Kamado BBQ FAQs
A Kamado is a thick-walled, ceramic (or insulated steel) barbecue that uses charcoal as fuel. Its design allows for superior heat retention, precise temperature control, and the ability to grill, smoke, roast, and bake
We recommend using lumpwood charcoal instead of briquettes. Lump charcoal burns cleaner, reaches higher temperatures, and produces less ash. Always avoid lighter fluid as it can damage the ceramic and affect flavour.
Open both top and bottom vents. Place natural firelighters in the centre of the lump charcoal. Light and allow the charcoal to ignite gradually. Close the lid once the fire is established and adjust the vents to reach your desired temperature.
Temperature is controlled primarily through airflow: More airflow will make the unit hotter. Less airflow will make the unit cooler. Fine adjustments are made with the top vent; major control comes from using the bottom vent.
Typically 10–20 minutes to reach grilling temperatures and 30–45 minutes for low-and-slow smoking temperatures.
Yes, but it’s best to use a protective cover. All of our Kamado units come with a protective cover. Kamados are weather-resistant, but covers prevent moisture build-up, mould, and UV damage to gaskets or painted surfaces. We recommend storing in a cool, dry place when not in use.
Lump charcoal can burn for 8–16 hours at low smoking temperatures thanks to the kamado’s ceramic heat-retention.