How to use a kamado barbecue? Complete guide for beginners
A kamado barbecue is more versatile than any other barbecue. On the same kamado you can grill quickly at 300 °C, but also smoke low-and-slow for 12 hours at 110 °C, bake pizzas like in a stone oven or prepare an entire Christmas dinner. Sounds complicated? It's not — once you understand the basic principles, it's intuitive.
How does a kamado work?
A kamado is a closed ceramic cooking oven that runs on charcoal. The thick ceramic insulates excellently and retains heat efficiently. As a result, a kamado uses much less charcoal than a conventional barbecue and you can control the temperature precisely by simply limiting or increasing the air supply.
Two slides control the airflow: the bottom slide (primary air) and the top slide (exhaust). More air = higher temperature. Less air = lower temperature.
Step 1: Choosing the right charcoal
Always use lump charcoal or high-quality briquettes — not briquettes with binders. Good charcoal burns cleanly, produces little ash and has minimal impact on flavour. Fill the firebox up to the burn grate, never higher. For a short session less charcoal is sufficient; for low-and-slow fill the pot completely.
Step 2: Lighting
- Place 2–3 fire starters or use an electric lighter in the middle of the charcoal
- Light and leave the lid open
- Wait 10–15 minutes until the charcoal glows well
- Close the lid and set the slides to the desired temperature
Tip: Never use liquid lighter — this imparts a flavour to your food and is bad for the ceramic.
Step 3: Setting the temperature
The kamado needs 15–30 minutes to reach temperature. Always set it slightly lower than your target temperature: it's easier to heat the kamado up than cool it down.
- 100–130 °C — Low & slow (pulled pork, brisket, ribs)
- 150–180 °C — Indirect grilling (chicken, fish, vegetables)
- 200–260 °C — Direct grilling (steak, burger)
- 300–350 °C — Pizza baking
Step 4: Direct grilling
With direct grilling, the meat lies directly above the charcoal. This is the method for steak, sausages, burgers and other cuts that cook quickly. Grill at 220–280 °C and turn the meat only once for the best crust.
Tip: Always bring meat to room temperature before placing it on the grill. Cold meat cooks unevenly.
Step 5: Indirect grilling with plate setter
Indirect grilling is where the kamado shines. With a plate setter you block the direct heat. The meat then cooks evenly through hot air without burning. Perfect for a whole chicken, ribs, salmon or vegetables.
Place the plate setter with the legs facing down on the fire ring, place a drip tray on top and then the grill grate. Set the temperature to 150–180 °C and let the meat cook gently.
Step 6: Low & slow smoking
This is where the kamado really shines. Set the temperature to 100–120 °C and add one or two chunks of smoking wood (hickory, apple, cherry or oak). With a plate setter and drip tray you can leave pulled pork or brisket smoking unattended for 8–16 hours. The ceramic keeps the temperature so stable that you hardly need to do anything.
Closing after use
After grilling, close both slides completely. The kamado will extinguish itself and any leftover charcoal can simply be reused at the next session. Always wait until the kamado has completely cooled before covering it.
Read more about maintenance in our article cleaning your kamado barbecue.
Accessories for beginners
- Plate setter — for indirect grilling and smoking
- Grill thermometer — for accurate core temperature
- Grill gloves — the ceramic and grill grate get very hot
- Divide & Conquer system — for multiple cooking zones at the same time
View our full range of kamado accessories or discover which kamado barbecue suits you best.
