to remove carbonised residues.
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
Wash without detergent (using hot water and a brush).
Dry immediately.
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
Check screws, joints and lids.
Lubricate hinges if necessary.
Clean the cart (Pro Cart) and check the wheels.
Cover with a protective cover in damp climates.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
Wait for the barbecue to cool down completely.
Remove the ash bucket and dispose of the residues.
Brush the grates while they are still warm to remove any remnants.
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
Remove the grates and diffusers.
Use a spatula or brass brush to remove carbonised residues.
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
Wash without detergent (using hot water and a brush).
Dry immediately.
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
Check screws, joints and lids.
Lubricate hinges if necessary.
Clean the cart (Pro Cart) and check the wheels.
Cover with a protective cover in damp climates.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
Wait for the barbecue to cool down completely.
Remove the ash bucket and dispose of the residues.
Brush the grates while they are still warm to remove any remnants.
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
Remove the grates and diffusers.
Use a spatula or brass brush to remove carbonised residues.
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
Wash without detergent (using hot water and a brush).
Dry immediately.
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
Check screws, joints and lids.
Lubricate hinges if necessary.
Clean the cart (Pro Cart) and check the wheels.
Cover with a protective cover in damp climates.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
Wait for the barbecue to cool down completely.
Remove the ash bucket and dispose of the residues.
Brush the grates while they are still warm to remove any remnants.
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
Remove the grates and diffusers.
Use a spatula or brass brush to remove carbonised residues.
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
Wash without detergent (using hot water and a brush).
Dry immediately.
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
Check screws, joints and lids.
Lubricate hinges if necessary.
Clean the cart (Pro Cart) and check the wheels.
Cover with a protective cover in damp climates.
Maintenance and Care, the Complete Guide to Extending Lifespan
A well-maintained barbecue not only delivers better results but will also serve you for years to come. This practical guide is designed for all models in the Kettle range and guarantees durability, performance and safety.
Cleaning after each use:
Wait for the barbecue to cool down completely.
Remove the ash bucket and dispose of the residues.
Brush the grates while they are still warm to remove any remnants.
Wipe the enameled surfaces with a damp cloth to prevent the buildup of grease.
Internal cleaning every 3-4 intensive uses:
Remove the grates and diffusers.
Use a spatula or brass brush to remove carbonised residues.
Clean the upper and lower ventilation grilles to ensure proper circulation.
Care for Cast Iron Grates:
Wash without detergent (using hot water and a brush).
Dry immediately.
Apply a thin layer of vegetable oil before storing.
Seasonal Maintenance:
Check screws, joints and lids.
Lubricate hinges if necessary.
Clean the cart (Pro Cart) and check the wheels.
Cover with a protective cover in damp climates.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
-
1 tablespoon of honey or agave syrup
-
Optional: a pinch of cayenne for a spicy kick
-
Wood for smoking (walnut, apple, or oak chips)
Method:
-
Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
-
Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
-
Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
-
Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
-
Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
-
Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
-
Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
-
Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
-
Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
-
Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
-
Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
-
Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
-
1 tablespoon of honey or agave syrup
-
Optional: a pinch of cayenne for a spicy kick
-
Wood for smoking (walnut, apple, or oak chips)
Method:
-
Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
-
Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
-
Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
-
Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
-
Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
-
Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
-
Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
-
Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
-
Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
-
Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
-
Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
-
Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
-
1 tablespoon of honey or agave syrup
-
Optional: a pinch of cayenne for a spicy kick
-
Wood for smoking (walnut, apple, or oak chips)
Method:
-
Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
-
Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
-
Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
-
Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
-
Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
-
Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
-
Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
-
Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
-
Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
-
Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
-
Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
-
Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
-
1 tablespoon of honey or agave syrup
-
Optional: a pinch of cayenne for a spicy kick
-
Wood for smoking (walnut, apple, or oak chips)
Method:
-
Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
-
Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
-
Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
-
Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
-
Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
-
Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
-
Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
-
Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
-
Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
-
Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
-
Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
-
Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
-
1 tablespoon of honey or agave syrup
-
Optional: a pinch of cayenne for a spicy kick
-
Wood for smoking (walnut, apple, or oak chips)
Method:
-
Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
-
Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
-
Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
-
Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
-
Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
-
Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
-
Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
-
Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
-
Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
-
Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
-
Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
-
Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
Bourbon Pork Ribs Recipe with a Sweet and Smoky Glaze
This recipe is designed to make the most of the smoking, indirect cooking and thermal control capabilities offered by Napoleon’s Kettle barbecues. With a combination of sweet, toasty and slightly spicy notes, it is ideal for long outdoor meals with a restaurant-worthy result.
