Cleaning your Kamado barbecue: how to do it properly

Maintaining a kamado barbecue is fortunately much simpler than you might think. The ceramic retains heat so well that you can literally burn off most contaminants at high temperature. However, for a longer lifespan and the best flavour results, a thorough cleaning a couple of times a year is still recommended.

How often should you clean a kamado?

As a rule of thumb: the more often you grill, the more often you clean. With weekly use, we recommend:

• After each session: brush the grate whilst it's still warm
• Once a month: remove ash and thoroughly clean the grate
• Beginning and end of season: full cleaning including the interior ceramic

What you'll need

• Grill brush (preferably without metal bristles)
• Ash shovel or ash brush
• Soft cloth and lukewarm water
• Mild washing-up liquid (for grate and exterior only)

Step 1: High-heat clean (self-cleaning)

The easiest way to remove grease and food residue is the high-heat clean: heat the kamado to 300–350 °C with the lid closed. Leave it at that temperature for 20–30 minutes. Grease, sauces and burnt-on food will then burn completely to ash. After this, the grate is easy to brush clean.

This principle is what makes the kamado so special: the ceramic doesn't absorb grease and aromas, so the flavour from one session won't affect the next.

Step 2: Cleaning the grate

Remove the grate after the high-heat clean and brush it thoroughly. Cast iron grates can then be lightly coated with a neutral oil to prevent rust. Stainless steel grates don't need this.

Would you like to clean the grate more thoroughly? Place it in a bowl of warm water with a splash of washing-up liquid for half an hour, then scrub it and rinse well.

Step 3: Removing ash

Allow the kamado to cool completely before removing the ash. Remove the grate, the fire grate and the ash drawer. Remove the ash with an ash shovel and wipe the bottom clean. Note: ash can remain hot long after a session — always wait at least 24 hours.

A small amount of ash at the bottom is actually fine and helps with air distribution. Only remove excess ash that could block the airflow.

Step 4: Cleaning the interior ceramic

The ceramic on the inside of the kamado needs hardly any cleaning. Never use water or cleaning products on the ceramic — it's porous and can crack if moisture evaporates quickly during heating. The high-heat clean is sufficient.

Black deposits on the ceramic are normal and actually desirable. They protect the porous structure and contribute to the smoky flavour.

Step 5: Cleaning the exterior

You can wipe the exterior with a soft, damp cloth. Don't use abrasive products or high-pressure cleaners — they'll damage the ceramic coating. A mild soapy water mixture is fine for stubborn stains.

Storage and protection

Is the kamado outside? Use a protective cover when not in use. This protects both the ceramic and the metal parts from rain, frost and UV radiation.

Browse our range of barbecue accessories for protective covers, grill brushes, ash shovels and other maintenance materials for your kamado.

Frequently asked questions

Can I spray the kamado with water?

No. Water and ceramic don't mix well at high temperatures. Always clean the interior with heat, never with water.

Should I cover the kamado in freezing weather?

The ceramic is frost-resistant, but extreme temperature fluctuations can cause cracks. Cover the kamado with a protective cover and preferably store it in a dry place if it won't be used for a long time.

My grate is discoloured — is that normal?

Yes. Dark discolouration on a cast iron grate is a sign of good patina — similar to a seasoned frying pan. You don't need to scrub this off; it actually protects the iron.

Do you have questions about maintaining your kamado barbecue? Our specialists are happy to help you via telephone, email or WhatsApp.