The kamado's versatility lies mainly in its ability to grill both directly and indirectly.
You achieve this by using the kamado with, or without, the plate setter stone.
With direct grilling, you don't use a plate setter stone. These are often dishes that are made at a slightly higher temperature and need a nice golden brown coat or grill marks. By removing the plate setter stone, food is cooked not only by the hot air and smoke, but also by the direct radiant heat from the charcoal.
Indirect grilling is best compared to using an oven. Indirect grilling is often done with low and slow dishes such as pulled pork and spare ribs. For indirect grilling, use the plate setter stone in the plate setter rack. We also recommend placing a plate setter stone under the pizza stone for making pizza on the kamado.