Ingredients (serves 4-6):
-
1 large pork rib rack (1.5 to 2 kg)
-
For the dry rub:
-
2 tablespoons of brown sugar
-
1 tablespoon of smoked paprika
-
1 teaspoon of garlic powder
-
1 teaspoon of mustard powder
-
1 teaspoon of sea salt
-
½ teaspoon of ground black pepper
-
For the bourbon glaze sauce:
-
1 cup of good quality bourbon
-
1 cup of homemade or natural-style BBQ ketchup
-
2 tablespoons of apple cider vinegar
-
1 tablespoon of Worcestershire sauce
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1 tablespoon of honey or agave syrup
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Optional: a pinch of cayenne for a spicy kick
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Wood for smoking (walnut, apple, or oak chips)
Method:
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Prepare the rib rack: Remove the back membrane and thoroughly rub the dry rub on both sides. Wrap in cling film and refrigerate for at least 4 hours, preferably overnight.
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Light the barbecue: Set up for indirect cooking at a constant temperature of 120 °C. Place wood chips over the charcoal.
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Place the rib rack: Position it with the bone side down, ensuring it does not receive direct heat. Close the lid and maintain a constant airflow with well-adjusted lower and upper vents.
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Prepare the glaze: While it smokes, reduce all the glaze ingredients in a pan over medium heat until a thick, glossy texture is achieved (about 15–20 minutes).
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Glaze and finish: After 3 hours of smoking, brush the ribs with the sauce every 15–20 minutes for an additional hour.
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Rest and serve: Remove from the heat, let rest for 10 minutes on a chopping board and serve in generous portions. Accompany with coleslaw and cornbread.
Tip:
This recipe shines even more when served with an extra hot side sauce and a few squeezes of fresh lime over the ribs.
Vegetarian Version of Baby Glazed Pumpkins with Smoky Couscous and Nuts
Ideal for those seeking a gourmet, flavour-rich vegetarian alternative, this recipe proves that charcoal barbecues are not just for meat. The natural sweetness of the pumpkin is enhanced by slow smoking and balanced with a spiced, crunchy filling.
Ingredients (serves 2-4):
Method:
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Prepare the pumpkins: Halve them, remove the seeds and generously brush with the glaze. Reserve the remaining glaze for re-brushing.
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Cook the couscous: Boil 120 ml of water with salt, pour over the couscous in a bowl, cover for 5 minutes. Add the onion, raisins, spices, nuts, oil and lemon zest. Mix and let stand.
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Fill and assemble: Stuff the pumpkins with the couscous and brush again with the remaining glaze.
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Indirect cooking: Prepare the barbecue at 160–180 °C. Place the pumpkins on a perforated tray or directly on the grill with indirect heat, adding rosemary and wood to the charcoal.
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Smoke: Cook for 45–60 minutes, re-brushing halfway through. Check that the pumpkin is tender by piercing with a knife.
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Finish and serve: Toast some extra nuts in a pan or on the barbecue and sprinkle over the top. Serve with a dollop of herb yoghurt or a lemon and tahini emulsion.
Gourmet Variation:
Top with crumbled goat’s cheese and briefly gratinate with the lid closed during the final 5 minutes of cooking.
