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Grill mesh mat PRO/PRO 2, 46 cm

Grill mesh mat PRO/PRO 2, 46 cm
Grill mesh mat PRO/PRO 2, 46 cm
Ex Tax: 5.78€
  • Stock: In Stock
  • NEMOKAMAI atsiimkite parduotuvėje Vilniuje: Birželio 23-osios g. 15
  • Pristatysime per kurjerį
  • Atsiimkite Omniva paštomate

High quality KamadoClub PRO grill mat is made of heat-resistant silicone which withstands temperatures up to 250 C and perfectly transmits heat to the food. Due to these properties, the food you prepare grills evenly, quickly and does not stick. With KamadoClub PRO silicone mat will always have beautifully looking grilled fish, chicken wings or other food. Easy to use, easy to wash.

    Features of the silicone grill mat PRO:

    • Dimensions: 46x46 cm
    • High quality silicone
    • Withstands temperatures up to 250 C
    • Teflon-coated, non-stick surface
    • Good heat transfer
    • Reusable mat
    • Easy maintenance
    • You can use it in a grill, oven or microwave!
    • Keep away from direct heat or flames
    Manufacturer KamadoClub
    Dimensions 46cm x 46cm
    Material Silicone
    Quantity 1 pc.

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    Roasted Chicken & Potatoes


    • Chicken (small one)
    • Salt
    • Pepper
    • Garlic powder
    • Potatoes
    • Butter
    • AK Smith's Chicken
    • AK Smith's Gyros
    • Fresh garlic


    1. Marinate chicken with AK Smith's Chicken spices, salt, black pepper and garlic powder.
    2. Leave chicken to marinate for 2h.
    3. Slice potatoes into 1cm thick slices.
    4. Bring Kamado grill temperature to +180C.
    5. Place the drip pan over the heat deflectors (fill it up with boiling water or a table salt, to prevent from burning dripping fats and meat juices) and place the grill mesh mat on top of stainless steal grates.
    6. Melt some butter and add some fresh crushed garlic along with AK Smith's Gyros spices. Spread this over chicken and potatoes.
    7. Shove the chicken and potatoes into the grill.
    8. Cook untill chicken's inner temperature reaches +75C (use food termometer ).

    More ideas and tips can be found in the book "Kamado Enciklopedija":