Konro Cooking, Course by Course

From starter to dessert, here’s how to cook a full menu over fire.

The Konro might be compact, but it’s no one-trick grill. With the right prep, timing, and accessories, you can serve an entire multi-course meal —starters to fire-finished puddings — without ever leaving the coals.

This guide walks you through how to build a complete Konro menu, manage different heat zones, and keep the rhythm going from the first sizzle to the final bite.

Starter: Skewers or Shellfish

Get things going fast with something that thrives on high heat and quick cooking.

Yakitori-style skewers are perfect—chicken thigh, spring onion, maybe a little tare glaze. Or try scallops in the shell, finished with a dollop of butter, garlic, and lemon zest.

Top tip: Cook these over the hottest zone early on while the coals are fierce. Use the skewer stand to rest finished skewers while plating.

Main: Steak, Fish, or Short Ribs

Once the coals mellow slightly, you’re in prime territory for your main. Think ribeye steaks, miso-glazed cod, or beef short ribs that have been slow-cooked and just need fire-finishing.

Top tip: Use the direct heat zone for searing and the cooler zone or the rack for resting and holding. Plancha plates also give you another surface for cooking delicate proteins like fish.

Sides: Grilled Veg, Chapa Corn, Charred Lemons

Sides can come together while the mains are resting. Try asparagus or tenderstem broccoli on skewers, or use the plancha for blistered cherry tomatoes and buttery mushrooms. Grill halved lemons cut-side down for smoky acidity, or char sweetcorn with spiced butter. If grill space is tight you can even try ‘dirty cooking’ some veg.

Top tip: Cook sides in batches while keeping your mains warm. Rotate positions to take advantage of the changing heat profile.

Dessert: Grilled Fruit, Fire-Warmed Chocolate

Yes, dessert on the Konro.

Try halved peaches or plums with honey, thyme, and sea salt—or slices of pineapple caramelised over the grill. Wrap chocolate and marshmallows in foil for a molten fire-pit finish.

Top tip: By this point, the coals are steady and gentle—perfect for low-and-slow sweet finishes without burning.

Heat Management 101

• Zone it out: One side hot for fast cooking, one side cooler for holding/resting.
• Use the rack: Create layered cooking zones to keep food warm without overcooking.
• Finish smart: Plan the order of each dish so the heat profile works with you, not against you.
• Keep it moving: The compact size of the Konro makes it easy to keep an eye on everything. One grill, full control.

Final Thoughts

Cooking course by course on the Konro isn’t just possible—it’s a joy. You’ll find a rhythm: hot side, cool side, rotate and rest. Each dish builds on the last, and every element touches the fire. That’s what makes it magic.

So next time you light up the Konro, don’t stop at skewers. Build a full meal, fire-led from start to finish.